Old-Fashioned Homemade Vegan Fudge ❤️ Enjoy a bite of pure bliss with this traditional melt-in-your-mouth smooth, creamy and lusciously rich chocolate fudge recipe. Just like Grandma's - but with a vegan twist!
There’s something timeless about a batch of homemade chocolate fudge -decadent, velvety, and scrumptiously smooth. This vegan version of old-fashioned fudge captures all the nostalgia of the classic treat without a drop of dairy. Made with just a few simple ingredients, this recipe is a delightful blend of tradition and plant-based goodness, perfect for sharing at celebrations or savoring with a cozy cup of tea.
I enjoy chocolate but I've never been much of a candy lover except when it involves . . . fudge. For me, a hot fudge sundae is about as decadent and good as it gets and my favorite vegan devil's food cake with fudge frosting chocolate is simply to die for. For years, my mother-in-law's homemade fudge was the best treat ever during the holidays. When we decided to stop using all dairy products, that meant her amazing fudge simply became sweet memories. Until now.
Sometimes you just can't fudge on a recipe, particularly this one. The original recipe was so delish, we just had to get it right. So I enlisted the culinary craftiness of my daughter Madison to develop an all-vegan version of her grandma's glorious fudge. Holy cocoa beans did she ever nail it! In fact her new fudge recipe has elevated Grandma's to a higher level - made with all vegan ingredients - including homemade vegan marshmallow fluff and no added fat. Yes, I did just say that.
How to make homemade vegan fudge
I'll warn you right now - there are lots of quick & easy healthy 3-ingredient, sugar-free, plant-based fudge recipes out there - but this isn't one of them. If you want that old-fashioned candy shop melt-in-your-mouth sweet creamy richly intense chocolatey experience you only find in traditional fudge, this is it. Best of all, no animals were harmed in creating it.
❤️ Ingredients
- Vegan chocolate chips or squares
- Oat milk (or plant based milk of your choice)
- Sugar (granulated)
- Vanilla
- Salt
- Cornstarch
- Vegan marshmallow fluff - aquafaba, vanilla, cream of tartar, sugar (recipe included)
What is aquafaba?
Aquafaba (bean water) is the viscous water or liquid in which legume seeds such as chickpeas have been cooked. It is often used to replace egg whites in vegan cooking, and as a key ingredient in making plant-based desserts, such as meringue, icing, marshmallows, ice cream, nougats, and fudge. Learn more here.
❤️ Instructions
See the printable recipe card below for quantities & details.
This recipe is prepared in 3 steps
1. Combine chocolate, vanilla, and nuts
In a large mixing bowl - combine chocolate chips, vanilla and walnuts (optional). Set aside.
2. Prepare vegan marshmallow fluff
Pour aquafaba, vanilla and cream of tartar into a deep mixing bowl. Using an electric mixer, whisk on medium speed until frothy. Increase speed to high. Gradually sugar, one spoonful at a time until stiff.
Measure marshmallow fluff and combine with chocolate chips/vanilla/nuts. (You might have some leftover marshmallow fluff, which would be scrumptious on top of a mug of hot chocolate!)
3. Prepare syrup
This step requires timing. You'll be moving quickly and non-stop so be sure to have everything pre-measured and ready in place. It's not absolutely essential, but having a candy thermometer will help to ensure that your fudge sets firmly.
Combine sugar, cornstarch and salt in a 4 quart or larger saucepan (deeper is better). Attach candy thermometer to pan if you have one.
Pour in oat milk and place over high heat, stirring continuously, without stopping.
The syrup will start to thicken slightly as it rises in temperature. Keep stirring and keep an eye on the temperature on your candy thermometer.
Continue stirring (about 7 minutes) until syrup reaches a rolling boil at 234° F or 122° C on a candy thermometer. Remove from heat right away (be careful not to let syrup boil over - it can happen very quickly).
Immediately pour syrup over chocolate chips & vanilla mixture.
Stir until fully melted and combined.
The soft fudge will likely have bubbles, which is perfectly fine. They will disappear while the fudge is setting.
Pour fudge into prepared/lined baking dish or pan. Cover with foil and refrigerate for at least 8 hours or overnight.
When firm, use a sharp pointed knife and cut into squares. Enjoy!
