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    Home » Recipes » Dessert » Candy

    Crumbly Vegan Coconut Fudge

    Published by Gwen Leron on December 21, 2014 (Updated December 4, 2018)

    5 from 1 vote
    »
    10 Comments

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    An overhead image of vegan coconut fudge squares in a parchment paper lined tin.

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    Melt-in-your-mouth crumbly vegan coconut fudge that's so delicious and makes a perfect edible holiday gift to give family and friends.

    Four pieces of Vegan Coconut Fudge sitting on a green tablecloth with a Christmas flower in the background.

    This fudge and I have a long history. I found the original non-vegan and non-gluten-free recipe in a magazine a verrrrry long time ago:

    A picture of the magazine page that had the original recipe that was adapted to make this vegan coconut fudge.

    I made it and it was amazing. My family loved it, my friends loved it, my friends' parents loved it. It was a hit and became a keeper recipe that I made every holiday season. Since everyone loved it so much, it became one of my favourite things to give at Christmas.

    I love making and giving food gifts during the holidays, and this fudge quickly became a regular on the "food-gifts-to-give" list each holiday.

    Up close shot of Vegan Coconut Fudge after it was just sliced into squares.

    The original recipe calls for milk, heavy cream, butter, and flour. But, not this re-vamped vegan coconut fudge recipe. I took the time a couple of years ago to experiment and make it vegan and gluten-free.

    Close up shot of Vegan Coconut Fudge in an opened tin.

    The original recipe also makes the kind of fudge you are probably used to.

    Smooth, sticky, not grainy at all (like my vegan chocolate fudge). I added a step to this vegan coconut fudge that makes it crumbly, and melt in your mouth...fudge the way I like it.

    If this is the type of fudge you like too, then you have got to give this recipe a try!

    An overhead image of vegan coconut fudge squares in a parchment paper lined tin.

    As I mentioned above, I love making this fudge to give as gifts during holiday time. Here are some other good ideas for holiday food gifts:

    • Vegan Gluten Free Gingerbread Loaf
    • Chewy Vegan Gluten Free Gingerbread Cookies
    • Maple Spiced Almonds
    • Dark Chocolate Mint Truffles
    • Gingerbread Chocolate Chip Muffins

    How to Make Crumbly Vegan Coconut Fudge

    An overhead image of a tin filled with fudge.
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    5 from 1 vote

    Crumbly Vegan Coconut Fudge

    This vegan coconut fudge is not your typical fudge! It's crumbly, decadent, and melts in your mouth. It's a great food gift to give during the holidays.
    Prep Time:5 minutes minutes
    Cook Time:15 minutes minutes
    Total Time:20 minutes minutes
    Author: Gwen Leron
    Course: Dessert
    Cuisine: Gluten-Free, Vegan
    Diet: Vegan
    Servings: 36
    Prevent your screen from going dark

    Ingredients:

    • 3 cups light brown sugar
    • 1 cup granulated white sugar
    • 1 cup light coconut milk
    • 1 cup full-fat coconut milk
    • 1 tablespoon coconut oil
    • 1 teaspoon vanilla extract
    • Pinch of salt
    • 1 tablespoon shredded coconut (optional)

    Instructions:

    • Line an 8x8 inch baking pan or dish with parchment paper.
    • In a large pot, add the brown sugar, white sugar, lite coconut milk, and the full fat coconut milk. Stir until blended.
    • Clip a candy thermometer to your pot and over medium-high heat, stir just until the sugar dissolves. Bring to the point of boiling. Mixture will look foamy as it boils. It's not necessary to stir constantly, but stir every now and then.
    • Boil uncovered until the mixture reaches 240F (115C) on the candy thermometer. This takes about 15 minutes but timing may vary slightly. If you do not have a candy thermometer, boil until it reaches the "soft ball" stage (see info below).
    • Once the proper temperature has been reached, remove from the heat and start stirring with a wooden spoon. After about 30 seconds of mixing, add in the coconut oil, the vanilla and the salt and continue stirring. The mixture will start to lose its shininess and start to appear more gritty.
    • When the mixture starts to thicken, quickly pour it into your parchment-lined dish and smoothen with the wooden spoon. (**you will need to move really quickly or the mixture will set and you will not be able to pour it into the dish**).
    • Sprinkle shredded coconut on top and let sit until it stiffens up a little more.
    • Cut the fudge into squares. This must be done while the fudge is still warm. If you wait until it has fully cooled, you will not be able to cut properly because it will be totally solid.
    • Once cooled down, store in an airtight container.

