A quick, easy recipe for melt-in-your-mouth homemade vegan fudge (made with condensed milk) that takes just a few minutes to make and all you need is 3 simple, dairy-free, nut-free ingredients. After the chilling time, slice and enjoy or give away to family and friends as edible gifts. There are several variations for this no-bake, rich, creamy vegan gluten-free fudge recipe that are covered and no candy thermometer is needed!
1 ½teaspoonsvanilla 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.
Notes
Please read all of the helpful info and FAQ above 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.