❤️ Tips
This recipe yields approx 36 - 42 fudge squares or more, depending on how large/small you slice them. I like to cut mine about 1-½" square. Store fudge refrigerated in an airtight container for up to 5 days.
Variations & add-ins
Have fun adding other ingredients if you like - such as:
- Chopped walnuts, pecans, hazelnuts, almonds or peanuts
- Mini vegan marshmallows (add with nuts for Rocky Road fudge!)
- Crushed peppermint candies or candy canes sprinkled on top
- Orange zest
- Flaked coconut
❤️ Equipment
- Electric hand mixer or stand mixer with a whisk attachment
- 2 large mixing bowls
- 4 qt or larger stovetop saucepan
- Hand whisk
- Silicone spatula
- Measuring cup
- Measuring spoons
- Food scale (optional but very helpful)
- Candy thermometer (optional but very helpful)
- 8" x 8" baking dish or pan
- Parchment paper or wax paper
❤️ Fudge FAQ's
How can I achieve the right consistency for vegan fudge?
The key to achieving the right consistency is to accurately measure your ingredients and follow the cooking instructions carefully. Use a candy thermometer to ensure your syrup reaches the right temperature.
Can I make vegan fudge without a candy thermometer?
Yes, you can make the fudge without a candy thermometer, but it requires a bit more attention. Follow the time guidelines in the recipe while cooking the syrup and use the "soft ball" test: using a spoon, drop a small amount of the hot mixture into cold water, and if it forms a soft ball, it's ready. Be very careful when testing the syrup, as it will be extremely hot.
Is vegan fudge as creamy and delicious as traditional fudge?
Absolutely! With the right ingredients and techniques, vegan fudge can be just as creamy and delicious as its non-vegan counterpart. We have compared our vegan version to traditional fudge recipes (containing dairy) and even non-vegans agree that ours tastes as good if not better than the others!
If you love this recipe, you might like to experience these sweet treats!
If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience lets me know that you enjoyed it and will help other readers decide if they should give the recipe a try too. Thanks a bunch!🥕
Recipe
Old Fashioned Homemade Vegan Fudge
Equipment
- Electric hand mixer or stand mixer with a whisk attachment
- 2 large mixing bowls
- 4 qt or larger stovetop saucepan
- Hand whisk
- silicone spatula
- Food scale (optional but very helpful)
- Candy thermometer (highly recommended)
- 8" x 8" baking dish or pan
- Parchment paper or wax paper
Ingredients
- 12 oz chocolate chips or squares vegan milk chocolate or semi-sweet
- ½ teaspoon vanilla
- ½ cup walnuts chopped - optional
- 3 -½ oz marshmallow fluff vegan - see recipe below
Vegan Marshmallow Fluff
- ¼ cup aquafaba liquid from canned chickpeas/garbanzo beans
- 1 teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- 6 tablespoon sugar Granulated - vegan
Syrup
- 2 -¼ cups sugar granulated - vegan
- ¼ teaspoon salt
- 6 oz oat milk or other plant-based milk of your choice
- 3 tablespoon cornstarch
Instructions
Step 1
- Line an 8" x 8" square or small rectangular baking pan with parchment or wax paper. Set aside.
- In a large mixing bowl - combine chocolate chips, ½ teaspoon vanilla and walnuts (optional). Set aside.
Step 2 - Prepare Vegan Marshmallow Fluff
- Pour ¼ cup aquafaba, 1 teaspoon vanilla and ¼ teaspoon cream of tartar into a deep mixing bowl.
- Using an electric mixer, whisk on medium speed until frothy.
- Increase speed to high. Gradually add 6 tbsps sugar, one spoonful at a time until stiff.
- Measure 3-½ oz marshmallow fluff and combine with chocolate chips/vanilla/nuts. Using a food scale will make measuring a lot more accurate & easy.
Step 3 - Syrup
- This step requires timing. You'll be moving quickly and non-stop so be sure to have everything pre-measured and ready in place. It's not essential, but I highly recommend using a candy thermometer in order for your fudge to set properly.
- Combine 3 tablespoon cornstarch and 6 oz oat milk in a 4 qt or larger saucepan (deeper is better). Attach candy thermometer to pan if you have one.
