This incredible vegan fudge is easy to make in 5 minutes with only 5 simple ingredients. Smooth, creamy and decadent, it tastes just like the fudge you’d get from the candy shop!

stacks of fudge with green towel in background, bite taken out of one piece

This is the kind of fudge that grandma used to make, or that you picked out at the candy shop as a kid. No one would ever guess it’s vegan and completely dairy free!

I’ve made several vegan fudge recipes over the years, and this one takes the cake. It actually tastes exactly as fudge should! Sweet, super creamy, smooth and rich. Other vegan recipes tend to be super dense, hard and very dark chocolate tasting. Which is perfectly fine, but something else entirely.

This is just the best fudge ever, and it’s so easy to make. I actually made it in the microwave! But don’t worry, you can make it on the stovetop if you want. You don’t need to find any rare ingredients, such as vegan sweetened condensed milk or even vegan chocolate chips!

Another vegan candy idea you might enjoy making are these Vegan Chocolate Peanut Butter Balls!

Ingredients for vegan fudge

  • Powdered sugar – Don’t freak out, but you are going to use an entire (32 oz) bag. Remember, we are making CANDY. And this fudge recipe makes about 40 servings, more or less depending on how you slice it. Plenty to share with friends and family! Buy organic to ensure it’s vegan. There is no alternative I know of here, so substitute at your own risk!
  • Natural, unsweetened cocoa powder – I wouldn’t use alkalized cocoa powder here, but regular natural unsweetened. Cacoa powder might work, but I haven’t tested it.
  • Vegan butter – I used Earth Balance brand, but any brand should work just fine. I haven’t tested it with coconut oil, but it *might* work.
  • Unsweetened plant milk – I used soy milk, but any plant milk will work.
  • Vanilla extract – This adds a wonderful flavor to the fudge. You could add a little peppermint extract for peppermint fudge, or almond extract for a different flavor (maybe add some chopped almonds as well).

squares of chocolate, white background

How to make it

(This is simply an overview with photos, for the full printable recipe, scroll down to the recipe card.)

Like I mentioned already, you can make this vegan fudge in the microwave OR on the stovetop. Your choice!

  1. For the microwave option, get out a large microwave safe bowl. Sift in the powdered sugar. I used a fine mesh strainer to sift. You could skip the sifting, but you may end up with chunks of powdered sugar/cocoa powder.
  2. Next, sift in the cocoa powder.
  3. Add spoonfuls or chunks of the vegan butter over the sifted ingredients. Then drizzle the milk in as well.
  4. Microwave for 4 minutes, or until the butter is almost completely melted. Transfer the bowl to the counter, add the vanilla, and stir immediately until smooth.

collage of how to make vegan fudge step by step

Work quickly as the fudge will start to harden pretty fast. Pour the melted fudge into a parchment paper lined pan with some overhang for easy removal later.

Let it sit until hardened. I stuck mine in the refrigerator for about an hour.

uncut fudge in a pan, hardened

Lift out the fudge using the parchment paper, and slice with a heavy knife. Enjoy!

To make it on the stovetop, simply add the ingredients to a large pot and heat, stirring constantly, until smooth. Transfer to the dish and chill.

Tips for success

  • Don’t substitute or reduce ingredients. It will throw off the recipe, especially if you reduce the sugar. The fudge won’t set properly.
  • If the mixture seems to have some chunks while you are stirring with a spoon, you can use a hand mixer instead. It’s not really necessary, but if you find it easier to use one, then go ahead.
  • All microwaves act a bit different, so you may need to microwave a little longer or shorter. Just make sure the vegan butter is nearly melted, and you should be good to go.
  • Sift your ingredients. Both powdered sugar and cocoa powder can be very chunky, so make sure to sift them before you begin. You don’t need a fancy sifter, just a fine mesh strainer.

cut fudge on parchment paper

How to store fudge and sending as a gift

Store fudge in an airtight container, preferably in the refrigerator. It will keep it nice and firm, though it is quite stable at room temperature. You can also freeze it.

