Maple Cream Fudge (Vegan)

This rich, creamy fudge requires patience, but it is quite easy to whip up.

1 cup white sugar
1 cup brown sugar
1 cup coconut milk (regular, full fat; not coconut milk beverage), shaken
⅓ cup coconut oil
¼ cup pure maple syrup
1 pinch sea salt
1 tsp. pure vanilla extract

Grease or line an 8x8" baking dish with parchment paper.

Put the sugars, coconut milk, coconut oil, maple syrup and salt in a medium saucepan.

Place the pan over medium heat and stir to combine as the mixture starts to boil.

Reduce the heat (to avoid bubbling over) and let bubble the mixture reaches the soft ball stage on a candy thermometer (235-240°F).

Remove from the heat and whisk in the vanilla.

Beat for 10-15 minutes until the mixture cools and thickens. (I recommend a stand mixer or beaters for this; see Note below.). It should thicken to a frosting consistency.

Evenly press the mixture into your prepared dish. Let it cool completely before removing and cutting into 1” squares. If it is still a little soft at room temperature, you can refrigerate the fudge until firm.

Makes 64 pieces.