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!
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).
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!
- 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.
- Next, sift in the cocoa powder.
- Add spoonfuls or chunks of the vegan butter over the sifted ingredients. Then drizzle the milk in as well.
- 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.
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.
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.
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.
More vegan Christmas treats to enjoy
- Vegan Peanut Butter Balls
- Vegan Snowball Cookies
- Vegan Pecan Bars
- The Best Vegan Sugar Cookies
- Vegan Peppermint Mocha Cake
Easy 5 Minute Vegan Fudge
Ingredients
- 32 ounces powdered sugar (1 bag)
- 1 cup natural cocoa powder
- 1 cup vegan butter
- 1/2 cup unsweetened soy milk (or another plant milk)
- 1 tablespoon pure vanilla extract
- Optional: 1 cup chopped walnuts, see Notes for more options
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
- To ensure your powdered sugar is vegan, buy organic. I like the Wholesome brand.
- 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.
- 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.
- 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.
Made a half batch of this yesterday. So delicious and melt-in-your-mouth creamy. Thank you; your recipes are the best!
You’re so welcome!
Just made this and used country crock plant butter and added walnuts. So easy and delicious!
Hello! I just made this awesome looking fudge . And put it in my fridge to cool. As I was cleaning up I realized I forgot to add the vanilla! How crucial is it to the setting process/the recipe?
Thanks so much!
I love your recipes
It’s only for flavor, it should still set up fine. Thank you!
thank you for another wonderful, easy recipe. did it in the microwave and its perfect!
That’s so great to hear!
Hi, how long does the fudge last? Â I want to make it for christmas, but not sure when should I make if.
Thank you
It actually lasts quite a long time in the refrigerator. Making it 4-5 days ahead of time will be fine. I’ve had some in the refrigerator for 2 weeks and it still tastes great!
I have a question. The US measurements say 32 oz of powdered sugar, and when I click on the metric button it shows 448 g. But 32 oz is actually equal to 907 g, so which one is it?
Thanks for catching that! I use an automatic conversion calculator, and 99% of the time it’s correct, but not this time. I have updated the recipe with the correct conversion, which is 907 grams.
Hands down, the best vegan fudge I have made (and I have tried ALOT). I would say it is the best fudge, vegan or non vegan. I know it is a ton of sugar but it makes a ton. I am addicted to sweets and usually go through a pan of fudge in a couple of days. I have had this in my house for almost a week now (6 days) and I am not even halfway through! And my husband is eating it too! So make it and enjoy it and don’t worry about the sugar. Life is way too short!
Thanks so much!!
I made this via stovetop and it was AMAZING. Thank you! I haven’t had fudge in years and it was so easy to make. 🙂 <3
That’s so great to hear!
Good fudge, BUT even with the sifted cocoa and sugar, it has to be mixed using a beater. By the time I realized it wasn’t going to mix with a spoon, the fudge had already begun to set. So while tasty, it’s not as smooth as it should have been.
I am usually able to get it smooth just by hand, you do have to work quickly with a mixer before it starts to set, if you use one. Thanks!
How long do you think this would last at room temp? I can’t see my family this year for Christmas and want to send my vegan little sister some holiday treats anyway <3 The fastest it could get there is prob 2-day express shipping… do you think the fudge would be okay without refrigeration for that long if it was stored in an airtight container?
ps love all your recipes, thank you for what you do!!
jk I just read your article more thoroughly and saw that you answered this already! ignore me lol
I never leave comments, but I had to thank you for this wonderful recipe!  For families with young children with allergies, it is such a blessing to  find a variety of quality recipes so they don’t feel as left out at holiday events and parties.  My six year old just said that I must get rich because I can sell that fudge at a bakery!  ?
You’re welcome! Thanks for the comment!
Amazing! Best fudge ever.
Thanks!
Don’t think 1 bag of icing sugar could possibly be 32 ounces (even the link says each bag is 16 ounces), not sure if I should be using 2 bags or 16 ounces??
Those are the smaller bags, so you would need two. Of course you can cut the recipe in half if you want.
This was so easy and delicious! I made a half batch and it turned out great. Â I will definitely be making it again. Â Thank you!
So glad you enjoyed the fudge, thanks!
Hi Nora! Are your fudge photos reflective of a 9 x 13 pan or 8x 8? I plan to make today and am not sure which size pan to use. Yours look perfect.Â
8×8. I prefer it a bit taller. 🙂 Hope you enjoy!
Is icing sugar the same thing as powdered sugar, cannot be used interchangeably in this recipe?  Can’t wait to try this recipe!Â
Yes, same thing. Hope you enjoy it!
Help! I made this on the stove, kept on low heat for a short time. Now I’ve had it in the freezer for over an hour and it’s not setting at all. What do I do
I’m not sure what happened, did you follow the recipe exactly, and use the entire bag of powdered sugar? It should firm up like in the photos if you used the correct amounts.
sorry walnuts not pecans ?
This is the most amazing thing ever its rich and creamy I do prefer pecans on top. My whole family was in love.
That’s so great!
Hi Nora, I know that you mentioned not reducing any ingredients, but would I be able to half this to make a smaller batch?
I haven’t tested it, but I don’t see why it wouldn’t work. Should be just fine! Thanks.
This was so easy my whole family loved it I made it in the microwave thank you
Thank you! So glad everyone enjoyed the fudge.
Wow, Nora – another great recipe! I made it this afternoon and your directions are spot-on. Was initially worried as my large microwave bowl ended up full of the ingredients, but as it microwaved the sugar started reducing so it wasn’t so intimidating. For other bakers: Nora is correct that, once you add the vanilla, things start happening quickly, so plan ahead and have whatever you need out and ready to go. 🙂 I used a hand mixer and simply topped the poured fudge with some coarse sea salt. Excellent! Will try a peanut butter fudge next time. PS don’t forget the oven mitts as the bowl may be hot. Thanks, Nora!
Clearly mislabeled as to number of servings. 2 if I share? seriously, this is so fast and easy!! I used a small amount of coffee extract to enhance the chocolate flavor- not mocha though.Â
THANK YOU!!!!
The whole family is in love with this recipe, especially the 5 kids!!!!! Â I had to substitute Becel vegan margarine but it tasted great. Thanks for another great recipe!
Thanks so much, I’m glad everyone loves the fudge!
Nora this looks amazing. I can’t wait to try the rocky road fudge!Â
This came in my inbox at the nick of time! I never get to partake in desserts anymore since I went Vegan and decided “No more! I’ll be the change!” and have vowed to bring my own desserts. Anyways! This is perfect! Quick to make with pantry staples and it’s setting right now but what I tasted from the spoon was gooooodddd. And hearty too! I used an 8×8 tray and its heavyyy. Lol I can’t wait to try it all set!
I’m so glad to hear that!! Hope you love it!