To send fudge through the mail as a gift, simply secure it in a container, cut up into squares and send. Unless you are sending it in the middle of summer, it should be just fine.

Fudge varieties and add ins

  • Peppermint fudge – Add 1/2 teaspoon peppermint extract and perhaps some crushed candy can pieces.
  • Rocky road – Mix in some vegan marshmallows, chopped almonds and vegan chocolate chips.
  • Walnut fudge – Stir in some chopped walnuts.
  • Fruit – Dried cranberries or chopped medjool dates, maybe even dried blueberries or cherries.
  • Peanut butter – Swirl in some peanut butter, before chilling.
  • Caramel – Add a layer of vegan caramel on top of the fudge, or just drizzle each piece with a little caramel.

very close up bite shot of vegan fudge

More vegan Christmas treats to enjoy

square image of piece of chocolate with salt on top

Easy 5 Minute Vegan Fudge

This incredible vegan fudge is easy to make in 5 minutes with only 5 simple ingredients. Smooth, creamy and decadent, it tastes just like the fudge you'd get from the candy shop!
4.88 stars (32 ratings)



  • Line a 7 x 11 inch or 8 x 8 dish with parchment paper, leaving a few inches of overhang for easy removal of the fudge later.

To make it in the microwave

  • Get out a large microwave safe bowl. Sift the powdered sugar and cocoa powder over the bowl (I use a fine mesh strainer for this). Place small spoonfuls or cubes of vegan butter on top of the mixture, all around. Drizzle the milk in as well. Microwave on high power for 4 minutes until the butter has almost melted completely.
  • Immediately transfer the bowl to the counter from the microwave, add the vanilla, and stir well until combined. I prefer to use a hand mixer to get any clumps out, but a spoon works as well. Work quickly as it will start to harden pretty fast.
  • Stir in any nuts if using. Pour the fudge into the prepared dish, and spread it evenly with a spatula. Sprinkle with coarse sea salt, if desired. If you want a thicker, taller fudge, use a smaller container like a 8 x 8. For thinner fudge, a 9 x 13 will work. Any size dish you have should be just fine.
  • Allow to set for about an hour, I stuck mine in the refrigerator to speed this up, and it only took about an hour.
  • Using the parchment paper, lift out of the pan and use a large sharp knife to cut into squares. Store in a covered container in the refrigerator. It can also be frozen.

Stovetop instructions

  • If you prefer to make it on the stovetop, get out a large pot and sift the powdered sugar and cocoa powder into it. Add the vegan butter, in chunks or spoonfuls, and drizzle in the milk. Heat over medium heat until the butter melts, but do not let the mixture boil or burn. Stir constantly until smooth, then remove from heat and stir in the vanilla. Immediately transfer to the prepared dish and chill.


  1. To ensure your powdered sugar is vegan, buy organic. I like the Wholesome brand.
  2. Yes, the recipe calls for an entire bag of powdered sugar, but keep in mind, we are making candy, a large amount and a small square of it is rich and satisfying. I haven't tried it with less sugar or a sugar substitute, so I really can't recommend an alternative here. This actually tastes like real fudge, not a sugar free vegan alternative.
  3. I used earth balance vegan butter, but any brand should work just fine, or use my homemade vegan butter. I haven't tried it with coconut oil, but it might work.
  4. Optional add ins: chopped pecans, almonds, dried cranberries, 1/2 teaspoon peppermint extract for mint fudge, a swirl of peanut butter, or for rocky road fudge, add some vegan marshmallows, chocolate chips and chopped almonds.


Serving: 1of 40 servings, Calories: 128kcal, Carbohydrates: 24g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Sodium: 39mg, Potassium: 38mg, Fiber: 1g, Sugar: 22g, Vitamin A: 222IU, Calcium: 7mg, Iron: 1mg

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