Vegan Fudge Recipe

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Vegan fudge recipe

When you’re craving a deep chocolatey flavor with smooth creaminess, there’s nothing quite like a piece of fudge to satisfy your sweet tooth. The problem with most non-dairy chocolate treats is that they have weird textures and aftertastes that just don’t hit the spot. I knew I had to resolve this, so I made it my mission to create a vegan fudge recipe that tastes just like you remember, without the dairy!

Now, if all of that sounds amazing, but you’re trying to steer clear of sweets right now, you might also enjoy my Brownie Batter Hummus recipe. It will certainly satisfy your chocolate cravings without undoing any of your hard work at the gym!

But, I think we can all agree that there is no substitute for a decadent piece of homemade fudge.

Growing up, my grandmother made fudge for special occasions. Those rich, creamy squares of heaven on the holiday cookie tray were coveted by the whole family. It was something we waited for all year long!

My grandmother’s fudge was the inspiration for my recipe. I simply would not be satisfied until I could create a vegan version of the flavors I remembered from my childhood. And, I’m pleased to say that this vegan fudge recipe is exactly what I’ve been dreaming about–no dairy, no soy, and gluten-free to boot!

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A stack of fudge pieces on a white plate

Ingredients You’ll Need to Make Vegan Fudge

Chocolate Chips – If you truly want to make a vegan fudge, then you’ll need to choose plant-based chocolate chips. Fortunately, that’s becoming more and more easy these days. This is the brand that we use because they’re made in a dedicated facility that’s guaranteed to be free from the top 14 allergens (including dairy, gluten, soy, and nuts), plus they’re also non-GMO verified.

Sweetened Condensed Oat Milk – My grandmother’s original recipe for fudge used condensed milk, and I wanted to try to recreate a version that tasted as close to what I remembered as possible. This vegan version of sweetened condensed oat milk works amazingly well in recipes, and it’s also gluten-free and soy-free.

Salt – A pinch of salt enhances the flavor of chocolate, so be sure not to skip it!

Vanilla Extract – While I love the way a classic like vanilla helps to balance the flavors in this vegan fudge recipe, you could also substitute with another extract to create something uniquely satisfying. Try peppermint or hazelnut for a little bonus flavor!

Nuts (optional) – For those with allergies, or anyone who just doesn’t prefer nuts in their fudge, this ingredient is entirely optional. My grandmother always included chopped pecans, so that’s what I use as well. You could easily substitute hazelnuts, walnuts, almonds, or omit the nuts altogether. Omitting the nuts does not require any alterations to the recipe at all.

A piece of fudge with a bite out of one corner stacked upon more fudge pieces

Tools for Making Vegan Fudge

3-quart saucepan – If you’re concerned about toxins and forever chemicals, I recommend this set of cookware. The entire line of this cookware is free of PTFE, PFOA, PFAS, lead, cadmium and other toxic materials that can leach into your food, making it unsafe for you and the environment. Plus, this set is compatible with all cooktops (including induction), as well as oven-safe up to 550ºF–and it’s so pretty!

Silicone spatula – I like silicone cooking utensils, especially when working with high heat. This set is one of my favorites–in fact, I even gifted it to my sister this Christmas!

8-inch square baking pan – I use my 8-inch square glass Pyrex baking dish, and the pieces come out just the right size.

Parchment paper – When I first started playing around with my attempts at creating this vegan fudge recipe, I just sprayed my glass baking dish with cooking spray. That is definitely not the way to go! Parchment paper makes it possible to lift out the finished fudge for cutting, making the sliced edges smooth and straight. Trying to cut this fudge inside the pan is not only difficult, but also a little dangerous if the block suddenly shifts while you’re cutting. This is the brand of parchment paper we use because, unlike traditional parchment paper that has a coating of Quilon, this one contains no heavy metals that can leave toxic trace elements in your food. It’s also chlorine-free and compostable!

Pieces of fudge stacked vertically with a bite missing from the top piece

Tips for Making Easy Vegan Fudge

If you’ve never made fudge before, this is an excellent recipe to start learning to make candy. Unlike other recipes, you don’t need any special tools, and you don’t need to closely monitor a candy thermometer either.

It really couldn’t be easier!

The entire cooking process will take you less than 15 minutes, with only one pan to clean, so you can seriously impress your family with decadently delicious treats, and they’ll never know how easy it really was.

  1. Line your 8-inch square baking dish with parchment paper.
  2. In the saucepan over low heat, melt the chocolate chips with the sweetened condensed milk and salt.
  3. Once completely melted and creamy, remove the chocolate mixture from the heat, and stir in the vanilla extract and chopped nuts (optional, of course).
  4. Pour the mixture into the baking dish, and use your silicone spatula to spread smooth and level.
  5. Place the fudge into the refrigerator for a minimum of 2 hours to firm.
  6. Once firm, remove the fudge by lifting the parchment paper, then slice into 64 bite-sized pieces (or 48 indulgent pieces, if you prefer).
  7. Store the fudge in the refrigerator or freezer, in an airtight container between layers of parchment paper. If kept in the freezer, this fudge requires no defrosting because it will not freeze solid. It will just be a touch more firm, but still ready-to-eat immediately upon removal.

This vegan fudge recipe brings back so many good memories from my childhood, and I hope that you enjoy it every bit as much as our family does!

Vegan Fudge Recipe

This classic and creamy chocolate favorite that you've loved for generations gets a vegan makeover for a dairy-free, soy-free, and gluten-free upgrade!
Print Recipe
Prep Time:5 mins
Cook Time:10 mins
Chill Time:2 hrs
Total Time:2 hrs 15 mins

Ingredients

Instructions

  • Line an 8-inch square baking dish with parchment paper.
  • In a 3-quart saucepan over low heat, melt the chocolate chips with the sweetened condensed milk and salt.
  • Once completely melted and creamy, remove the chocolate mixture from the heat, and stir in the vanilla extract and chopped nuts (optional, of course).
  • Pour the mixture into the baking dish, and use your silicone spatula to spread smooth and level.
  • Place the fudge into the refrigerator for a minimum of 2 hours to firm.
  • Once firm, remove the fudge by lifting the parchment paper, then slice into 64 bite-sized pieces (or 48 indulgent pieces, if you prefer).
  • Store the fudge in the refrigerator or freezer, in an airtight container between layers of parchment paper. If kept in the freezer, this fudge requires no defrosting because it will not freeze solid. It will just be a touch more firm, but still ready-to-eat immediately upon removal.

Notes

  • Nutrition information is for one piece (1/64 of recipe).

Nutrition

Serving: 1piece | Calories: 66kcal | Carbohydrates: 8.5g | Protein: 0.7g | Fat: 3.9g
Course: Dessert
Cuisine: American
Keyword: dairy-free, gluten-free, soy-free, vegan
Servings: 64 pieces
Calories: 66kcal

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