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A quick, easy recipe for melt-in-your-mouth homemade vegan fudge that takes just a few minutes to make and all you need is 3 simple, dairy-free, nut-free, gluten-free ingredients!
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There are several types of fudge, the two most popular are old-fashioned, traditional fudge that you need to boil, monitor closely, and measure temperatures with a candy thermometer.
Then there is quick fudge, this vegan fudge recipe falls into the quick category.
But what does quick mean exactly? Well, quick fudge is usually made with condensed milk, there's no candy thermometer needed, no boiling, no baking, no special candy-making skills, and the preparation time is FAST...like, just a few minutes fast!
You'll love that this sweet treat can be customized in several ways, I'll show you some options, one of which is vegan peppermint fudge because today is the 9th anniversary of my website and the tradition has been to share a chocolate mint recipe to celebrate.
This smooth, velvety fudge with a creamy texture is a great recipe to make during the holidays but it can be enjoyed any time of year.
Slice and enjoy with family, give away to sweet tooth friends as edible holiday gifts, include them on a dessert board or dessert table, or bring them to a potluck.
Before heading down for the details, here are a few other chocolaty treats you may enjoy:
Looking for more vegan candy recipes? How about these vegan peppermint patties, or these vegan chocolate mint truffles?
Ingredients You'll Need
All you need is THREE simple ingredients to make this delicious, homemade dairy-free fudge! There are no cashews, no cocoa powder, no nut butter, and no dairy involved in this recipe. Keep reading for info on each ingredient.
Ingredient and Substitution Notes
Vegan Semi-Sweet Chocolate Chips - I tested this recipe with a chopped vegan chocolate bar and chocolate chips. I preferred the chocolate chip version. Chocolate chips contain emulsifiers to help them keep their shape when they're baked so this keeps the fudge firmer. The version made with chopped chocolate was softer, still delicious, but just much softer.
Make sure to use semi-sweet chocolate because this fudge, like all fudge, is quite sweet. The slight bitterness of the semi-sweet chocolate helps to balance that sweetness.
Not sure which brands make vegan chocolate chips? Read this article: "Are Chocolate Chips Vegan?" for a large list of recommendations to look for at your grocery store.
Vegan Sweetened Condensed Milk - Coconut-based vegan condensed milk is the most popular type, but there is also an oat milk-based version. Either type will work and homemade vegan condensed milk will also work. Note that its flavour is not apparent in the finished fudge, so don't worry about it having a strong condensed milk flavour.
Sweetened condensed milk cannot be substituted in this recipe without making major modifications, and it is NOT the same as evaporated milk or canned coconut milk.
Popular vegan brands are Nature's Charm (they make condensed coconut milk and condensed oat milk, both are great options), Let's Do Organic, Nature's Greatest Foods, Biona Organic, and Carnation. Store brands, such as President's Choice (Canada), also exist.
Vanilla Extract - The recipe calls for vanilla but you can use any type of extract you'd like (I highly recommend peppermint!). See the "Variations" section below for more details.
For more holiday recipe ideas, have a look through all of these vegan Christmas recipes.
How to Make It
(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions in the recipe card at the end of this post.)
Start by lining a square 8" x 8" pan with parchment paper, and set aside.
1. Add the chocolate chips and condensed milk to a medium pot.
2. Place the pot on the stove and heat, continuously stirring with a wooden spoon or rubber spatula until all the chocolate has melted and the two ingredients have fully combined.
3. Remove the pot from the heat and add the vanilla extract. If you will be including any add-ins (see below for details), now is the time to add them.
4. Stir the extract into the mixture.
5. Pour the vegan fudge mixture into the prepared baking dish and use a rubber or silicone spatula to spread it evenly.
6. Smooth out the top or run the spatula over the surface in a swirling motion to create swirl patterns on top of the fudge. Do this quickly because it will start to cool and the surface will no longer be soft enough to do this. Place the pan in the refrigerator for at least 3 hours so the fudge can become firm enough to slice.
After the chilling time has passed, remove the pan from the fridge and using a long, sharp knife, slice the fudge into 25 or 36 pieces.
TIP: To get clean slices, run the knife under warm (not hot) water to clean off any fudge that has stuck to the knife before each new slice. Wipe the knife clean and continue.
Variations
The best part about making this homemade fudge is that there are a few ways to change the flavour and you can also use add-ins.
Add-ins can help to offset the sweetness a little, especially if you use nuts or sour dried fruit. Here are some ideas:
- Vegan Peppermint Fudge - Use peppermint extract instead of vanilla extract and you can sprinkle crushed candy canes on top of the fudge after you have smoothed it out. (For a list of brands that make vegan candy canes, read this article: "Are Candy Canes Vegan? (THESE Brands Are!)."
- Chocolate Orange Fudge - Use orange extract instead of vanilla extract. Start with just 1 teaspoon, taste, and adjust as needed.
- Vegan Walnut Fudge - Stir in 1 cup of chopped, toasted walnuts to the fudge right before you remove it from the heat. Pecans, almonds, or even peanuts can be used instead. If you need it to be vegan nut-free fudge but you still want a little crunch, you can use sunflower seeds or pumpkin seeds.
