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
4.84 stars (59 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 minute
Cook: 4 minutes
Chilling time: 1 hour
Total: 1 hour 5 minutes
Servings: 40 servings



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

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  1. I use coconut oil and shorten the microwave time and it’s amazing! Almost like the jiffy marshmallow creme fudge recipe but vegan!

    1. Hi Amy. I’m so glad you are loving the fudge recipe! Thanks for sharing your ideas and great review!

  2. I made this for a team away day at Christmas and everyone loved it – thanks for the recipe, it worked exactly as you said it would and was so easy to make.

    1. That is so great, Annie! I’m thrilled it was a hit, and that you found it easy! I appreciate your fabulous review! Thank you!

  3. Just made the fudge for a valentine party, cut in heart shapes. It is perfect and I actually like it better than traditional non vegan fudge. It turned out absolutely perfect. Thank you for sharing this delicious recipe.

  4. I made this recipe for the first time for Christmas. It’s January 13th and I’ve now made it two more times because it’s that good! I think the most difficult part is sifting the ingredients, and that’s mostly because it’s time consuming. Also, I like that I can pretend that it’s fancy just by throwing decorative sprinkles over it.

  5. Tried this recipe 3 times. Left in the fridge overnight (min 8 hrs max 16 hrs) and it just will not set. It’s delicious, to be sure. But very sticky and gooey. Wondering if adding more sugar might help solidify it or using a different vegan butter? Earth Balance did not work. Maybe the butter has to be hotter? Tried it for 45 second (melted but a few small blobs left) and 1 min (completely melted).

    1. The butter definitely needs to get hot enough and melt all the way, and microwaves can vary. If it’s hot enough and melted, the powdered sugar and everything will start to harden almost immediately when you start mixing. If that’s not happening, it probably needs to be hotter so I would microwave longer.

  6. I tried making this fudge for Christmas. I didnt have the right amount of powdered sugar, so I “fudged” the measurements, and it came out very gooey.

    So, we rolled it into balls, coated them in cocoa powder, shredded coconut and cacao nibs, and turned them into truffles. Delicious!!

  7. Unfortunately the fudge did not set up properly. The only thing I can figure was the problem was the vegan butter broke down when microwaved.

    1. The butter needs to get warm enough to melt completely in the microwave, otherwise it will not set up, plus you will have chunks of butter throughout the fudge. Perhaps your butter did not melt; if that is the case, keep microwaving in 30 second intervals until completely melted.

  8. This was so good!! I brought it to a potluck and everyone loved it!

    I used oat instead of soy, and was worried if the oat flavor would come out, but it tasted completely normal.

    I made this twice, and since I found it a bit difficult to mix as instructed the first time, I decided to melt the butter and mix in the milk first, and then gradually work in the powdered sugar and chocolate mix, and I think it worked really well!

    Though I’m typing this as my second batch is cooling, and I’ve realized I forgot the vanilla, so we’ll see how this turns out!

  9. Tasty but too sweet. Cut into small pieces –about 1/4 of the regular size of fudge – and then rolled them in cacao powder so they wouldn’t be sweeter than regular fudge.

    1. So I tried another batch without the vegan butter and used refined coconut oil only. It is a solid, much like the vegan butter. I heated the mixture up in a pan instead of the microwave this time and it setting up just fine this time around. Just wondering what kind of vegan butter you use successfully for this recipe?

      1. That’s interesting, I’ve never tried it with coconut oil. I have used Earth Balance, Miyoko’s, Melt and Country Crock. They all work the same for me and it sets up perfectly every time.

  10. looks so yummy. It calls for 1 bag of powder sugar. A bag is 16 oz from most retailers I’ve never seen a 32 oz bag any where. Is it 16 oz? Thanks. Jean

  11. Recipe tastes delicious but followed it EXACTLY (measured by weight using a kitchen scale) and the fudge isn’t hard unless straight out of the refrigerator. If you leave it out for even an hour, it becomes more like a ganache/very stiff pudding. I made this to put in Christmas cookie boxes, which unfortunately now makes it useless to me as I can’t leave runny fudge in boxes or it will get all over the other cookies. A shame because the taste is great.

    1. Was it warm in your home when you took it out of the fridge? Did you use all of the powdered sugar? The biggest reason I’ve seen why it doesn’t firm up is because people try to cut the powdered sugar and not use the full amount.

  12. LOVE this fudge it’s so easy! The only thing I would caution (based on microwave method) is that if you beat the fudge while it’s hot, the sugar can crystallize. I mixed the fudge gently throughout cooking, and after taking it out I mixed just enough to incorporate all ingredients, then let it sit for 15 minutes to cool before beating smooth. I had no clumps of crystallized sugar when I did it that way. Great recipe!

  13. We’ve been making this delicious fudge for 3 years running now- absolutely fool proof! Love it! 💗💗💗 Thank you so much for this great, easy recipe!

    1. Hi JL. The fudge will be okay if it’s left out at room temperature for a few hours, although storing it in the fridge or freezer is best. Store it in the refrigerator for up to 2 weeks or in the freezer for about 3 months. Hope this helps!

    1. Okay. My other thought is that perhaps the mixture did not get quite warm enough in the microwave for some reason. Does your microwave run at a lower power than normal by chance? Did you butter melt well and was the mixture warm when you started stirring it? It does need to get hot enough to work. Sorry you had trouble here, I’d love to help if I can.

  14. Made this last night at 8:30 pm and I’m still waiting for it to harden in the fridge at 11:43 am the next day! 100% followed the directions. SO sad this didn’t work for me. Maybe if I freeze it instead?

    1. Something went wrong because it should start firming up right away when you start adding the powdered sugar. The biggest reason I’ve seen why it doesn’t firm up is because people try to cut the powdered sugar and not use the full amount. Did you use 32 ounces of powdered sugar and not change anything else at all?

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