Rich, creamy maple fudge made with real maple syrup, cashews and coconut. No candy thermometer required.
Maple Fudge
I considered waiting until closer to the holidays to share this maple fudge with you, but it's too good not to start enjoying right now. The maple flavor feels right at home in the fall. It's also ridiculously easy to make and, unlike traditional fudge, doesn't require a candy thermometer.
Made with real maple syrup, cashews and coconut, these fudge squares have a soft, creamy texture with a little crunch from the cashews and a pinch of salt to balance the sweetness. The maple flavor makes these especially nice to have around in the fall and throughout the holiday season.
Why You’ll Love This Maple Fudge
Easy to make ahead: Prepare a batch in minutes and keep it chilled until you're ready for a sweet treat.
No candy thermometer: There's no complicated candy-making involved.
Simple to make: The ingredients are combined, layered and chilled until firm.
Rich and creamy: Cashews and coconut give the fudge a soft, creamy texture.
Real maple flavor: Pure maple syrup provides the sweetness and the distinctive maple flavor.
Ingredients
For the Coconut Layer
Coconut butter
Coconut butter forms the base of the bottom layer and gives it a rich, creamy texture once chilled.
Coconut oil
Coconut oil helps bind the layer and allows it to firm up in the freezer.
Maple syrup
A little maple syrup adds sweetness and maple flavor to the coconut layer.
Unsweetened shredded coconut
Shredded coconut gives the bottom layer its texture and makes it distinct from the softer maple layer above.
For the Maple Layer
Cashew butter
Cashew butter creates the creamy base for the maple layer.
Coconut butter
Coconut butter adds richness and helps the layer firm up when chilled.
Maple syrup
Use real maple syrup for the best maple flavor.
Vanilla extract
A little vanilla rounds out the maple and cashew flavors.
Sea salt
Just a pinch balances the sweetness and brings out the maple flavor.
Raw cashews
Coarsely chopped cashews add a little crunch to the soft maple layer.
How to Make Maple Fudge
Make the Coconut Layer
Line a 9-by-5-inch loaf pan with parchment paper.
Place the coconut butter, coconut oil and maple syrup in a heat-proof bowl set over a larger bowl of hot water. Stir until the coconut butter and coconut oil have melted and the mixture is smooth. Stir in the shredded coconut.
Transfer the mixture to the prepared pan and smooth the base evenly with the back of a spoon. Place it in the freezer to firm while you make the maple layer.
Make the Maple Layer
Place the cashew butter, coconut butter, maple syrup, vanilla extract and sea salt in a heat-proof bowl set over a larger bowl of hot water. Stir until the coconut butter has melted and everything is thoroughly combined. The hot-water bath is simply to soften and melt the ingredients so they can be stirred together easily; the mixture isn't being cooked.
Stir in the chopped cashews.
Carefully spread the maple mixture evenly over the chilled coconut base with the back of a spoon.
Cover loosely and refrigerate for at least an hour, or place in the freezer for about 20 minutes, until firm.
Lift the fudge from the pan using the parchment paper, transfer it to a cutting board and cut into squares.
Variations
- Add a pinch of cinnamon to the maple layer for a warmer fall flavor.
- Try chopped pecans in place of some or all of the cashews.
- Sprinkle the top with flaky sea salt before chilling.
- Add a little extra vanilla if you want a more pronounced vanilla flavor.
Storage
Store the maple fudge in an airtight container in the refrigerator.
Frequently Asked Questions
Does maple fudge need a candy thermometer?
Not this version. Unlike traditional fudge, there's no sugar syrup to cook to a specific temperature. The ingredients are simply melted together over a bowl of hot water, layered and chilled until firm.
How long does maple fudge take to set?
The fudge needs time to firm up in the fridge or freezer, but the actual preparation takes only a few minutes. You can make a batch in the morning and have it ready for an afternoon or after-dinner treat.
Can I make this maple fudge ahead?
Yes. This is an easy one to make ahead because it keeps well when chilled. Make it a day or two before you need it and store it in the refrigerator until serving.
Final Thoughts
Sweet, creamy and full of maple flavor, this is the kind of fudge I like to have on hand whether I'm making something for the holidays or simply want a little something sweet after dinner. Did I mention that they melt in your mouth?
More Fudge Recipes:
Vegan Maple Fudge
These easy to make vegan maple fudge squares don't require a candy thermometer or any time on the stovetop.
Ingredients
For the Coconut Layer:
- ¼ cup/ 64g coconut butter
- ¼ cup/ 64g coconut oil
- 1 Tablespoon/15g maple syrup
- 9 Tablespoons/45 g unsweetened shredded coconut
For the Cashew Layer:
- 6 Tablespoons/96g cashew butter
- 6 Tablespoons/96g coconut butter
- 6 Tablespoons/90g maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- ¾ cup/84g raw cashews, coarsely chopped
Instructions
Make the Coconut Layer:
- Line a 9-by-5-inch loaf pan with parchment paper.
- Place the coconut butter, coconut oil and maple syrup in a heat-proof bowl set over a larger bowl of hot water and stir until thoroughly combined. Stir in the shredded coconut.
- Transfer the mixture to the prepared pan. Smooth the base evenly in the pan with the back of a spoon. Set in freezer to firm while you make the cashew layer.
Make the Cashew Layer:
- Place the cashew, butter, coconut butter, maple syrup, vanilla extract and salt in a heat-proof bowl set over a larger bowl of hot water and stir until thoroughly combined. Stir in the chopped cashews.
- Carefully spread the cashew evenly on top of the chilled coconut base with the back of a spoon.
- Cover loosely and place in fridge to firm for at least an hour or the freezer for about 20 minutes.
- Lift the parchment from the pan, transfer to a cutting board and cut into squares to serve. Leftovers can be stored in the fridge in an airtight container.
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Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 91Total Fat: 15gSaturated Fat: 10gSodium: 70mgCarbohydrates: 11gSugar: 6gProtein: 2g
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Andie @ micibakes says
these look sensational!
Chantelle | naked cuisine says
These look absolutely gorgeous, I love that double layer effect and the photos are just perfect.
Laura (Tutti Dolci) says
These squares look divine, the maple cashew flavors paired with coconut sounds dreamy!
May says
Wow these look incredible! beautiful & delicious ingredients x
Brianna @Flippin' Delicious says
This fudge looks so decadent. I just want to eat them all! Also, your photos are beautiful! I love the shadows and your lighting.
I'd love for you to link this post up to Savoring Saturdays. It goes live Friday at 7pm ET and is all about gluten-free and real food.
Emily says
These look absolutely divine! They are so mouth watering! I'd say I'm more of a sweet person rather than savoury so this fudge is certainly one for the list! 🙂
Jessica @ Stuck On Sweet says
Love how easy this recipe is and the flavor! I've never had maple fudge - I bet it's sooooo good!
Gina @ Running to the Kitchen says
I just made some pumpkin fudge that's very similar to these. So easy and love not having to deal with thermometers or tempering! 🙂