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With only five ingredients, some of which you probably already have in your cupboard, this Vegan Fudge can be made quickly and easily. Compared to the conventional kind I ate growing up, it’s a healthier alternative that completely fulfills my sweet tooth. It also melts in your tongue, which I adore!
This is the sort of fudge your mom used to make or that you chose as a child from the candy counter. Nobody would ever realize that it is entirely dairy-free and vegan!
Over the years, I’ve tried several vegan fudge recipes, but this one is the best. Honestly, it tastes just how fudge ought to! Sweet, creamy, silky, and rich Other vegan recipes are frequently tough, thick, and taste like very dark chocolate. Which is good, but something completely different.
This fudge is just the finest ever, and it’s pretty simple to prepare. I really used my microwave to prepare it! But don’t worry, if you prefer, you can prepare it on the stovetop. No unusual ingredients, like vegan sweetened condensed milk or even vegan chocolate chips, are required.
The vegan fudge’s ingredients
- Don’t panic, but you will use the full (32 oz) bag of powdered sugar. Recall that we are creating CANDY. And based on how you cut it, this fudge recipe yields roughly 40 servings, more or less. Lots to share with family and friends! To guarantee it is vegan, buy organic. I am not aware of an alternative, so swap things out at your own risk!
- Regular natural unsweetened cocoa powder rather than alkalized cocoa powder should be used here. I haven’t tried cacao powder, but it could help.
- Vegan butter; any variety should work absolutely fine; I used Earth Balance. Although I have not tried it with coconut oil, it *may* be effective.
- Unsweetened plant milk; any plant milk will do; I used soy milk.
- Vanilla extract – This gives the fudge a beautiful taste. For a different flavor, you might add some almond extract or peppermint extract to make peppermint fudge. You could incorporate some sliced almonds as well.
Simply scroll down to the directions for the whole recipe; this is only an overview.
- You can cook this vegan fudge on the stovetop OR in the microwave, as I have explained. Your decision!
- To use the microwave, get a large bowl that is microwave-safe. Add the sugar powder by sifting. I sifted using a sieve with a fine mesh. You may omit the sifting, but you risk getting pieces of chocolate or powdered sugar.
- Add spoonfuls or pieces of vegan butter over the sifted ingredients, then stir in the cocoa powder. After that, add milk as well.
- Four minutes in the microwave will almost totally melt the butter. Add the vanilla to the bowl as soon as it is on the counter, then mix quickly until it is smooth.
- Since the fudge starts to solidify quickly, you need to move fast. Spread the melted fudge onto a pan that has been lined with parchment paper, leaving enough overhang for subsequent removal.
- Let it stand until it becomes firm. I put mine in the fridge for approximately an hour.
- Using a sturdy knife, slice the fudge after removing it from the pan using parchment paper. Enjoy!
Stovetop Instructions: Simply combine the ingredients in a big saucepan, and heat while stirring continuously until smooth. Chill after transferring to the dish.
- Never decrease or substitute components. Particularly if you cut the sugar, it will change the recipe, so the fudge won’t properly set.
- Use a hand mixer in place of a spoon if the mixture appears to have some pieces while you are combining with it. Although it isn’t essential if using one makes your life simpler, go ahead.
- You might need to microwave for a little bit longer or a little less, depending on how your microwave behaves. To be ready, simply ensure that the vegan butter is almost melted.
- Sift the components. Make careful to sift the cocoa powder and powdered sugar before using them because they may be somewhat lumpy. Just a fine mesh strainer will do; no sophisticated sifter is required.
How to give fudge as a gift and how to store it
Fudge should be kept in a refrigerator if possible and in an airtight container. Even though it is relatively stable at room temperature, the cold will preserve it perfectly. It can also be frozen.
Fudge may be sent as a present over the mail by cutting them into squares, sealing them in a container, and shipping it to their final destination. It should be alright unless you are mailing it in the height of summer.
Share the image below to your Pinterest board if you like this Vegan Fudge Recipe!
Fudge flavors and additions
- Add 1/2 teaspoon of peppermint essence and possibly some crushed candy can pieces to make peppermint fudge.
- Rocky road: Combine vegan chocolate chips, chopped almonds, and vegan marshmallows.
- Chopped walnuts can be a great addition to this fudge.
- Fruit: chopped Medjool dates, dried blueberries, dried cherries, or dried cranberries.
- Peanut butter – Before chilling, stir in with peanut butter.
- Caramel – Garnish each piece with a thin layer of vegan caramel, or add a layer on top of the fudge.
Vegan Fudge Recipe
Ok, now that we know all we need to know on how to make the best vegan fudge, let’s jump into recipe!
Prep Time: 5 minutes
Cook Time: 5 minutes
List of Ingredients
- 1 tbsp of pure vanilla extract
- 1/2 cup of unsweetened soy milk (or another plant milk)
- 1 cup chopped walnuts (optional)
- 1 cup of natural cocoa powder
- 1 cup of vegan butter
- 32 oz of sugar, powdered
- Use parchment paper to line an 8 × 8 or 7 x 11-inch dish, leaving a few inches of overhang for subsequent removal of the fudge.
- Get a large bowl that can be used in the microwave. Over the bowl, sift the cocoa powder and powdered sugar. For this, I use a strainer with a fine mesh. Add tiny cubes or spoonfuls of vegan butter all over the top of the mixture. Add a drizzle of milk as well. 4 minutes on high in the microwave will almost totally melt the butter.
- Immediately after removing the bowl from the microwave and placing it on the counter, whisk in the vanilla. To remove any clumps, I like to use a hand mixer, but a spoon also works. Work rapidly since it will begin to solidify really quickly.
- Add any nuts you want. Use a spatula to distribute the fudge evenly after adding it to the dish that has been prepared. If desired, season with coarse sea salt. Use a smaller container, such as an 8 × 8, if you want your fudge thicker and taller. A 9 x 13 will work for fudge that is thinner. You should be able to use any size dish you have.
- After placing mine in the fridge to hasten the setting process, it only took about one hour.
- To cut the cake into squares, pull it out of the pan using parchment paper. You could put it in the fridge or freeze it.
- Sift the cocoa powder and powdered sugar into a big saucepan and place it on the heat if you like to cook it that way. Add the milk and vegan butter in spoonfuls or pieces, as desired. Keep the mixture from boiling or burning by heating it just until the butter melts over medium heat. Continue to whisk until smooth, then turn off the heat and add the vanilla. Pour into the prepared dish right away, then refrigerate.
- Purchase organic powdered sugar to guarantee that it is vegan.
- Even though the recipe asks for a whole bag of powdered sugar, bear in mind that candy is rich and gratifying in both large and tiny amounts. I can’t really suggest a substitution because I haven’t tried it with less sugar or a sugar substitute. This tastes just like real fudge, not like a sugar-free vegan substitute.
- Any brand of vegan butter should work great; I used Earth Balance.
- Optional additions include chopped nuts, almonds, dried cranberries, chocolate chips, peanut butter, or, for rocky road fudge, vegan marshmallows, chopped almonds, and 1/2 teaspoon peppermint essence.