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.
Jessica McLaws says
I made this with unsweetened almond milk and followed the directions exactly and had no problems. The consistency and texture are great, but the flavor wasn’t quite what I was hoping for. I used semi sweet chocolate chips and will use a different kind of chocolate next time to try and get a richer flavor. Would definitely make again.
Gill says
This turned out lovely and kept my vegan daughter happy! It will not last more than a couple of days I’m sure.
Elizabeth says
Can I use coconut oil in place of the butter?
Alison Andrews says
Hmmm, I’m not sure! I haven’t tried it with coconut oil but it might work! 🙂
Holly says
Delicious fudge. Gifted a batch to a family of three and was gone within two days. Will be making more tonight for Christmas gifts.
The only thing I’ll do differently is bring my margarine to room temperature so it melts faster during the final mix. I’m assuming this is what the recipe means by softened.
Alison Andrews says
Hi Holly, yes definitely, this is what I mean. It mixes in too slowly if it’s not softened and can cause your fudge to be crumbly. So glad you enjoyed it and thanks for the awesome rating! 🙂
Alex says
Any thoughts/comments/suggestions on using 100% pure maple syrup instead of dissolved sugar?
Alison Andrews says
Hi Alex, that won’t work in this recipe at all, but we do have other fudge recipes that don’t require dissolving sugar, like our vegan chocolate peanut butter fudge or our vegan peppermint fudge. 🙂
Lou says
This recipe is quick and love that is so few ingredients. However mines had turned out grainy texture like the sugar has crystallised. It tastes nice just not a great texture. Feels like the sugar hasn’t dissolved. Do you think my heat was up too high initially? If anyone had advice it would be appreciated as love the taste lol
Alison Andrews says
Hi Lou! Sorry to hear it wasn’t a complete success. My top tip would be to use a heavy bottomed pot if you didn’t already. This seems to work best when working with sugar to have a thick and heavy bottomed pot. All the best! 🙂
Niamh Nestor says
Hi Alison
Could I use oat milk?
Alison Andrews says
Hi, I’m not sure! I haven’t tried it with oat milk so I can’t be entirely sure. If it’s a homemade oat milk I’d think not, because that tends to not heat well at all, but if it’s a store-bought brand that you know heats well then it might be fine.
Angela says
I used oat milk and it was delicious! So far my favorite vegan fudge. I also added marshmallows and subbed half peppermint half vanilla extract.
Alison Andrews says
So glad you enjoyed it! Thanks for sharing Angela. 🙂
Mary O’Brien says
How much in cups is 5 1/2 ounces? Or is that weight?
Alison Andrews says
Hi Mary, yes that is the weight, but in cups it’s about a level cup of chopped chocolate or a scant cup of chocolate chips (just a bit less than a full cup).
stacie says
I just got hot chocolate, pretty much. Probably added too much milk. I used rice milk, maybe that was the issue?
Alison Andrews says
Hi Stacie! So sorry to hear that! I don’t know if rice milk would have been the issue, it is thinner than soy milk and wasn’t tested with this recipe but I am still not sure if that would have been the issue, though using too much could certainly cause the difficulty in setting. Sorry it didn’t work out!
Bernie says
Hi Alison 🙂
Please could you let me know what the ingredients are in your vegan butter?
The only non-dairy butter I can find in the UK is like margarine and I do not know if this will be ok?
Thank you.
Bernie
Alison Andrews says
Hi Bernie, dairy-free margarine is the same thing. Waitrose has a range of dairy free spreads and some are listed as good for baking, as long as it states it is good for baking, then it will work perfectly in this recipe. All the best! 🙂
Jane Bretole says
Is this recipe gluten free?
Alison Andrews says
Hi Jane, yes it is. 🙂
Lucy Yates says
Hi Alison,
I followed the recipe and used the ingredients you said. I boiled it for 7 mins but as soon as I added the butter and chocolate it went all crumbly and the chocolate just burnt 🙁 do you know what I might have done wrong?
Thank you,
Lucy
Alison Andrews says
Hi Lucy! Oh no I’m sorry to hear that. Was it off the heat when you added the vegan butter and chocolate?
Sarah says
The same thing happened to me. I took it off the heat, added the butter and chocolate and it just went crunchy. I timed it but wonder if I had the heat up too high? Going to try it again so it’s bubbling for 7 minutes but maybe not as high a heat ????X
David Anthony Price says
When you say boil for 7 minutes is this to get to the soft ball temperature
Alison Andrews says
Hi David, I haven’t used a candy thermometer on this recipe as it was supposed to be one that doesn’t require a thermometer, but I suspect not, because in other fudge recipes I’ve made where it’s imperative to get to soft ball stage it looks very different at soft ball stage and takes a lot longer to get there. 🙂
Jasmine-Jamelia says
Can you use something else instead of a loaf pan?
Alison Andrews says
Sure! It doesn’t make a huge amount, so that is why I kept it to a smaller surface area, being the bottom of a loaf pan, but another dish would be fine to use. The worst that could happen is it doesn’t go all the way to the sides, but that’s fine. 🙂
Kerrie McGlinchey says
First attempt at fudge and this was so easy and delicious!!! I think it tastes just like a Mars Bar which is great ????
Am planning on making a big batch to use as favours for our wedding in a couple of months. Thanks so much for sharing this recipe. Xx
Alison Andrews says
Fantastic! Thanks so much for the wonderful review Kerrie! 🙂