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    Home » Desserts

    3 Ingredient Vegan Fudge

    Published: Dec 12, 2019 Updated: Jun 28, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    3-Ingredient Vegan Fudge

    Super easy 3-ingredient vegan fudge. Rich and wonderfully textured and ready in 5 minutes. Made with homemade vegan condensed milk. 

    Vegan fudge in a stack.

    This delicious vegan fudge is just 3-ingredients and takes 5-minutes to make.

    Well, let me be more clear.

    It uses vegan condensed milk as one of the ingredients, so unless you buy that off the shelf you’ll have to make that first. I have a super easy recipe for it and it is exactly what I used for this fudge. It’s not only easy, it’s super quick and made up in the blender. So it doesn’t add much time to this at all.

    So once you have your condensed milk ready, then putting this fudge together is a 5-minute job.

    And the result is quite unexpected. It’s quite different from all the other fudge I’ve made. It’s not snappy like some of the fudges that have that crystallized sugar (looking at you vegan fudge). This fudge is chewy! But in the best way.

    It actually reminded us of one of the quality street chocolates we used to eat. I don’t know which one, but it has the sort of taste and texture of something you would find in a box of chocolates.

    Basically – it’s just very very good

    Vegan fudge stacked up.

    How To Make 3 Ingredient Vegan Fudge

    • So once you’ve got your homemade vegan condensed milk made or your store-bought option ready to go, then spray an 8×8 square dish with non-stick spray and then line it with parchment paper so that there is overhang on either side. 
    • Then add your vegan condensed milk to a microwave safe bowl and then add in some chocolate chips or chopped vegan chocolate. 
    • Microwave in 30-second intervals bringing it out to stir every 30-seconds until it’s all melted together. Add in some vanilla extract and stir in. 
    • Pour out into your prepared 8×8 dish and smooth down. The mix may be very thick and won’t necessarily reach the edges (or it might, I’ve had it go both ways), but if it doesn’t just smooth it down as best you can. 
    • Place into the freezer to set. Once it has set, lift out the whole block of fudge using the parchment paper overhang and cut it into squares. 

    Step by step process photo collage of making 3-ingredient vegan fudge.

    Homemade Vegan Condensed Milk

    The best results for this fudge come from using our homemade vegan condensed milk recipe. This recipe is made with either soy milk powder or rice milk powder, sugar, hot water, coconut oil and salt and then you blend it. It’s too easy!

    We tested this fudge with homemade condensed milks made with soy milk powder and with rice milk powder and didn’t notice any significant difference in the outcome. So you can use either of those options. 

    You can definitely also use a store-bought brand of vegan condensed milk and we tested this recipe with vegan condensed coconut milk and it worked just fine, but I didn’t think it was quite AS good as the version with the homemade condensed milk. But that’s entirely up to you as to what works out easiest. 

    3-Ingredient vegan fudge on parchment paper.

    Storing and Freezing 

    It keeps perfectly in the fridge for a week or more – sorry, it hasn’t lasted longer than a week for us so I haven’t checked beyond that, but I reckon it could easily last longer too, sugar is a great preserver.

    You can also just leave it in the freezer and then it will last for ages. It is perfect edible straight out of the freezer and doesn’t need to thaw first. So if you want it to last a while then just store it in the freezer and serve it straight from there. 

    Vegan fudge on parchment paper.

    More Delicious Vegan Desserts!

    1. Vegan Toffee
    2. Vegan Peppermint Bark
    3. Vegan Peanut Brittle
    4. Vegan Peppermint Fudge
    5. Vegan Chocolate Peanut Butter Fudge
    6. Vegan Peanut Butter Fudge

    Vegan fudge stacked up on parchment paper.  

    Vegan fudge squares in a stack.

