Easy Vegan Peppermint Fudge Recipe

This easy vegan peppermint fudge recipe is rich with chocolate and is covered in crushed candy canes for the ultimate festive treat, perfect for the holiday season. 

Peppermint fudge is great for sharing in cookie boxes, giving as homemade gifts for a holiday party, or just sharing with friends and family over a cup of coffee! This classic holiday season treat is one you’ll make again and again. 

My family loves this fudge and we have been known to eat the whole tray in one sitting. It’s that good! 

Plus, this recipe is super simple to make and you don’t need a candy thermometer. In fact, there is no chocolate tempering at all. That makes it a super easy recipe that is basically foolproof. 

Want more holiday recipes? Check out my classic dairy free fudge or thumbprint jam cookies! 

Why You’ll Love this Christmas Fudge

• Rich and creamy
• Full of chocolate and peppermint in the fudge and on top
• Takes less than 10 minutes to mix up
• Super safe for schools and parties because it’s gluten free, dairy free, nut free

Ingredients 

Traditional fudge recipes have you melt chocolate chips on the stove, tempering the chocolate which doesn’t always give good results. 

This recipe uses cocoa powder in place of chocolate chips. This method gives much more consistent results. That makes this the easiest fudge recipe for making even if it is your first time making fudge. 

• Cocoa powder: You can use either natural unsweetened cocoa powder (like Hershey’s) or Dutch processed (like Rodelle cocoa powder). There is even dark chocolate cocoa powder that you can use in this.
• Plant Based Milk: Any type of milk works in this recipe. I generally reach for coconut milk when making this because I love the richness it brings and no, it doesn’t taste like coconut. Soy milk, oat milk, and rice milk also work.
• Vegan Butter: You only need a few tablespoons.
• Powdered Sugar: This has cornstarch in it to help the fudge set in the fridge. 
• Vanilla extract: A touch of vanilla helps to deepen the chocolate flavor. 
• Peppermint extract: You only need a few drops! 
• Candy canes: Any candy cane works. Just use a rolling pin to smash it into bite sized pieces to sprinkle on top. I like to use Yum Earth ones that are dye free. 
• Salt: This enhances the flavor and strangely enough, makes it taste sweeter!

Best Equipment 

Fudge is a type of candy and while you don’t need special candy equipment, having a few certain items in the kitchen can help making fudge. 

First, a good pan is essential for melting the butter and milk. A thick pot will hold the heat better, helping the sugar and cocoa to melt together more quickly. 

Next, you need a good pan to set the fudge in after making. I prepare a loaf pan because I like my fudge to be a little thicker. A 9×5 or 8×4 loaf pan works great here. However, if you only have an 8×8 inch square baking pan, that will also work. It just will be a little thinner. 

You can use a wooden spoon or a metal spoon for mixing the fudge together in the pan. Something that is heat proof is best. 

Finally, having parchment paper to line the pan with is essential. Otherwise the fudge will stay stuck in the pan! You can also use plastic wrap. Just something to help you get it out of there. 

Prepare the Pan 

This is just an overview of how to make fudge. For the full recipe, complete with ingredient measurements, please see the recipe card below. You can also use the “jump to recipe” button at the top of the page. 

Fudge making is really quick once things get cooking! It’s best to have all your ingredients measured out and ready to add to the pot when you need it. Having the pan ready is the most important part. Taking these few minutes of prep work at the start will save your fudge. 

Prepare the pan by greasing it with a little butter and placing a sheet of parchment paper inside. I typically but mine to this shape so that the edges overlap and no fudge gets stuck on the sides of the pan. That makes for an easy removal when the fudge is done. 

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

Finally, in a small bag or small bowl, smash the candy canes with a rolling pin into bite sized pieces. This will be sprinkled on top after making the fudge. 

Now it’s time to make the fudge! 

Make the Fudge 

In a heavy bottomed pot, melt the butter and milk together over a medium heat. Make sure you stir it often so that it doesn’t burn on the bottom of the pan. 

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

First, add the cocoa powder and mix with the melted butter and milk. It may look lumpy but just keep stirring. This chocolate mixture should come together pretty quickly. 

When the cocoa powder has fully melted into the wet ingredients, add the sugar, vanilla and peppermint extract, and salt all at once. 

Now it’s time to stir! You need to constantly stir this. You may think your arm is going to fall off, but think of this as a workout before all the yummy fudge you will enjoy. The fudge will seize up on you if you stop stirring and you don’t want that to happen in the pot! 

After a few minutes of constant stirring, it should transform from lumpy to smooth and delicious fudge. 

When the fudge is done, it’s time to quickly transfer it to your prepared pan. Pour it slowly and using a rubber spatula, you can pat it into the corners, but don’t try to spread it. That will pull on the paper and cause a mess. 

Sprinkle your crushed candy canes on top and pop it into the fridge to set for at least 4 hours. Slice it and enjoy! 

Slicing Tips 

The secret to perfectly sliced fudge is cold fudge. If you try to cut fudge too soon after making it, it won’t hold any shape. 

Make sure you have a sharp knife. Press down in a single push to cut the fudge – don’t rock the knife back and forth. Clean the knife after each swipe for totally clean edged. 

Sometimes the peppermint pieces get in the way and you can gently press them out of the way. 

For the loaf pan, I typically cut the fudge into 1×1 inch pieces. For the 8×8 square pan, I try to make the pieces about 1.5×1.5 inches. 

How to Store 

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

While you can store this on the countertop, because the chocolate isn’t tempered, it will soften at room temperature and become more like frosting. I recommend keeping it in the fridge for best results. 

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