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. 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.
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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.
Here’s what you’ll need:
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
Ingredients
- Vegan chocolate chips or squares
- Oat milk (or plant based milk of your choice)
- Sugar
- 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.
🥕See complete recipe below for details
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 using stars in the comment section below the recipe. It helps other readers find it online & decide if they want to give it a try too!. Thanks a bunch!🥕
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 tablespoons 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
⭐️⭐️⭐️⭐️⭐️ 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!🥕
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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! ❤️
Can this be frozen to eat at later date? Thanks!!
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!