New this month
Chef John's Christmas Miracle Fudge

Chef John's Christmas Miracle Fudge

Chef John

"It's appropriate to call this Miracle Fudge because of how it's made. This is 100% vegan, is absolutely delicious, and will make a beautiful holiday gift."
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50 m servings 78 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 78 kcal
  • 4%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Place 1/2 cup cocoa powder into a mixing bowl and stir in maple syrup, vanilla extract, and salt. Pour in melted coconut oil and stir until thoroughly combined. Continue to stir until coconut oil hardens and the mixture looks grainy and thick.
  2. Place walnuts into a dry skillet over medium heat; shake skillet until walnuts are hot and smell nutty and fragrant, 30 seconds to 1 minute. Turn off heat and let walnuts cool slightly, about 1 more minute.
  3. Stir warm walnuts into fudge; mixture will soften from the walnuts' heat. Stir fudge until smooth and glossy.
  4. Pour fudge into a silicone mold for making small ice cubes. Scrape any excess fudge back into the mixing bowl. Smooth the tops of the fudge pieces.
  5. Wrap mold in plastic wrap and freeze until fudge is firm and set, at least 30 minutes. Remove plastic wrap and pop each fudge piece out of the mold. Dust pieces lightly with 1 teaspoon cocoa powder before serving or packaging as gifts. Serve cold; freeze leftovers.


  • Cook's Note:
  • If you don't want to use a silicone mold, pour warm fudge into a plastic wrap-lined dish, chill to harden, and slice into small squares.

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Read all reviews 16
  1. 21 Ratings

Most helpful positive review

I'm not sure why this doesn't have more reviews? I watched the video first and it looked so easy, so I got the rest of the recipe here. Super easy and tasty. I didn't have silicone molds so I us...

Most helpful critical review

This makes a very tasty candy, similar in taste to Almond Joy. Especially if you use almonds in place of the walnuts, like I did.

Most helpful
Most positive
Least positive

I'm not sure why this doesn't have more reviews? I watched the video first and it looked so easy, so I got the rest of the recipe here. Super easy and tasty. I didn't have silicone molds so I us...

Yum yum! This was delicious and much healthier than traditional fudge. Made it exactly as written but didn't have the silicone molds, so I lined a loaf pan with parchment paper and that worked j...

While this is great for vegans. I WILL SAY THIS...EVERYONE THAT POSTED OF "THE COCONUT" TASTE.. DID N O T... USE REFINED COCONUT OIL. Refined cocnut oil is flavorless. Period. That being ...

I gave it to a teacher who is dairy free and her husband gluten free, and she LOVED it, my family loved it to

This stuff is out of this world, the only way to improve it is to dip it in chocolate

Yum! I am thrilled to have such a yummy treat to eat when I can't eat milk. Thank you for the great recipe. I followed the recipie to a tee. I did use walnuts. Perfection!!!!!!!

I loved this and with some experimenting I did change some things. I don't love nuts in sweets so I didn't use. I melted the refined coconut oil in a saucepan and added maple syrup. Off heat mi...

I screwed this up by not realizing my oil was coconut-sunflower oil, which has a much lower melting point. The fridge was simply not enough to solidify it. However, tossing it into the freezer a...

These are amazing! Thanks chef John!

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