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.
Does anyone have a recommendation of what type of vegan chocolate to use? Thanks! Suzanne
Thanks! Reminds me of what my grandma would’ve loved. Very smooth. How do I get the texture to be more firm? Do I need to cook it more?
Thanks!
Hi J, it usually means it needed to boil a bit longer. It must be a full boil and then boil for 7 minutes. Also make sure you’re using a high quality vegan chocolate. 🙂
hi, how long should it take to set? thanks!
It should be quick! It should start happening almost right away and then it may take an extra hour or so in the fridge to set really firm.
Thank you for this recipe! It was easy to make and turned-out great. Everyone loves it and I won’t have trouble digesting it! -Marianne
Awesome, thanks so much Marianne!
Used oat milk and becel. It worked amazingly and tasted great! Thanks Alison!
So glad to hear Sue, thank you! 🙂
This fudge is delicious. So glad I found the recipe. Thank you!
Thanks Lyn, so happy to hear you enjoyed it!
I would like to try this recipe for upcoming Chrismas gifts but I’m not sure what you mean by vegan butter. Would something like Becel Vegan margarine be acceptable?
Yes Becel margarine is perfect!
I use crystal vegan margarine for everything, tastes great and works beautifully
Great recipe!
I measured the temperature when I made this, and found you want it at the soft ball stage, so between 235-240°F or 112-116°C. I went to 238°F and it came out perfectly.
Although this recipe works using the instructions given, if you change the quantity you make, use the wrong heat, or change the pan, you can easily wind up under or over cooking the syrup. There’s just too many variables. I recommend using a thermometer, particularly if you’re making a different sized batch than specified here.
Thank you, Ezra! Cooked mine to 235F and it turned out perfectly!
Sooo good as is, but I made it today with vanilla flavored soy milk and added 1/4 tsp peppermint extract in addition to the vanilla and it’s even more delicious!!
Awesome! Thanks Kim!
Hi. My daughter has allergies to histamine so no nuts, chocolate etc. Do you have a vanilla lactose free recipe?
Hi Molly, the only one that would be suitable is this vegan fudge, it’s also a stovetop fudge but it’s a bit more difficult than this one. Nonetheless very worth it and super delicious when you get it right!
I have made this now 4 times since discovering it around the holidays. This is the only vegan recipe I have tried that ever set. It is wonderful, thank you!
That’s awesome Jess! Thanks so much for the great review.
I followed the ingredients apart from using rice milk instead of soy milk..when it set its like hard toffee..any suggestions? I may have cooked it for 20 seconds over 7 minutes whilst I unlocked my phone, set timer etc…could this be the problem??
Hi Jody, sorry to hear the texture wasn’t right. I don’t think a little too long on the heat would matter in that respect, it is more likely to be the brand of chocolate. Some brands don’t melt down and then reset very well. I think that is more likely the reason.
This is such a great fudge recipe! One of the only ones that I have found that actually turns out great.
I have made many a disappointing vegan fudges, so this recipe is definitely a keeper!
So glad it was a success! Thanks Abigail!
This came out perfectly, my first time ever making fudge. I used a mix of 100% cocoa chocolate and some dark chilli chocolate. Will definitely use this recipe again !
I tried making this but it didn’t set at all. Any ideas where I went wrong? I would love to master this recipe!
Hi Stephanie, I’m really not sure! I would maybe try it with a different brand of chocolate/chocolate chips.