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
4.87 stars (38 ratings)

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!
Prep: 1 min
Cook: 4 mins
Chilling time: 1 hr
Total: 1 hr 5 mins
Servings: 40 servings

Ingredients 
 

Instructions 

  • 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.

Notes

  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.

Nutrition

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
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. This recipe is my favorite chocolate fudge-end if story! I always done chips and condensed milk before switching to vegan. All in all, this is the first vegan fudge I sincerely liked and most of all, it is now my favorite fudge, period. Recommend using coconut milk for richness!

    Swaps on last batch: I used dark cocoa powder and AMAZING for all the dark chocolate fans out there.

    1. I’m so thrilled this is your favorite fudge! Thank you for sharing your wonderful feedback and ideas! I wish you happy cooking!

  2. This is amazing! It is even better chilled or straight from the freezer! I can’t wait to make this again and add different toppings.

  3. Long story short I’m no cook or baker, I tend to avoid the kitchen. But I want to try this recipe, to do something nice for my vegan neighbor.

    My local grocery only has cacao powder, not cocoa powder, and the internet suggests that they aren’t a 1:1 swap. The cacao powder I’m looking at says it can be swapped 1:1 but I wouldn’t want to make the fudge too bitter accidentally. Would anyone happen to know if this recipe is good with cacao?

    1. Hello. Very kind of you to want to make a treat for your vegan neighbor! In the recipe, I indicate Cacoa powder might work, but I haven’t tested it. Let me know how it turns out for you!

      1. Very easy recipe to follow. I’ve never made any fudge before and this was definitely worthwhile. I used cacao powder instead of cocoa, oat milk instead of soy, and almonds. I worry I didn’t fully stir the mix because it was hardening VERY fast. The end result is obviously chocolatey, and very sweet. The surface is somewhat greasy. I MAY have added slightly too much vegan butter, or not mixed well enough. I don’t know what it would have tasted like with cocoa, but I definitely like the cacao flavor, so it was a worthwhile swap to me.

        I wonder if stove top heating might give me more time? Or perhaps a hand mixer would get the job done better. Next time, I’m gonna try for peppermint, or maybe coffee

        1. I’m glad that you found the recipe easy, and that you found it flavorful! Experimenting with different flavors is always fun! Thank you for taking time to share your experience and feedback! The chocolate peppermint sounds delicious!

  4. This is excellent and may be the best fudge we’ve had.  I’ve made this twice now and it’s a big hit with the family.  

    1. How wonderful to hear your family loves the fudge. I’m honored that it may be the best fudge you’ve had! Thank you for your positive words!

  5. Nora, Are you sure about 40 servings per recipe. The pan you showed only has 24 servings. I cut the recipe in half and got about 12 servings. I made it but I think it should be a little firmer. I do live in a warm climate, though.

    1. Hi! It all depends on how you slice the fudge. ? For the photos, I cut them into larger squares, but usually I cut them smaller since they are really candy. So the servings will just depend on how big you cut them. Hope that makes sense!

  6. This turned out nice and was super simple. It did take me longer than 5 minutes though. I guess I’m a slow sifter, lol! I decided on a half batch and it still made a TON of fudge! I think I microwaved it for about 2 1/2 minutes. I used my electric mixer to make sure it was smooth and put it in an 8×8 pan. It’s a little softer than the fudge I usually make, so I definitely plan to store it in the fridge. Over all, I really like it, and would definitely make it again. I think I’d like to add some pecans next time. 🙂

    1. Hi Aimee. Thank you for sharing your experience and feedback on the fudge! I’m glad you like it, and will be making it again!

  7. I made these with only half the sugar, 16 oz, but it was in a plastic bag from Whole Foods, and they were way too sweet to eat. Has anyone else had this issue? Wondering if the packaging changes the amount? I can’t figure this out and these looked so good. 

    1. Hmm, I’m not sure why they would turn out too sweet, especially if you used less sugar than what the recipe calls for! I always have success using Wholesome organic confectioner’s sugar. Perhaps it was the brand you used?

      1. One bag of Wholsome sugar powder is 16 onces and always been this quantity. Do you really use 2 bags of it to make one batch of fudge? In either way, you should correct the ingredients quantity on your recipe, because its written 32onces or 1 bag…

        Thanks 🙂

        1. Though I link to Wholesome powdered sugar in the recipe, many bags of powdered sugar are in fact 32 ounces. The 32 ounces is correct. It makes a ton of fudge and it tastes like the real thing. Hope that helps!

    1. Hi Chanti. The fudge can sit out at room temperature, however, storing it in the refrigerator is best. The fudge lasts quite a long time when stored in the refrigerator. I’ve had some in the refrigerator for 2 weeks and it still tastes great! Hope this helps!

  8. This fudge tastes great. We don’t follow a vegan diet. The first batch turned out great. We used the microwave to cook. The second batch turned out less firm. We used the stove top for this batch. We prefer the stove top method as you keep mixing it while it’s cooking. What should we change to make the fudge more firm. We use the fridge to cool it down. Thank you.

    1. Hi Jim. I’m so glad that you guys love the fudge! Thank you for sharing your review! I’m not sure why the fudge didn’t firm up well. Did you follow the recipe exactly, and use the entire bag of powdered sugar? It should firm up if you used the correct amounts. I hope this helps!

  9. this is a great recipe, it’s so quick easy and cheap and tastes great. I did it on the stove as I don’t have a microwave and with oat cream as I had it in the cupboard and it worked well. I also added the peppermint oil which was great, 1 table spoon with the vanilla essence. The only thing I’d say is it didn’t set at first. I took it off the heat as soon as it had become smooth. I googled and read to get it to set I should heat it more which I did and it set well.

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