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.
Kirsten says
My go-to fudge recipe! Thanks for posting 🙂
Alison Andrews says
Awesome! Thanks Kirsten!
Tiana Rivera says
I made this with unsweetened flax milk, cut the sugar by 1/4 cup, and used enjoy life chocolate chips. It turned out perfectly even at high altitude. This is my new go to recipe for fudge!
Alison Andrews says
Awesome! Thanks Tiana!
Marta says
Can I make this with almond milk???
Alison Andrews says
I haven’t tried it with almond milk. I would guess that you could but fudge can also be tricky.
Jennifer says
I made it today using almond milk. The texture of the fudge wasn’t smooth as with full dairy ingredients, but the taste is exactly how I remember my grandmother’s chocolate fudge. Thank you for the recipe Alison!!
Alison Andrews says
Wonderful! Thanks Jennifer!
tara Bradley says
haven’t made it yet. what type of vegan butter works for you? Is that an unsalted butter?
Alison Andrews says
I usually use regular salted, but either/or should be fine. I have also used various brands. If you’re in the US Earth Balance should be good.
Anne French says
Hi
Do you know what temperature it should boil to? I live at 6500 ft so have a different boiling point than sea level. Thanks!
Alison Andrews says
Hi Anne, no I don’t, since I haven’t used a candy thermometer in this recipe.
Jenn says
Hello! How many cups of chocolate chips?
Thanks!
Alison Andrews says
Just a little under 1 cup, so a scant 1 cup. 🙂
Kelly says
Can you use brown sugar instead of white? I’m looking for a gritty texture.
Alison Andrews says
I think it would be fine, but I don’t think it would affect the texture.
Fudgefan says
Hey, you have fantastic fudge recipes. I want to make some fudge, put it in cute air-tight jars and post it to loved ones for Christmas. Does the fudge keep that way for couple of weeks or does it have to be kept in a fridge? (your peanut butter fudge recipe mentioned keeping in the fridge). Thanks for your help!
Alison Andrews says
Yes it will work well for this purpose, this one does not need to store in the fridge.
Zenaida says
Hello! I’m thinking of trying this recipe really soon, do you know if it will still turn out if I decide to cut the amount of sugar? Thanks so much for creating this amazing recipe.
Alison Andrews says
Hi Zenaida, I don’t know what would happen if you cut the sugar, but it could throw out the whole recipe so it is likely quite risky to do that.
Miranda says
Hi Alison! Have you ever had an issue with this not setting when making a big batch? I’ve made a single batch in the past and it came out beautifully . Tried a quadruple batch tonight because I was going to give them out as gifts and it wouldn’t set.. thanks!
Alison Andrews says
Hi Miranda, oh no sorry to hear it didn’t set well! Did you use a different kind of chocolate by any chance? I haven’t tried increasing the batch size for this but I’m not really sure why that would cause an issue.
Julia Benson says
Hi, can I ask how long this keeps for once made please?
Alison Andrews says
Up to 2 weeks in the fridge. Much longer in the freezer if you want to freeze some.
Emma says
This recipe was super easy and worked! I did find it too sweet for my taste even though I used 100% cocoa vegan chocolate which is quite bitter on its own. It is lovely though.
Alison Andrews says
So glad it worked well, thanks for sharing Emma!
Susan says
Can I use vegan white chocolate chips?
Alison Andrews says
I think so yes!
Susan says
Tried this for the first time today and turned out brilliantly, set really quickly and tastes fantastic. I used coconut milk and caster sugar as that is what I had. Will definitely be doing this again.
Alison Andrews says
Wonderful! Thanks Susan!
Marshall says
I just made this recipe for the first time and it turned out absolutely wonderful! I used oat milk in place of soy just because I prefer oat milk and that’s what I had. I tried a fudge recipe on a different website a few days ago and it didn’t turn out properly because I didn’t have a candy thermometer, which the recipe needed. This recipe completely took care of that problem and tastes delicious! I will definitely be trying some other recipes on this site and I highly recommend this delicious recipe!
Alison Andrews says
Wonderful! So pleased to hear that Marshall. Thanks for sharing!
Amy says
Unfortunately this did not work for me, and I followed the recipe to the letter. As soon as I added the chocolate, butter and vanilla to the milk and sugar, it started to crystallise and solidify, I wasn’t able to pour it into the tin – it was more like a crumb. Any idea what went wrong? As I said, I did follow the instructions exactly and made no alterations to the ingredients. ????
Alison Andrews says
Hi Amy, so sorry to hear it didn’t work out well for you. Did it seem like it was just setting too fast?
mehru says
simple, quick and easy….
thank you …
my sugar didn’t melt fully. Should i use castor sugar next time?
Alison Andrews says
Hi there, a heavy bottomed pot should prevent this happening. Caster sugar would probably be fine to use as well.