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.
Tracy Alison Von Elling says
I know you say not to substitute the ingredients. I’ve been looking for a vegan/sugar free fudge recipe for ages and this is perfect except for me needing sugar free too. Do you have any other recipes for fudge that are vegan and sugar free? Thank you! This looks delicious!
Alison Andrews says
Hi Tracy, you could try our almond butter fudge. It does have sugar as it uses maple syrup, but you could omit that and use a different sweetener that works for you. 🙂
Renee Clemente says
This was PERFECT!! I used almond milk and it turned out great. Next time I’ll add some nuts because that sounds really wonderful. ????
Alison Andrews says
Fantastic! Thanks for sharing Renee!
Meme says
Never ate fudge before, so I’m not sure how it’s should turn out. But it tastes great. If I wanted to make it crunchy, Is there a way to do it?
Alison Andrews says
So glad it tastes great! If you want a more snappy kind of fudge, then we have another recipe for chocolate fudge, it’s much more labor intensive, but it creates that wonderful snappy kind of fudge, I think you’ll see what I mean from the pics. 🙂
Kelly says
My second time making fudge and this was a big improvement! Really easy to make, was lovely soft fudge. Wasn’t sure what to expect but we liked it! Will be looking at firmer fudge recipes next!
Amanda says
This was my first attempt and it worked perfectly!
Alison Andrews says
Awesome! Thanks Amanda!
Toni says
Oh em gee! My husband and I just made this fudge. We put it in a loaf pan and then proceeded to lick the spoon and pan we cooked it in! Man oh man, is it good. It tastes and looks like the fudge my mom and I used to make when I was a child! Thanks for this recipe❤️
Alison Andrews says
So happy to hear that Toni! Thanks for the great review!
Emily Shelley says
Is the white sugar classed as granulated sugar or icing sugar? Thanks x
Alison Andrews says
It’s white granulated sugar.
Brenda says
Perfect! Just as good as any non-vegan fudge.
Alison Andrews says
Thanks Brenda!
Will says
Hi, could you omit the chocolate to have plain vanilla fudge, or use Nutella in place of the chocolate?
Thanks ????
Alison Andrews says
Hi Will, the chocolate is essential to this recipe as it is part of what makes it set. We do have other fudge recipes though!
Kristi Lyons says
I basically have no idea what I’m doing. I followed the directions exactly and it turned out so beautifully. Thank you so much! I used Becel Vegan margarine, and almond milk. I spilled my vanilla everywhere and had to quickly wing it. Still perfect.
Alison Andrews says
Fantastic! Thanks so much Kristi! 🙂
ADMBUTLER says
This recipe came out perfect! And it’s so EASY. She’s not wrong, though – get your stuff all lined up first, because you have to add it in super fast. And let the sugar-milk mixture come to a COMPLETE boil before starting the timer. Once I had mine poured into the tin, I added some sea salt on top. WARNING! Be careful when you’re stirring. I was a little too vigorous and splashed hot sugar on my arm. Ouch. The results were worth it, though! 🙂 Thank you for this delightful recipe!!
Alison Andrews says
Awesome! So glad it was a success! 🙂
eve says
the mix when the butter and sugar went in, became crumbly, then i just with a wooden spoon pressed the mix out in the bread tin, is it suppose to be crumbly?
Alison Andrews says
No, but that can happen if the vegan butter is too hard when you mix it in and doesn’t melt fast enough, we talk about this in the post.
Shannon Winder says
I made this last night. It was easy and delicious! I used store bought almond milk and it worked perfectly.
Alison Andrews says
Awesome! Thanks Shannon! 🙂
Katie says
Sooo easy and delicious. My non-vegan family all loved this and some told me it was better than the dairy fudge. A huge Christmas dessert success!
Alison Andrews says
Awesome! Thanks so much Katie! 🙂
Sara says
Is the sugar and soy milk suppose to turn dark brown and smoke for the last 3-4 minutes? I was afraid I’d burned it so I threw it out and didn’t finish the recipe.
Alison Andrews says
No definitely not. Sorry to hear that happened! If you try again definitely use a very heavy bottomed pot. If the pot is flimsy then it can burn more easily.
Kelley says
Well, darn.
Tastes great- with a spoon ????
I think I started the timer too soon. I didn’t wait for a ROLLING boil, started timer as soon as it started lightly boiling. (was worried about over boiling since time of 7 minutes was specified as important.)
Do you think had I started boiling at rolling boil it would have set up?
Will try again!
Gonna use this soft set as an ice cream topper!
🙂
Alison Andrews says
Hi Kelley, it’s possible it was a bit underdone and the timer might have started a bit too early. Ice cream topping sounds like a good plan though. 🙂