This deliciously creamy coconut and maple dairy free fudge is so good it’s hard to believe that it is dairy free, gluten free and vegan. Made with a base of dairy free and allergy-friendly white chocolate and coconut condensed milk with a hint of maple syrup, it has a wonderful caramel flavour. But don’t be fooled into thinking that it is healthy too. It is definitely a sweet treat, and is very rich. Our recipe is also amazingly quick and easy: one pot, no boiling or candy thermometer required! It also makes a great gift for family and friends.
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The quick and easy way to make fudge
Traditional fudge recipes require you to boil sugar in milk (or coconut or other non dairy milk) at the correct temperature. This recipe is much simpler as it uses sweetened condensed coconut milk. The sugar is already dissolved, so you don’t need to closely monitor the temperature with a candy thermometer or worry about the sugar crystalizing. It also means all the ingredients can just be added together in one saucepan at the same time. Much easier!
Allergy friendly and dairy free fudge ingredients
To make this creamy maple dairy free fudge you’ll need:
- 600g / 4 cups / 14oz diary and nut free white chocolate buttons (we used Sweet William baking buttons)
- 320g / 1 cup / 11.4oz sweetened condensed coconut milk
- 3 Tablespoons virgin coconut oil
- 3 Tablespoons pure maple syrup
- 1/2 teaspoon salt
Nut and dairy free white chocolate
To make this coconut and maple dairy free fudge we used our favourite Sweet William white chocolate baking buttons, which are easy to melt. Sweet William is dairy free, nut free and vegan and is also completely nut free, which is really important for us with both peanut and tree nut allergies.
Other allergy friendly white chocolate brands are:
- Plamil So Free Organic White Chocolate Alternative (another nut free option that is also soy free);
- Moo Free white chocolate;
- iChoc vegan white chocolate block (but which has may contain warnings for gluten, milk and nuts).
Some of dairy free and vegan white chocolate brands contain nut “milks”. For example Loving Earth Raw Organix White Chocolate contains cashew, hazelnut and almond. This may be an option for you if you don’t have a tree nut allergy.
Condensed coconut milk
In this recipe we used Pandaroo sweetened condensed coconut milk. This is available at our local supermarket. Often coconut condensed milk comes in a smaller can than traditional condensed milk, in this case 320g or about 1 cup.
If you can’t find sweetened condensed coconut milk at the shop, you can always make your own. Simply reduce about 650ml of coconut milk with 50g of sugar in a saucepan over low heat. You can also add a dash of vanilla.
While this recipe tastes best with coconut flavours, if you can’t have coconut you can substitute other non-dairy products. Try Nestle Plant Based Condensed Milk Alternative (made with oat milk) or make your own vegan condensed milk as described earlier. You can also substitute dairy free butter/spread of your choice in place of the coconut oil.
Grease and line a 20cm (8 inch x 8 inch) square baking pan with non-stick parchment paper. Let the paper extend over the edges so the fudge is easy to remove later.
Place all of the ingredients in a heavy based saucepan and gently heat over low heat. Stir regularly until the chocolate buttons melt thoroughly and the mixture starts to thicken. Do not overheat or the chocolate may burn and become lumpy.
Pour the mixture into the prepared tin, smoothing the top to make a neat finish. Place the tin in the fridge for at least 3 hours.
Remove fudge from the fridge and slice into squares with a sharp knife. We cut our fudge into 36 small squares, but you might prefer to make finger shaped slices.
Prepared dairy free fudge keeps best in the fridge to stop melting. It will keep in the fridge for a few weeks. Fudge can also be kept in the freezer for up to 3 months. Place your fudge pieces between sheets of non-stick parchment paper before freezing to prevent sticking and store in an air tight bag or container.
More allergy-friendly sweets and slices
If you enjoyed this recipe, you might like some of other allergy-friendly and vegan sweet recipes including:
- Dairy free white chocolate crackle slice with glace cherries (vegan)
- Gluten, Nut, Egg and Dairy Free Lemon Slice (Vegan)
- Dairy free coconut ice: slice of allergy-friendly and vegan sweetness
- Dairy free ‘rum’ balls
You can find lots more allergy-friendly ideas on our recipe page.
Best Coconut and Maple Dairy Free Fudge (Vegan)
- 1 20cm (8 x8 inch) square baking tin (greased and lined with non stick paper)
- 1 medium heavy bottomed saucepan
- 1 mixing spoon
- 600 g (4 cups/24 oz) nut and dairy free white chocolate buttons
- 320 g (1 cup/11.4 oz) sweetened condensed coconut milk
- 3 Tablespoons virgin coconut oil
- 3 Tablespoons maple syrup
- 1 pinch salt
- Grease and line a 20cm (8inch x 8inch) square baking pan with non-stick parchment paper. Let the paper extend over the edges so the fudge is easy to remove later.
- Place all of the ingredients in a heavy based saucepan and gently heat over low heat. Stir regularly until the chocolate buttons melt thoroughly and the mixture starts to thicken. Do not overheat or the chocolate may burn.
- Pour the mixture into the prepared tin, smoothing the top to make a neat finish. Place the tin in the fridge for at least 3 hours.
- Remove fudge from the fridge and slice into squares with a sharp knife. We cut our fudge into 36 small squares, but you might prefer to make finger shaped slices.