Homemade vegan fudge doesn’t need to be complicated. My recipe is easy! It comes together in minutes, using only six ingredients. It’s absolutely delicious and dangerously addictive!
If you’ve ever made homemade fudge before, you know that it can be a pain. Candy is fussy! You’ve got thermometers and precise cook times and all kinds of stuff to worry about. I don’t necessarily have anything against fussy recipes, but if I can do things the easy way, you better believe I will. So when I decided to create a vegan fudge recipe, I took the easy route. It turned out absolutely delicious, and headache free!
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Even if you don’t consider yourself to be very skilled in the candy making department, give this vegan fudge a try. It’s about as fool-proof as a fudge recipe can be, and nobody would ever guess by the taste!
Ingredients You’ll Need
- Vegan chocolate chips. Many brands of chocolate chips contain dairy, so be sure to check the ingredients before you buy. I used Enjoy Life brand, which are vegan and available in many grocery stores.
- Vegan butter. Most supermarkets have vegan butter available, usually in the refrigerated section, next to the regular butter.
- Non-dairy milk. Use a variety of non-dairy milk that’s unflavored and unsweetened. Pretty much any type will do! Almond milk, soy milk, cashew milk, and oat milk are all fine. Read my guide to dairy-free milks if you’re unsure of what type to go with.
- Powdered sugar. Use organic powdered sugar. Conventional sugar is often processed using animal bone char, so it may not be vegan.
- Vanilla extract.
- Chopped walnuts. These are optional, and you can totally omit them if you’re not a fan of walnuts. Alternatively, feel free to swap them out with another type of nut, like pecans, peanuts, cashews, or hazelnuts.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Step 1: Line an 8 x 8 inch baking pan with parchment paper. Be sure to leave a little bit of paper hanging over the edges of the pan. You’ll use this to remove the fudge when it’s done.
Step 2: Heat some water in the bottom half of a double boiler. Place the chocolate chips and milk into the top half. Cut the butter into a few slices and add them to the pan as well.
Step 3: Slowly heat the ingredients, stirring constantly. Take the pot off of heat as soon as the chocolate and butter have fully melted.
Step 4: Begin stirring the powdered sugar into the chocolate mixture. You’ll need to add it in a few increments, stirring each one in before adding more.
Step 5: Now stir in the vanilla and walnuts.
Step 6: Press the mixture into your prepared baking pan.
Step 7: Place the baking pan into the fridge, and let your fudge chill until it has completely set.
Step 8: Once your fudge has set, you can use the excess parchment paper to lift it out of the baking dish. Cut it into squares. It’s ready to enjoy!
Shelf-Life & Storage
Homemade vegan fudge will keep in an airtight container in the fridge for about two weeks, or in the freezer for about three months. It can be stored briefly at room temperature, but it will soften up quite a bit, so I don’t recommend keeping it out long term.
Variations
- Coconut fudge. Replace the walnuts with some shredded coconut.
- Flavor variations. The vanilla extract can be swapped out with other flavor extracts, to create delicious variations. Try peppermint extract, almond extract, coconut extract, or maple extract!
- Spiced fudge. Add a touch of warming spices to your fudge, such as cinnamon, cloves, nutmeg, and ginger.
Frequently Asked Questions
It sure is!
Not necessarily, but it’s the best way to avoid the risk of having your chocolate seize, which means to turn thick and clumpy. If you want to use a regular saucepan, make sure to heat it slowly, over medium-low heat, stir constantly, and remove the pot from heat as soon as everything is melted.
You sure can! Place the chocolate chips, milk, and butter into a microwave-safe bowl. Microwave the ingredients in thirty second increments, stirring the mixture well between zaps.
More Vegan Chocolate Recipes
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Easy Vegan Fudge
Homemade vegan fudge doesn’t need to be complicated. My recipe is easy! It comes together in minutes, using only six ingredients. It’s absolutely delicious and dangerously addictive!
Ingredients
- 9 ounces vegan chocolate chips
- 6 tablespoons vegan butter
- ¼ cup unflavored and unsweetened non-dairy milk
- 3 cups organic powdered sugar
- 1 teaspoon vanilla extract
- ¾ cup chopped walnuts (optional)
Instructions
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Line the bottom and sides of an 8 x 8 inch baking pan with parchment paper, leaving a bit of paper hanging over the edges of the pan. You’ll use this later on to lift the fudge out of the pan.
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Fill the bottom of a double boiler with water, place it over high heat and bring it to a boil, then lower the heat until it’s just simmering. Place the chocolate chips and non-dairy milk into the top half of your double boiler. Cut the butter into three or four slices and add it to the pot.
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Place the top half of your double boiler over the bottom. Slowly heat the ingredients up, stirring constantly.
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Once the chocolate and butter have fully melted, remove the pot from heat. Begin stirring the powdered sugar into the chocolate mixture, adding a bit at a time.
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Stir in the vanilla, then the walnuts.
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Transfer the mixture to the prepared baking pan, pressing it in and smoothing out the top as much as you can.
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Place the pan into the refrigerator and chill the fudge until it has completely set, about three hours.
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Use the excess parchment paper to gently lift the entire block of fudge from the pan. Cut the fudge into squares. Serve or chill for later.
Nutrition
Serving: 1square (1/36 of recipe) | Calories: 104kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 18mg | Potassium: 12mg | Fiber: 1g | Sugar: 13g | Vitamin A: 90IU | Vitamin C: 0.03mg | Calcium: 14mg | Iron: 1mg