Easy and delicious caramel fudge candy that’s basically just cashew butter, coconut oil and maple syrup. Paleo, vegan, gluten-free and dairy-free.
It’s been way too hot to bake lately. When the kitchen’s 86 °F and we don’t have air conditioning, there’s no chance I’m baking. We’ve even been cooking on a small portable induction cooktop on our patio to avoid heating up the kitchen even more.
So when a sweets craving came upon me, I went with one of the quickest and easiest recipes I could think of. All you do to make these little caramel fudge candies is boil everything for 2 minutes, pour into molds and then pop into the freezer!
These little fudge candies are best refrigerated or frozen and then defrosted a bit. They’re not too hard out of the freezer but they don’t really melt in your mouth when they’re that cold.
I wasn’t really sure what to call them. They’re not fudge and they’re not exactly caramel, but something in-between. So… caramel fudge candy! Whatever they are, they’re SO good.
Store-bought cashew butter is so ridiculously expensive so I always make my own. Check out this post on how to make peanut butter and use roasted and salted cashews instead of peanuts.
And once you have your cashew butter, then you can also make this paleo lemon fudge, which is one of my very favorite recipes! It’s one of those recipes that hardly anyone looks at because it’s such a strange thing to be looking for. That makes me sad because it’s seriously so delicious and easy to make.
If you don’t use salted cashew butter, make sure to add salt after mixing everything together! It’s absolutely necessary to the deliciousness of this recipe. :) It gives the candy this salted caramel kind of thing.
And if you can have dairy and are looking for something a little more traditional, these homemade soft caramels look amazing!
Questions about this caramel fudge candy?
- What can I use instead of maple syrup? I’ve tried honey but it doesn’t really work. You don’t get the right caramel-like texture and the end results tastes strongly of honey.
Another thinner liquid sweetener might work but I haven’t tried it so I really can’t say for sure if it’d work.
- What can I use instead of cashew butter? I’ve made this with peanut butter (for a non-paleo version), almond butter and sunflower seed butter for a nut-free version.
If you use almond butter, it won’t taste caramel-like at all. But it’ll still be yummy (although I think some added cinnamon would be a good idea!).
- What can I use instead of coconut oil? Butter works for a non-paleo and non-vegan version. I’m not sure about ghee or any other fat.
Caramel Fudge Candy
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 12 candies
- 1/2 cup (120 milliliters) maple syrup (I don't recommend honey - see post!)
- 1/3 cup (85 grams) salted cashew butter or sunflower seed butter for nut-free (the kind with just cashews / seeds and salt)
- 1/4 cup (56 grams) coconut oil
- 2 teaspoons vanilla extract
- 1/8 - 1/4 teaspoon salt if your cashew butter is unsalted
- flaky sea salt to top off the candy
- Line a mini muffin pan with 12 waxed or silicone muffin liners.
- In a small saucepan, mix together the maple syrup, cashew butter and coconut oil over medium heat. Add salt, if using (starting off with 1/8 teaspoon and adding more, if needed). At first it might not appear to come together well but be patient.
- Stirring constantly, bring to a boil and while continuing to stir constantly, boil for about 2 minutes. It should have thickened a bit and become glossy. If it hasn't, boil for up to another minute. If you use a heavy bottom pan, you may need to boil it a little longer. Stir in the vanilla until well combined.
- Pour into the liners and place the pan in the freezer. If you don't have room in your freezer, refrigerate for a few hours until firm and then transfer the fudge pieces to a small container that does fit in your freezer.
- Freeze / chill until the tops are no longer runny, top with flaky sea salt and return to the freezer.
- Freeze for about 2-3 hours. The liners will be easy to remove once the fudge has thoroughly frozen. They'll stick if you try to remove them too early. Store in the freezer for up to 3 months or the refrigerator for 1 month. If storing in the freezer, defrost for about 10-20 minutes at room temperature.