- Add Dried Fruit - Stir in 1 cup of dried fruits like dried cranberries, dried blueberries, or dried cherries.
Check out these easy vegan desserts for ideas on what to make to treat yourself and your family this week!
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 weeks. Do not keep the fudge out at room temperature for long periods, it will soften. Keep it in the refrigerator until just before serving. When it's out, keep it away from heat sources, direct sunlight, and very warm areas.
Freezing
To freeze, place the fudge squares in an airtight container and store in the freezer for up to 2 months. Thaw in the refrigerator overnight in advance of serving.
Tips for Success
- Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily.
- Measure your ingredients correctly. I highly recommend using a scale (this is the scale I have) and my weight measurements when making this recipe.
- Keep a close eye on it while it's heating, don't let the mixture bubble or boil. Chocolate can burn quickly and this will give the fudge an unpleasant flavour.
- Make sure to stir constantly during the heating time, scrape the bottom of the pot often, and don't leave it unattended.
- Work quickly. After the mixture has been taken off the heat it begins the process of firming up so get it into the pan and smooth it out as soon as possible, don't let the mixture sit.
- Don't skip the chilling time. Chilling will allow the fudge to firm up, if it's not chilled for enough time, it will be too soft to slice.
- Don't store it at room temperature. It won't melt but it will become very soft and the squares will stick together when left out. Keep it in the refrigerator until just before serving.
- Read this post from top to bottom before you start. This is a simple recipe that's not difficult to make but I’ve included a lot of tips and tricks I've gathered while testing, things you may not think of. Also, read through the full recipe before getting started and take the chilling time into account so you know exactly how long it will take from beginning to end.
- Follow the recipe exactly as it’s written for the very best results.
If You Make This Recipe...
Please let me know how you like this easy vegan chocolate fudge recipe! Leave a comment and star rating below or you can post a picture on Instagram and tag me so I can see it. (I’m @delightfuladventures on Instagram!)
If You Like This Recipe...
You may like these other vegan chocolate mint recipes that I've shared to celebrate my website's anniversary. Thank you for being here!
Easy Vegan Fudge (3 Ingredients!)
Suggested Equipment:
Ingredients:
- 3 cups (540 grams) semi-sweet chocolate chips
- 1 ½ cups (12 oz) vegan sweetened condensed milk (see note below)
- 1 ½ teaspoons vanilla extract (see note below if you are making the peppermint version)
Instructions:
- Line an 8 x 8-inch square baking pan with parchment paper, leaving an overhang for easy removal. Set aside.
- Add chocolate chips and condensed milk to a medium pot.
- Place the pot over medium-low heat and continuously stir, scraping the bottom of the pot often, until all of the chocolate has melted and the 2 ingredients have fully combined to form a smooth mixture.
- Remove the pot from the heat and stir in the vanilla extract.
- Immediately pour the mixture into the prepared pan and use a rubber spatula to spread it evenly in the pan. Either smooth it out or use a swirling motion to create swirl patterns on top of the fudge. Do this quickly because it will start to cool and the surface will no longer be soft enough to do this.
- Place the pan in the refrigerator for at least 3 hours so it can firm up.
- After the chilling time has passed, remove the pan from the fridge and using a long knife, slice the fudge into 25 or 36 pieces. To get clean slices, run the knife under warm water to clean off any fudge that has stuck to it and wipe before each new slice.
Recipe Notes:
- Please read all of the helpful info above and below to ensure recipe success.
- Any type of vegan sweetened condensed milk can be used (coconut milk-based or oat milk-based), the taste of it does not come out in the fudge. Do not use any type of regular plant-based milk, canned or refrigerated coconut milk, or evaporated milk.
- Microwave directions: Add both ingredients to a microwave-safe bowl, heat for 30 seconds, remove from the microwave, stir, scrape down the sides of the bowl, and repeat until everything has melted and the mixture is smooth.
- Slice the fudge into 25 pieces, 4 cuts each way or 36 pieces, 5 cuts each way, but you can slice the fudge into bigger or smaller pieces if you'd like. Fudge is very sweet and rich, so keep that in mind when deciding how big you want the pieces to be.
- If you are making the peppermint version, use 2 teaspoons of peppermint extract (NOT spearmint extract!) instead of vanilla. Peppermint oil may be used instead of peppermint extract and since peppermint oil is stronger than extract, the rule is to divide the amount of extract called for by four. So, for this recipe, you'll need to use just ¼ teaspoon of peppermint oil. After stirring in the peppermint oil, taste the mixture and if you feel it needs a bit more peppermint flavour, add another drop or two.
- Store leftovers in an airtight container in the refrigerator for up to 2 weeks or you can freeze for up to 2 months in the freezer.
- Nutrition info is for 1 serving (of 36) prepared as the recipe is written using coconut-based sweetened condensed milk. The nutrition info below is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.
Nina says
Thanks Gwen, this was the best fudge ever
Gwen Leron says
Wonderful, Nina! I'm so glad you like it, enjoy! Thanks for coming back to leave your review, I appreciate it.