    Recipe Notes:

    • It's so important to move quickly after the mixture has started to stiffen up. There is a very small window between when it is pourable to when it totally seizes up in the pot. Keep this in mind as you are stirring.
    • If you do not have a candy thermometer, watch this short video on how to know when you have reached the soft ball stage.
    • I usually cut the fudge into 36 pieces, but you can make your squares larger or smaller, depending on your preference.
    • Calorie count is for 1 of 36 pieces.

    Nutrition Info:

    Calories: 60kcal
    Did You Make This Recipe?If so, please share a picture with me on Instagram! Tag @delightfuladventures and hashtag #delightfuladventures. I can't wait to see!
    CandyDessertGluten-FreeNo Nuts AddedCoconutVanillaChristmas

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    Reader Interactions

    Comments

      5 from 1 vote

      Did You Make This Recipe or Have a Question About It? Cancel reply

      If you’ve made this recipe and loved it, I’d be so grateful if you left a comment and star rating. Your ratings help others discover my recipes so they can enjoy them, too. If you haven’t tried the recipe yet but have a question, feel free to ask, and I’ll get back to you as soon as I can. Thank you so much for your support!

      Sincerely,
      Gwen

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      Recipe Rating





    1. Nelle says

      December 06, 2024 at 9:50 am

      5 stars
      Great recipe wonderful crumply fudge.

      Reply
      • Gwen Leron says

        December 06, 2024 at 1:02 pm

        I'm glad you like it, Nelle. Enjoy!

        Reply
    2. Angela Boland says

      November 04, 2024 at 9:11 am

      Hi there ,,most fudge like this u are sapose to let it sit after the boil and let it get to about 110 -120 °f and then stir untill it loses its gloss ,,is not the case with this one??

      Reply
      • Gwen Leron says

        November 04, 2024 at 4:25 pm

        Hi Angela, in step 5, you need to mix until it loses its glass and starts to become grainy (it's not a smooth, creamy fudge). I think this is the step you are looking for. Any further questions, please feel free to ask!

        Reply
    3. M says

      November 08, 2020 at 9:51 am

      Looking forward to trying this as it looks like it makes the same consistency as Scottish Taiblet/Tablet, the beating stage is certainly familiar from when I have made it myself at home. It was always my family's favourite of my homemade sweets. Have had 18 months if no dairy due to my baby daughter's allergies so last Christmas was the first with no taiblet in about 6 years! Here's hoping I can use this as the basis for my dairy-free offering this Christmas

      Reply
      • Gwen Leron says

        November 09, 2020 at 2:21 pm

        Let me know how things go when you make it! It's a holiday favourite over here! I hope things haven't been too hard going dairy-free, lucky for you, there are so many recipes out there that don't require dairy 🙂

        Reply
    4. Gina says

      June 11, 2018 at 1:59 pm

      I'm excited to try making this at the weekend! To make a smoother fudge, would it work if I followed the recipe but didn't stir at the end or is this a crucial part in setting the fudge?
      Thanks 🙂

      Reply
      • Gwen @ Delightful Adventures says

        June 11, 2018 at 5:35 pm

        Hi Gina! To make a smoother fudge, the mixture would have to reach a different temperature on the candy thermometer and be boiled for less time, I believe. And then you would skip the mixing step at the end. I haven't this recipe smooth, so I don't want to take a guess on what the temp and cooking time should be and misguide you. If you look up a recipe for smooth fudge, see what the temp and boil time is and then adjust accordingly. If you try, let me know how it goes!

        Reply
    5. Rosie says

      March 11, 2015 at 2:22 pm

      My fudge did not set up. I used a candy thermometer and all, cooked exactly to softball stage! I am so disappointed. It has been sitting for over an hour, and just seems like a syruppy mess 🙁 anything i could have done wrong?

      Reply
      • Gwen says

        March 11, 2015 at 2:55 pm

        Oh no, Rosie! I am so sorry to hear this. After you removed it from the heat, you have to stir until it starts to thicken and starts getting gritty. Once you see this change, there is no turning back because after that happens, it will definitely harden. After it thickens, that is when you pour it into your dish to set up (steps 5 & 6).

        Reply

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