This 3-ingredient vegan fudge is rich and delicious, with a beautiful texture. It’s also so easy to make and ready in 5 minutes!
This delicious vegan fudge is just 3-ingredients and takes 5-minutes to make.
And the result is quite unexpected. It’s not snappy like the old fashioned fudge that has that crystallized sugar thing going on (looking at you vegan chocolate fudge). This fudge is chewy! But in the best way.
It actually reminded us of a Quality Street chocolate 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
How To Make 3 Ingredient Vegan Fudge
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add vegan condensed milk and vegan chocolate chips or chopped chocolate to a microwave safe bowl.
- Microwave in 30-second intervals bringing it out to stir every 30-seconds until it’s all melted together.
- Add vanilla extract and stir in.
- Pour it out into a prepared 8×8 square dish (sprayed with non-stick spray and lined with parchment paper so there is overhang on either sides) 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.
Ingredient Notes & Tips
Vegan condensed milk. You can make this with store-bought vegan condensed milk options like condensed coconut milk or condensed oat milk. Or you can make your own homemade vegan condensed milk.
We tested this fudge with our homemade condensed milk recipe made with soy milk powder and with rice milk powder and it worked great either way. We have also tested it with condensed coconut milk and it also worked great, so use whatever is easiest for you.
Vegan chocolate – you can use chopped up vegan chocolate or vegan chocolate chips. It’s most ideal if you use something that you know melts down well.
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.
More Delicious Vegan Desserts
- Vegan Toffee
- Vegan Peppermint Bark
- Vegan Peanut Brittle
- Vegan Peppermint Fudge
- Vegan Chocolate Peanut Butter Fudge
- Vegan Peanut Butter Fudge
Did you make this recipe? Be sure to leave a comment and rating below!
3 Ingredient Vegan Fudge
Ingredients
- 1 ½ cups Vegan Condensed Milk (360ml) Store-bought or homemade
- 2 ¼ cups Vegan Chocolate Chips or Chopped Chocolate (400g)
- 1 teaspoon Vanilla Extract
Instructions
- 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. Set aside.
- Add the condensed milk and chocolate chips or chopped chocolate to a microwave safe bowl.
- 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 8×8 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
- Vegan condensed milk. 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. 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.
- Vegan chocolate. 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.
I just tried this recipe tonight and, like another commenter, my fudge, while delicious, stayed soft and a bit sticky. I used the homemade condensed milk from your recipe and Enjoy Life Dark Chocolate Morsels. Did I miss something?
Hi Mary, did you keep it in the fridge or freezer?
Freezer
I put the fudge in the freezer to set. I’m wondering if my problem is that, in making the condensed milk, I had to use a lot more water than the recipe called for, as the powdered soy milk absorbed it and almost ruined try Vitamix. Perhaps the soy powder I got at Bulk Barn is more absorbant than the one you use? I will try again with a commercially made condensed coconut milk, but I was trying to save money. The fudge is delicious despite having a rather soft, flexible texture. It will not go to waste.
BTW, when I hit “reply” I was taken to “comment”. Is that what is supposed to happen ?
Mary Beth
I think the condensed milk may have been the problem. You could also try using rice milk powder and see if that works better for you.
And yes, that is supposed to happen!
Thanks for your reply and we hope that the next batch will work out! 🙂
no microwave, I know crazy! so can I just melt down slow in saucepan or do you recommend bowl over saucepan of water method?
Cheers
Jo
Either or! You can melt down at low heat in a thick bottomed saucepan so that it’s unlikely to burn, but to be safe you could do the homemade double boiler method.
Can I leave it in the fridge to set instead of the freezer?
Yes you can! 🙂
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
Pat
Hi Pat, sorry to hear it didn’t work out. What condensed milk did you use and what kind of chocolate?
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.
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. 🙂
Can I use cashew cream or almond butter instead of condensed milk?
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!
That looks sooo delicious!
It is! Thanks Lisa! 🙂
A taste sensation!
It definitely is! 🙂