    3 Ingredient Vegan Fudge

    Super easy 3-ingredient vegan fudge. Rich and wonderfully textured and ready in 5 minutes. Made with homemade vegan condensed milk.
    4.5 from 4 votes
    Print Pin Rate
    Course: Dessert, Gluten-Free
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 25
    Calories: 151kcal
    Author: Alison Andrews

    Ingredients

    • 1 and ½ cups Vegan Condensed Milk (360ml) Store-bought or homemade
    • 2 and ¼ cups Vegan Chocolate Chips or Chopped Chocolate (400g)
    • 1 tsp Vanilla Extract
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    Instructions

    • Spray an 8x8 square dish with non-stick spray and then line it with parchment paper so that there is overhang on either side. Set aside.
    • Add the condensed milk to a microwave safe bowl and then add in the chocolate chips or chopped chocolate.
    • Place into the microwave and heat in 30-second intervals bringing out to stir every 30-seconds until melted and smooth.
    • Add in the vanilla extract and stir in.
    • Pour out into your prepared 8x8 square dish. The fudge mixture might be quite thick and won't spread out to the corners of the dish, this isn't an issue, just smooth it down on top with the bottom of a spoon so that it is as even as possible.
    • Place into the freezer to set.
    • When it has set, lift out the whole block of fudge by lifting the parchment paper and cut it into squares.
    • Keep stored in the fridge OR freezer and enjoy.

    Notes

    1. If you'd like to make your own homemade vegan condensed milk recipe to use in this recipe, then you can just use the full batch. I have tested this fudge with both a rice milk powder based homemade condensed milk and a soy milk powder based homemade condensed milk. Both versions were amazing and I didn't notice any difference in taste or texture. 
    2. I have also tested this recipe with a store-bought vegan condensed coconut milk and it also works perfectly, so either/or is fine to use. 
    3. I generally prefer using chopped chocolate rather than chocolate chips for this recipe as it can be better tasting, but you can use either/or. If you're using chopped vegan chocolate, then use any good tasting vegan chocolate that you can chop up.

    Nutrition

    Serving: 1Square | Calories: 151kcal | Carbohydrates: 14.5g | Protein: 1.5g | Fat: 9.3g | Saturated Fat: 5.6g | Sodium: 64mg | Fiber: 0.6g | Sugar: 9.7g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. KT says

      April 15, 2021 at 12:32 am

      Can I leave it in the fridge to set instead of the freezer?

      Reply
      • Alison Andrews says

        April 15, 2021 at 9:55 am

        Yes you can! 🙂

        Reply
    2. Pat says

      July 12, 2020 at 7:08 pm

      Hi made this recipe to the letter and for some reason it will not set even in the freezer it’s still soft and sticky and wont harden at all
      Pat3 stars

      Reply
      • Alison Andrews says

        July 13, 2020 at 10:24 am

        Hi Pat, sorry to hear it didn’t work out. What condensed milk did you use and what kind of chocolate?

        Reply
    3. pym says

      December 19, 2019 at 4:47 pm

      I’m retired so I spend a lot of time looking up recipes and printing and storing in a binder. I don’t get to try many because there is just me and cats and they don’t like my cooking. But I have to truly say your recipes are the most clear and simple to read and probably to do. You are my favorite recipe person (even through I may never eat any). Thanks.

      Reply
      • Alison Andrews says

        December 20, 2019 at 11:39 am

        Hi Pym, thank you so much! That is so awesome to hear. And I totally get it, my two cats are not at all interested in my cooking either, haha! Thanks for the wonderful comment. 🙂

        Reply
    4. Vita says

      December 12, 2019 at 9:45 pm

      Can I use cashew cream or almond butter instead of condensed milk?

      Reply
      • Alison Andrews says

        December 13, 2019 at 9:27 am

        Hi Vita, not for this particular recipe, but almond butter can work great in place of the peanut butter for our vegan chocolate peanut butter fudge!

        Reply
    5. Lisa says

      March 08, 2018 at 2:19 pm

      That looks sooo delicious!

      Reply
      • Alison Andrews says

        March 08, 2018 at 2:49 pm

        It is! Thanks Lisa! 🙂

        Reply
    6. Anna Andrews says

      March 06, 2018 at 6:59 am

      A taste sensation!5 stars

      Reply
      • Alison Andrews says

        March 06, 2018 at 8:26 am

        It definitely is! 🙂

        Reply

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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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