Easy Vegan Chocolate Fudge 

This easy vegan fudge recipe is so rich and decadent that it will satisfy every chocolate lovers sweet tooth! Made with simple ingredients in 10 minutes. You’ll love it! 

Perfect for the holidays, or anytime that you declare to be the holidays, this dairy free fudge is one of the best sweet treats around. 

This fudge is super easy and quick to make! 

Plus, no strange ingredients. Simple cocoa powder and sugar with non-dairy butter and plant based milk are all you need to make this incredible homemade vegan fudge. 

I often joke about recipes so delicious they are dangerous, and this one is one of those recipes. My family has been known to devour the entire tray of fudge in an hour. Seriously, this is some of our all time favorite fudge! 

It makes for a great homemade gift to give, or a hosting gift if you are attending any holiday parties. It is a decadent treat that everyone will love. 

If you’re looking for more homemade candies, check out my Christmas Fudge which has a peppermint twist! 

Why You’ll Love this Vegan Fudge 

• Rich and creamy
• Full of chocolate 
• Less than 10 minutes to make
• Nut free, Dairy free, Gluten free, and Vegan Recipe! 

Ingredients 

Unlike other fudge recipes, this one uses cocoa powder and not melted chocolate, a chocolate bar or chocolate chips. Using the cocoa powder not only keeps it totally dairy free, but provides more consistent results than when using chocolate chips. That makes this an easy recipe for you, even if it is your first time making fudge. 

• Cocoa powder: You can use either natural cocoa powder or Dutch processed for this recipe. I generally use Hershey’s cocoa powder or Rodelle cocoa powder if I’m feeling fancy. 
• Dairy free milk: Any type of dairy free milk works in this recipe which is why it’s so awesome! Coconut milk, soy milk, almond milk, and rice milk all work great here. 
• Vegan butter: You only need a few tablespoons of this to melt with the dairy free milk. Use your personal favorite brand. I typically reach for Earth Balance sticks. 
• Powdered sugar: A little sugar to make it sweet. The cornstarch in the powdered sugar helps to set the fudge after cooking on the stove. Make sure you use organic sugar so that it is vegan. 
• Vanilla extract: A touch of vanilla helps to deepen the chocolate flavor.
• Salt: Again, this will help make it taste more sweet! 

Best Equipment 

Fudge is a type of candy and while you don’t need candy making equipment, having a few types of things can really help with the fudge making process. 

First up, you want a good pot for melting the vegan butter and dairy free milk. A heavy bottomed pot will hold the heat better, helping the sugars and cocoa to melt together more quickly. I love to use my small dutch oven when making fudge. 

Second, you need a good pan to set the fudge up in. I like to use a loaf pan that is 9×4-inches or an 8x 5-inch loaf pan for tall and thick fudge. However, if you only have an 8×8, that will also work. The fudge just won’t be as thick. 

Finally, you need either parchment paper or plastic wrap to protect the pan. By having a layer of parchment paper, you can easily pop the fudge out when it is done cooling and slice it up to enjoy. 

Prepping the Fudge

First and most importantly, you want to prepare your pan! 

Prepare your pan of choice, either a loaf pan or a square pan, by greasing it with a little vegan butter and placing a sheet of parchment paper inside. I cut mine like this so that the edges are nice and crisp. By covering all the sides of the pan, it makes for an easy removal when the fudge is done. 

Next, scoop out and prepare all your ingredients into bowls and have them ready to go by the stove. 

It’s super important to sift your powdered sugar. This removes any lumps so that you don’t get weird bumps in your final fudge. 

Now, it’s time to make fudge! 

Making the Fudge

Melt the vegan butter and plant based milk in your pot over a medium-low heat on the stove. Make sure that you are stirring it frequently so that it doesn’t scald on the bottom of the pan. 

When the butter and milk have come to a simmer, it’s go time! 

Add the cocoa powder and mix it together well. It may look lumpy, but just keep stirring. When the cocoa powder has melted into the wet ingredients, it’s time to add the remaining ingredients. 

Now add the powdered sugar, vanilla extract, and salt to the pot. Stir, stir, stir! You may think I’m kidding but I’m not. This fudge will seize up on you if you stop stirring and you don’t want that to happen in the pot! 

If the fudge looks too dry, keep stirring. If after a few minutes of constant stirring, it is still too dry, add a splash more of milk but not too much. 

When the fudge is nice and smooth, it’s time to quickly transfer it to the prepared pan. Pour it slowly into the pan and using a spatula, you can gently pat it into the corners. And you’re done! 

Pop the fudge in the pan into the fridge and let it set for at least 2 hours. Slice and enjoy. 

Slicing Tips 

For slicing cut small squares of fudge, the secret is to have chilled fudge. If you try to cut the fudge too soon after making it, it won’t hold its shape. 

Make sure you have a sharp clean knife and press down in a single push to cut the fudge. Don’t rock the knife back and forth. Clean the knife after each swipe through the fudge. 

For the loaf pan, I typically cut it in 1×1 inch pieces. For an 8×8 square pan, since they are a little thinner, I try to make 1.5×1.5 pieces. 

FAQs

How to Store 

This fudge keeps best in the fridge in an airtight container for up to a week. 

While you can store it on the countertop, because we didn’t temper the chocolate it will soften at room temperature to become more like fudge frosting. 

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