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!
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)
*Not familiar with aquafaba? It's amazing! Learn more here.
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.
❤️ Instructions
See the printable recipe card below for complete 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.
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 essential, but having a candy thermometer is very handy.
Combine cornstarch and oat milk in a 4 quart or larger saucepan (deeper is better). Attach candy thermometer to pan if you have one.
Add sugar and salt to saucepan and place over high heat, stirring continuously without stopping.
Continue stirring (about 7 minutes) until syrup reaches a rolling boil or 234° F/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 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.
❤️ 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
- 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
If you love this recipe, you might like to experience these sweet treats!
- Velma's Vegan Devil's Food
- Vegan Old Fashioned Applesauce Cake
- Best Vegan Chocolate Chip Cookies
- Easy Vegan Chocolate Dream Pie
- Best Homemade Vegan Pumpkin Pie
very vegan ❤️ very good
⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below. Sharing your experience helps others decide if they should give it 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 (optional but very helpful)
- 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 having a candy thermometer is very handy.
- 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 or 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
Suzanne Gannon
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
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.
Any idea if it works with sugar substitutes? I have one vegan and one who doesn’t eat sugar!
Connie Edwards McGaughy
Gosh, I haven't ever tried making this fudge without sugar since the recipe requires making a sugar-based candy syrup.
Julie
How many ounces does the fluff recipe yield? Thank you!
Connie Edwards McGaughy
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
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
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
Can this be frozen to eat at later date? Thanks!!
Connie Edwards McGaughy
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
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! ❤️