Foolproof Classic Vegan Fudge

This easy vegan fudge recipe with cocoa powder is the ultimate classic treat, smooth and super chocolaty, and melts in your mouth! Using just 7 ingredients, this is a no-nonsense, foolproof recipe that brings back all those warm feelings of holiday fudge, without the dairy.

And if you love all things chocolate during the holidays, be sure to try my easy vegan chocolate cashew clusters, this simple chocolate pie, and these almond joy vegan brownies. For a healthy, raw vegan fudge, try this delicious treacle fudge.

Classic memories get a vegan upgrade

I can still recall the first time I ever had fudge– I was probably around the age of 6. My Great-Grandmother had sent us a large package, and I opened that box with a sense of urgency and excitement. It had that special “North Pole” feel.  

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. Apparently she made it every year, but since I had only met her once, I had been excluded from this traditional indulgence.

I spent the next couple of days strung out on this new favorite of mine, and felt 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 vegan chocolate fudge in my kitchen. 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, this is a winner that will remain on the nice list for years to come.

Ingredients needed + Substitutions

This easy vegan fudge is a foolproof recipe that will make all of your dairy free dreams come true.

The best part is that you only need 7 ingredients to get started. Check out this list with substitutions if needed. And be sure to check the recipe card below for exact measurements.

• Granulated sugar. I like to use organic cane sugar for this recipe, because regular sugar is typically processed with bone char, and not vegan.
• Cocoa powder. Any cocoa powder will do for classic fudge, but personally I like Hershey’s best. For extra dark fudge, try using Hershey’s specialty dark cocoa powder.
• Dairy free butter. I like using Earth Balance butter the best. You can also use coconut oil if you don’t want to use vegan butter.
• Plant based milk. I prefer almond milk, but any plant milk will do, such as coconut, cashew, oat, or soy.
• Maple syrup. Traditional fudge will call for corn syrup, so I like to use maple syrup instead. You can also substitute with any liquid sweetener of choice.
• Vanilla extract. Optional, but adds a lovely flavor.
• Powdered sugar. Be sure to get organic powdered sugar, which is naturally vegan.

How to make the best vegan fudge

You don’t need a candy thermometer or any tricks to make this vegan fudge recipe work! Just follow the simple steps below and enjoy all that chocolate bliss.

1. Grease a standard bread pan (9 x 5 x 3 inches) with some dairy-free butter or coconut oil and line with parchment paper for easy removal. Set aside.
2. In a medium pot, add the sugar, cocoa, dairy-free butter, almond milk, and maple syrup. Bring to a boil on medium-high heat. Once your mixture starts to boil, stir with a spoon continuously for one minute exactly. Remove from heat and let cool for 45 minutes. I just set mine on the back burner and turn on a timer.
3. Once cooled, stir in vanilla and powdered sugar until the mixture is stiff. This is going to be THICK, almost like a dough. Transfer to bread pan, spread/smooth out to the edges.
4. Place in the refrigerator and chill at least 1 hour, or overnight for best results. Cut into squares and enjoy!

Storage

• Counter: You can keep this fudge on the counter for a couple days (or out for a few hours if bringing it to a party or stuffing a stocking). Personally, I like to keep my fudge in the fridge.
• Refrigerator: Keep this vegan fudge in an air-tight container in the refrigerator for up to 2 weeks.
• Freezer: Wrap this vegan fudge tightly with double layers of plastic wrap and store in the fridge for up to 3 months. To defrost, place in the fridge overnight.

Frequently Asked Questions

Allergy Information

• This recipe is 100% vegan, meaning it is dairy free and egg 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 or soy milk.
• 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.

More vegan holiday chocolate recipes:

• Vegan Chocolate Cashew Clusters
• Easiest Vegan Chocolate Pie
• Almond Joy Vegan Brownies
• Classic Vegan Chocolate Chip Cookies
• Specialty Dark Vegan Chocolate Cupcakes

Thank you for taking the time to invest in your health and happiness!