- Add 2-¼ cup sugar and ¼ teaspoon salt to saucepan and place over high heat, stirring continuously without stopping.
- Continue stirring (approx. 7 minutes) until syrup reaches a rolling boil at 234° F/122° C on candy thermometer. Remove from heat right away (be careful not to let syrup boil over - it can happen very quickly).
- Immediately pour syrup over chocolate mixture. Stir until fully melted and combined.
- Pour fudge into prepared/lined baking dish or pan. Cover with foil and refrigerate for at least 8 hours or overnight.
- When firm, use a sharp pointed knife and cut into squares. Store fudge refrigerated in an airtight container for up to 5 days.
Notes
- Chopped walnuts, pecans, hazelnuts, almonds or peanuts
- Mini vegan marshmallows (add with nuts for Rocky Road fudge!)
- Crushed peppermint candies
- Orange zest
- Flaked coconut
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
jenifer Christensen says
This is such a weird recipe to me but it works. I used Coconut milk for my milk of choice and my non vegan friends keep asking me to make more. It's DELICIOUS.
Austin says
It tastes good, but it never set up. It's too soft to even cut into slices. I used soy milk instead of oat milk, but other than that I followed the recipe to a T.
Connie Edwards McGaughy says
Hi Austin, I don't think using soy milk would cause the fudge to stay soft. The one time it happened to me, it was because I didn't let the syrup heat to exactly 234℉, the temperature required for candy to form into a soft ball (like fudge). Lower than that and it will not set. Allowing the fudge to refrigerate for about 8 hours will also help the fudge to set.
Suzanne Gannon says
I made this and it tasted as I would expect something with so much chocolate and sugar in it to taste, which was nice and fudgy. I was wondering at the time of making it and now that it's finished what was the point of fluffing the aquafaba foam? The foam deflated as soon as the hot syrup was added and I can't detect what it actually added to the recipe. Did I do it wrong and the aquafaba was supposed to be an integral part that I inadvertently killed off?
Connie Edwards McGaughy says
Hi Suzanne, When we veganized my mother-in-law's original recipe (which included marshmallow fluff) we wanted to make sure we duplicated it as closely as possible, which resulted in a fabulous fudge that is as scrumptious as hers. The aquafaba needs to be beaten long enough turn into a light billowy fluff (like the image in the recipe post). It shouldn't be foamy or have noticeable bubbles. The fluff will become thinner once the hot syrup is stirred into it and the chocolate, adding a creamy, marshmallowy texture and flavor. I hope I helped answer your questions.
S.W. says
Any idea if it works with sugar substitutes? I have one vegan and one who doesn’t eat sugar!
Connie Edwards McGaughy says
Gosh, I haven't ever tried making this fudge without sugar since the recipe requires making a sugar-based candy syrup.
Julie says
How many ounces does the fluff recipe yield? Thank you!
Connie Edwards McGaughy says
Hi Julie, the recipe yields at least 3.5 oz. of marshmallow fluff, but I don't know exactly how much more than that may be left over.
Brittany B Lehman says
Due to peanut and tree nut allergies I can't use the bean water. Is there something else I can use instead? I can't have dairy either for the same reasons as the peanuts and tree nuts. Please let me know if there is a substitute ingredient that I can use instead. Thanks for your time.
Connie Edwards McGaughy says
Hi Brittany! I've tried to find other ways to create marshmallow fluff without using aquafaba and haven't succeeded . . . yet. I've seen vegan marshmallow recipes using pea protein, but I assume that might be an allergy concern as well? In the meantime, I plan to work on another vegan fudge recipe without marshmallow fluff. I'll keep you posted if I come up with a good one!
Nicole Connolly says
Can this be frozen to eat at later date? Thanks!!
Connie Edwards McGaughy says
Hi Nicole! I have refrigerated it up to a week (it gets firmer and a bit drier but still yummy). I haven’t tried freezing it though. Love to hear if you give it a try!
Connie Edwards McGaughy says
We love to improve traditional favorite family recipes using all vegan ingredients and this old fashioned homemade vegan fudge recipe is a sweet success! Melt-in-your-mouth smooth & creamy with lusciously rich chocolate. Enjoy a bite of pure bliss! ❤️