Delightful Adventures

Easy Vegan & Gluten-Free Recipes

  • Home
  • Recipes
  • About
  • Contact
  • Newsletter
  • E-Book

Home » Recipes » Crumbly Vegan Coconut Fudge

Crumbly Vegan Coconut Fudge

By: Gwen Leron Published: December 21, 2014 Last Updated: December 4, 2018 6 Comments

This page may contain affiliate links. Click to learn more. As an Amazon Associate I earn from qualifying purchases.

SHARE THIS:

Jump to Recipe
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.

We all have that one recipe…or two. You know. The recipe we make only once a year or only upon special request. The reason? It’s so unhealthy and contains absolutely no nutritional value that we cannot even fathom making it more often than we do. This vegan coconut fudge recipe is *that* recipe for me.

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 years ago to experiment and make it vegan and gluten-free. So while it’s still not healthy for you (the sugar, oh, the sugar…) it’s a *tiny* bit better for you than the original. What better time of year to treat yo’self than during the holidays? If there is ever a right time, it’s now.

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. 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!

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.

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

This page may contain affiliate links. Click to learn more. As an Amazon Associate I earn from qualifying purchases.

How to Make Crumbly Vegan Coconut Fudge

Three pieces of Vegan Coconut Fudge sitting beside another piece with a bit taken out of it and a poinsetta in the background.
Print Recipe

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
Cook Time:15 minutes
Total Time:20 minutes
Author: Gwen Leron
Course: Dessert
Cuisine: Gluten-Free, Vegan
Diet: Vegan
Servings: 36

Ingredients:

  • 3 cups light brown sugar
  • 1 cup granulated white sugar
  • 1 cup light coconut milk
  • 1 cup full fat coconut milk
  • 1 tbsp coconut oil
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 tbsp 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!

Filed Under: Candy, Christmas, Dessert, Diet, Gluten-Free, No Nuts Added, Recipes, Seasonal 6 Comments

Comments

  1. M says

    November 8, 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 9, 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
  2. 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
  3. 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

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Photo of G. LeronHi! I’m Gwen and if you’re looking for easy-to-make, delicious plant-based and gluten-free recipes you’ll want to make over and over again, you’ve landed in the right place! Read more…

  • Breakfast
  • Lunch
  • Dinner
  • Snacks
  • Dessert

Reader Favourites

Vegan Baked Lemon Doughnuts on a blue plate int he background, one lemon doughnut sits in the foreground.

Vegan Baked Lemon Doughnuts (GF)

Close up shot of Vegan Gluten Free Baked Chocolate Doughnuts.

Vegan Gluten Free Baked Chocolate Doughnuts

Vegan Breakfast Burrito on a small white plate, fried potatoes and avocado slices sit on the side of the burrito and a cup of salsa sits to the left of the plate.

Vegan Breakfast Burrito

Chocolate Banana Coconut Chia Pudding in a glass with sliced bananas on top for garnish, two spoons and two bananas sit to the left and another glass of pudding is behind.

Chocolate Banana Coconut Chia Pudding

This is How to Make Homemade Pumpkin Puree so you can save money and make plenty of delicious recipes!

How to Make Homemade Pumpkin Puree (It's Easy!)

A close up shot of a bunch of Old Fashioned Cake Doughnut Mini Muffins

Old Fashioned Cake Doughnut Mini Muffins (Vegan + GF)

Have you hit an afternoon slump? You'll be energized to keep going after making yourself a glass of this refreshing beet carrot apple juice.

Beet Carrot Apple Juice

Easy Vegan Gluten Free Waffles on a white plate, a green cloth napkin sits to the right with a fork on top of it, waffles are garnished with fresh blueberries, and a container of blueberries sits behind the plate.

Easy Vegan Gluten Free Waffles

Lentil Sweet Potato Chili in a white bowl on a dark wooden table.

Slow Cooker Lentil Sweet Potato Chili

  • About
  • Contact
  • Disclosure & Policies
  • Privacy
  • CCPA Policy
  • Do Not Sell My Personal Information

Copyright © 2014–2021
Delightful Adventures.

All images and content on this website are copyright protected. Do not republish any recipes or text.

Click for copyright & image sharing info.

Delightful Adventures is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and links to Amazon.com, Amazon.ca, and Amazon.co.uk. As part of this Amazon Associates program, this website will post customized links, provided by Amazon, to track the referrals to their website. This program utilizes cookies to track visits for the purposes of assigning commission on these sales. As an Amazon Associate I earn from qualifying purchases. Amazon and the Amazon logo are trademarks of Amazon.com, Inc. or its affiliates. Click to learn more.