I can still recall the first time I ever had fudge.
It was the Christmas season and I was in elementary school, probably around the age of six, give or take a year. My Great-Grandmother (who unfortunately I only met once, when I was about three) had sent us a large package. Since this was before online shopping, getting something this large in the mail was rare and special. It had a magical “came from the North Pole” feel, and I remember opening that box with a sense of urgency and excitement.
Inside was an assortment of holiday gifts, but the thing that sticks out the most in my recollection was homemade fudge, wrapped in paper napkins and sealed in an old tin.
“What’s this?” I had asked, cracking open the lid. I peeked inside. “Oh, that’s fudge,” my mother had told me with a smile. “Great-Grandma made it herself…she makes it every year.”
I spent the next couple of days strung out on this new favorite of mine, and feeling quite sulky when it was gone. My parents never made their own fudge, so it was many years before I had “the real stuff” again.
Looking back, I’m not really even sure how it managed to get from the middle of America to our house without melting into a solid block of goo, but I suppose there was a little bit of Christmas magic involved (and perhaps lightening-speed shipping?).
I definitely think that I channeled some of that same magic, and my Great-Grandma’s lovely spirit, when I made this classic fudge in my kitchen last week. It makes me sad that I never really got to know her, but I can pretend we have a crazy cosmic connection when I recreate her thoughtful gift from all those years ago.
Of course, while I still adore fudge, it feels (and tastes) much better to put a vegan twist on a classic treat. By swapping out a few simple ingredients, I got myself a winner that will remain on the nice list for years to come.
I hope you get a chance to make this super easy holiday fudge, inspired by one Great-Grandma!
What you can do with this vegan fudge
- Wrap it up and give it as gifts to friends and family with allergies and/or a sweet tooth.
- Crack endless “A Christmas Story” jokes regarding the “Ohhh Fuuuudddgeee” scene.
- Eat so much fudge that you pass out from overdosing on sugar. Then get up and do it again.
Allergy-Info & Substitutions
- This recipe is 100% vegan, meaning it is dairy-free, egg-free, and gelatin-free. It is also naturally gluten-free and soy-free, when using Earth Balance soy-free vegan butter.
- Make it nut-free by using another plant-based milk of your choice, like coconut (NOT canned).
- Don’t want to use vegan butter? Switch it out for coconut oil instead.
- Make this peppermint chocolate fudge by using peppermint extract instead of vanilla.
- For another fudge recipe, check out my Magical Harry Potter Treacle Fudge by clicking here.
- For another easy holiday recipe, click here to get the recipe for Holiday Vegan Cashew Clusters.
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Enjoy this classic dairy free fudge that’s perfect for holiday gifts or shoveling into your mouth without shame. Grandma would be proud.
Classic Dairy Free Fudge
- Grease a bread pan (9x5x3) with some dairy-free butter or coconut oil and line with parchment paper (for easy removal). Set aside.
- In a medium saucepan, add the sugar, cocoa, dairy-free butter, almond milk, and maple syrup. Bring to a boil and stir continuously for one minute. Remove from heat and let cool for 45 minutes.
- Once cooled, stir in vanilla and powdered sugar until the mixture is stiff. Transfer to bread pan and pop in the refrigerator.
- Chill at least 1 hour, or overnight. Cut into squares and enjoy!
Thank you for taking the time for your health and happiness!