Rich, mega-chocolatey dairy-free fudge. This stovetop fudge is super quick, no special equipment and just 5-ingredients. Perfect every time.
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.
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.
Let it set in the fridge.
And then cut it into squares.
And your fudge is ready to serve!
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.
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.
More Vegan Fudge
- Vegan Peanut Butter Fudge
- Vegan Chocolate Peanut Butter Fudge
- 3-Ingredient Vegan Fudge
- Vegan Chocolate Fudge
- Vegan Fudge
- Vegan Peppermint Fudge
Did you make this recipe? Be sure to leave a comment and rating below!
Super Easy Dairy-Free Fudge
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
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
- 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.
- 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.
- 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 dairy-free chocolate or chocolate chips. Use a dairy-free chocolate brand that you know melts down well.
- 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.
- 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.
- 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.
- 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.
Elizabeth Mearman says
This fudge is delicious!! My non-vegan, very much love butter eating dad, loves this fudge! I would say that heating up too quickly can cause a crumbly texture instead of a velvety fudgie texture. I’ve used cashew milk every time and it’s been delicious. I’ve also added mini marshmallows and graham cracker crumbles for a Smore‘s like fudge… That’s delicious!
Alison Andrews says
Wonderful to hear that! Thanks so much for sharing your tips and the awesome review! xo
Susanne says
First go at fudge, so stuck to the recipe and it turned out perfect! Thank you ?
Alison Andrews says
Wonderful to hear that! Thanks so much Susanne! 🙂
Holly says
Looks fab but I can’t eat chocolate.
Could I sub out the chocolate for peanut butter? If so, what sort of quantity should I be looking at?
Alison Andrews says
Hi Holly, I don’t think that will work, as it would be unlikely to set. We do have other fudge recipes that don’t use chocolate, like this peanut butter fudge, maybe that would work better for you. All the best!
Avia Menahem says
Hey! So its in the fridge now and it looks good! I have questions,
1. Can I make shapes with it? (My english is not that good so I hope you will understand me) like making a ball or ‘the Sorting Hat’?
2. Can I switch the dark chocolate to dairy free white chocolate? My sis don’t like the dark chocolate.
Thanks alot!!
Alison Andrews says
Hi Avia, I think you can make shapes, it gets very firm so you should be able to cut out shapes from the fudge once it’s hardened up, instead of cutting it into squares. I think dairy-free white chocolate should work fine! All the best!
Toni says
I have no idea what I did wrong for this but the moment I added the butter and chocolate it turned into a crumb like texture?! It tastes nice but it’s not fudge!
I used vanilla soy milk, so omitted the vanilla extract. The chocolate I used was dark chocolate orange. Not sure if this would have made a difference?
Thanks
Bailey says
Just made this! Its delicious! I substituted vanilla extract for peppermint extract, as it’s Christmas Eve Eve, and it turned out great! I also realized too late that I accidentally used just 5 oz of bakers chocolate instead of 5.5 but whatever. I melted the chocolate and vegan butter first, so it would mix in quickly, and it worked like a charm. Cheers!
Alison Andrews says
So good to hear it was a success! And I love the idea of adding peppermint extract to this too. Thanks so much for the awesome review. 🙂
Heather says
Do you use semi sweet chocolate chips, dairy free of course?
Alison Andrews says
Hi Heather, I have mostly used regular vegan chocolate for this recipe and not chocolate chips. I have used different kinds of chocolate but I like using a high quality 70% or so vegan chocolate that is really nice tasting. Then I just break it up into pieces for this. If you want to use chocolate chips then yes semi sweet should be totally fine! 🙂
sylvia says
looking forward to trying this recipe. I can’t wait to make some of your cookies for Christmas too!
Can you give me the boiling temperature of the sugar mixture?
Thank you for this recipe.
Sylvia
Alison Andrews says
Hi Sylvia, I don’t know the boiling temperature for this as it is one that I have made without a candy thermometer. I do have another vegan chocolate fudge recipe that uses a candy thermometer and another one that is made in the microwave if you want to try those instead.
Kelly says
Help! I’ve made this twice and both times it’s runny what am I doing wrong? I used all exact measures and boiled for 7 mins.
Alison Andrews says
Hi Kelly, did you use any variations of the ingredients? As other commenters have mentioned almond milk does not seem to work with this. I would recommend using the exact ingredients and no variations. And then fudge can be tricky, when you get the hang of it, it’s easy but it definitely can be tricky, at least the ones that don’t work out usually still taste good! 🙂
Danielle O. says
Rice milk didn’t work as well. Pretty much just burned. ? Will try with hemp milk next time.
Marina says
Should I still boil it for seven minutes if making a double batch?
Alison Andrews says
You would still boil for 7 minutes even if making a double batch.
Karly says
Tried this today. I wished you had put to stir it continuously while boiling as well. I messed up the recipe as it said to stir continuously ‘until’ boiling. I’m sure it will still taste nice if i freeze it but I wasn’t able to achieve the fudgy texture 🙁
Will definitely try again though!
Alison Andrews says
Hi Karly, I talked about stirring it while boiling in the body of the post, but didn’t mention it again in the recipe card. I always include info in the post itself and the post always contains supplementary tips and info to getting the recipe right. But it was definitely an oversight to not say to keep stirring in the recipe card. Thanks for pointing that out and I have updated the recipe. I hope the fudge will still be very tasty, if not exactly what it was supposed to be.
Ciska says
Hi, this looks amazing. Should I still boil it the full 7 min if I only make a third of the recipe? Just want to make sure before I start. I only have enough choc in the house to make a third of the recipe 🙂 Thanks!
Alison Andrews says
Hi Ciska, you would still need to boil it for the full length of time. 🙂
Chandler says
Made this recipe for the first time today & it turned out perfectly! I actually used unsweetened vanilla almondmilk instead of soy milk because that’s all I had. It tasted really good to me.
Alison Andrews says
Great! So glad it turned out well! Thanks for posting! 🙂
Paul says
I’m super struggling with this recipe. I used almond milk, as the person above did, but somehow it’s always soooooo wet. Whats going wrong?
Alison Andrews says
Hi Paul, not setting would be a result of the sugar not boiling for long enough, it has to come to a boil and then boil for the full 7 minutes. The only time I have had it not set up was when it didn’t boil for long enough. If you are definitely doing that then I’m not sure what else it could be.
Anna Andrews says
Superb!
Angela Ponzini says
I used So Delicious Coconut milk. It came out perfect. Yum!
Alison Andrews says
Awesome! Thanks so much for sharing Angela! 🙂