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    Home » Desserts

    Super Easy Dairy-Free Fudge

    Published: Apr 17, 2018 Updated: Nov 7, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Dairy Free Fudge

    Rich, mega-chocolatey dairy-free fudge. This stovetop fudge is super quick, no special equipment and just 5-ingredients. Perfect every time.

    Dairy free fudge stacked up on parchment paper.

    You didn’t think I had another fudge recipe in me did you?

    Since I’ve already made (at least) seven different types of fudge for this blog, you might’ve started to think I’m running out of steam on that one. But no, that would only be the case if I loved fudge a lot less than I do, and since I adore fudge, basically, I’m just getting started. 

    So here we have another delicious dairy-free fudge recipe!

    This one doesn’t use vegan condensed milk like some of my other fudge recipes, but it’s a perfect recipe for super easy stovetop dairy-free fudge.

    As fudge goes, this is a really easy recipe for stovetop dairy free fudge, but results in a deliciously melt-in-the-mouth taste and texture.

    It’s not snappy when you bite into it, like the more ‘tablet’ style fudges, it’s soft and smooth, but has a perfect fudge texture.

    I struggled a bit to get this recipe right, it was tested quite a few times, and the results were all very enjoyably edible, but it wasn’t quite right, so I’ve included all the needed tips so that you can get it right first time.

    Overhead shot of dairy-free fudge squares stacked up on top of each other.

    How To Make Dairy Free Fudge

    This is actually a very easy fudge recipe, you make it on the stovetop but it’s quick, a mere 7-minutes of stirring boiling sugar and soy milk is required, and after that you add vegan butter, vanilla extract and vegan chocolate and stir it in vigorously (so that it all melts into that boiling sugar) and there’s your fudge!

    Pour it into a parchment lined loaf pan and smooth it down.

    Dairy free fudge mix in a parchment lined loaf pan.

    Let it set in the fridge.

    Set fudge in a parchment lined loaf pan.

    And then cut it into squares.

    Fudge cut into squares, on parchment paper.

    And your fudge is ready to serve!

    Close up shot of squares of dairy free fudge on parchment paper.

    Chef’s Tips

    Set a timer. You don’t need a candy thermometer or any special equipment for this recipe. But you do need to set a timer, because when I say 7-minutes of boiling the sugar, I mean exactly 7-minutes.

    Use a heavy bottomed pot. A heavy bottomed pot is always a good idea when making fudge, you want your sugar to have a chance to boil for the right amount of time without burning.

    Softened vegan butter. The trick to getting this recipe perfect (other than timing the sugar) is to use softened (not melted) vegan butter. If your butter is too hard, it doesn’t mix in fast enough and your fudge ends up crumbly. You need everything to mix in super quickly at the crucial moment when the boiling sugar mix comes off the heat.

    Move quickly. You have to move quickly once you add your chocolate and softened vegan butter (and let’s not forget the vanilla) because once it’s melted in it starts to set almost right away.

    If you look at the pic above of the mix in the loaf pan, it had just gone in and you can see how it is already practically set on the sides.

    Break up the chocolate or use chocolate chips. You can use either vegan chocolate chips or slabs of vegan chocolate broken into pieces, but you must break it up into pieces (the blocks it naturally breaks into is fine, it doesn’t have to be smaller than that) so that it also melts in really fast.

    Use high quality vegan chocolate or chocolate chips. It needs to be something that you know melts down well.

    Squares of fudge stacked up on top of each other.

    Storing and Freezing

    Keep it stored in the fridge where it will stay good for a week or even two!

    You can also freeze it for up to 3 months. It even tastes amazing right out of the freezer.

    Fudge squares stacked up on top of each other.

    More Vegan Fudge

    1. Vegan Peanut Butter Fudge
    2. Vegan Chocolate Peanut Butter Fudge
    3. 3-Ingredient Vegan Fudge
    4. Vegan Chocolate Fudge
    5. Vegan Fudge
    6. Vegan Peppermint Fudge
    Fudge squares stacked up in a stack of 3.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Dairy free fudge stacked up on parchment paper.

    Super Easy Dairy-Free Fudge

    Rich, mega-chocolatey dairy-free fudge. This stovetop fudge is super quick, no special equipment and just 5-ingredients. Perfect every time.
    4.73 from 51 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 28 squares
    Calories: 79kcal
    Author: Alison Andrews

    Ingredients

    • ½ cup Soy Milk (120ml)
    • 1 ¼ cup White Granulated Sugar (250g)
    • ¼ cup Vegan Butter (57g) Softened
    • 6 ounces Vegan Chocolate or Chocolate Chips (170g)
    • 1 teaspoon Vanilla Extract
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    Instructions

    • Line a 9×5 loaf pan with parchment paper and set aside.
    • Prepare your vegan butter and vegan chocolate and have your vanilla extract on a teaspoon ready to go in. Everything must be prepared before you start as it will all happen very quickly.
    • Add the soy milk and sugar to a heavy bottomed pot or saucepan and heat on medium high heat, stirring continuously until boiling. Set a timer and once boiling let it boil, while stirring constantly, for exactly 7-minutes.
    • Remove from heat and add the vegan butter, chocolate and vanilla and stir in vigorously. Working quickly as it will start setting very fast, transfer to the parchment lined loaf pan and smooth down with the back of a spoon.
    • Place into the refrigerator to set.
    • Once set, lift out the entire block of fudge by lifting out the parchment paper, cut into squares and enjoy.

    Notes

    1. Ingredient substitutions. Fudge can be a tricky beast, even though this recipe is easy, working with boiling sugar is always a bit of a thing. I would recommend not substituting ingredients here as these are the ones that have been tested and I have not tried this recipe with variations of these ingredients.
    2. Softened vegan butter. It’s crucial that your vegan butter is softened (not melted). If your butter is too hard, it doesn’t mix in fast enough and your fudge ends up crumbly. You need everything to mix in super quickly at the crucial moment when the boiling sugar mix comes off the heat.
    3. Break up the chocolate or use chocolate chips. You can use either vegan chocolate chips or slabs of vegan chocolate broken into pieces, but you must break it up into pieces (the blocks it naturally breaks into is fine, it doesn’t have to be smaller than that) so that it also melts in really fast.
    4. Use high quality dairy-free chocolate or chocolate chips. Use a dairy-free chocolate brand that you know melts down well.
    5. Set a timer. You don’t need a candy thermometer or any special equipment for this recipe. But you do need to set a timer, because when I say 7-minutes of boiling the sugar and soy milk, I mean it is exactly 7-minutes.
    6. Use a heavy bottomed pot. A heavy bottomed pot or saucepan is always a good idea when making fudge, you want your sugar to have a chance to boil for the right amount of time without burning.
    7. Move quickly. You have to move quickly once you add your chocolate and softened vegan butter (and let’s not forget the vanilla) because once it’s melted in the fudge starts to set almost right away.
    8. Storing and freezing: Keep it stored in the fridge where it will stay good for a week or even two! You can also freeze it for up to 3 months. It even tastes amazing right out of the freezer.

    Nutrition

    Serving: 1Square | Calories: 79kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 15mg | Potassium: 7mg | Fiber: 1g | Sugar: 12g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Laura Hanify says

      December 27, 2022 at 3:54 am

      This is the easiest and best tasting fudge, ever! It is now my go-to for holidays and gift giving every year ❤️5 stars

      Reply
      • Alison Andrews says

        December 29, 2022 at 9:38 am

        Yay! Thanks so much Laura!

        Reply
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