The most delicious old fashioned vegan chocolate fudge made with vegan condensed milk for a decadent dessert.
This vegan chocolate fudge is seriously decadent. It’s made the old fashioned way, and seriously it results in the BEST fudge.
The texture is melt in the mouth but also a little bit crumbly.
But honestly it is SO worth it. This is a type of fudge that may be called ‘old fashioned fudge’ or it may be called ‘Russian fudge’ or ‘tablet’ depending on where you are in the world. Growing up, we just knew this as ‘fudge’, and we were crazy about it!
This fudge keeps really well so it makes great gifts too!
So let’s get started.
Ingredient Notes & Substutions
Condensed milk. I made our recipe for homemade vegan condensed milk, and used coconut milk powder to make it. Coconut milk powder makes a thinner condensed milk consistency compared to soy milk powder or rice milk powder, but that isn’t an issue at all in this recipe because it’s all getting cooked anyway. In terms of taste and flavor, the coconut milk powder worked really well.
You can use a store-bought option for vegan condensed milk and definitely don’t need to make it from scratch. Condensed coconut milk and condensed oat milk are both great options.
Golden syrup – we used golden syrup, but you can also use maple syrup.
Soy milk – we used soy milk but any non-dairy milk will work fine.
How To Make Old Fashioned Chocolate Fudge
This is just a summary of the method, the full instructions and measurements can be found in the recipe card at the bottom of the post.
Basically, you take a mix of sugar, butter, condensed milk and milk (vegan versions for a vegan fudge of course) and bring it to the boil, and then you stir vigorously while it boils until it reaches soft ball stage according to your candy thermometer, which is a must for making fudge.
Then you beat the fudge as it cools and this is what makes it set into what we know as old fashioned fudge!
I have been a fan of using an electric whisk to take the hard work out of it, and this is exactly what I used in this recipe. That’s the reason for the pretty little ridges on top of the fudge, it literally sets while you are beating it.
But I tried a version doing only hand beating and this version came out a bit softer because I was able to judge the exact moment BEFORE it set and stop beating, so it retained a bit more softness.
So keep this in mind, I’ll provide instructions for both versions.
Sugar makes a great preservative, so this fudge keeps very well in the fridge for 2-3 weeks. It can also be stored at room temperature for 1-2 weeks. I like storing it in the fridge as it keeps the texture ‘snappy’.
More Vegan Candy Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Chocolate Fudge
- Prepare all the fudge ingredients and have your candy thermometer standing by. Spray a 9-inch square dish with non-stick spray. Set aside.
- Have your electric mixer standing by (if you're using this method).
- With all your ingredients lined up next to you and your 9-inch square dish prepared and your electric mixer on standby, you're ready to begin.
- Melt the butter in a thick bottomed pot over medium to high heat.
- Add the syrup, soy milk and sugar and stir until the sugar is completely melted.
- You will know the sugar is completely melted when your wooden spoon no longer makes the scraping sound when stirring.
- Add the condensed milk and keep stirring.
- Add your cocoa powder and using a hand whisk quickly whisk it in to remove any lumps.
- Stir the boiling mixture continuously until it reaches soft ball stage according to your candy thermometer (about 12-15 minutes)
Electric Mixer Method:
- Remove from heat and allow to cool for a minute and then transfer to your prepared dish.
- Using an electric mixer beat the fudge directly in the baking dish until it gets very thick and stiff and starts to set. Cut into squares while still warm and then leave to cool completely.
Hand Beat Method:
- Alternatively if you want to hand beat the fudge and allow for a slightly softer texture, follow these steps.
- Once soft ball stage is reached, remove from the heat and leave the sugar thermometer in the pot. Watch the temperature as it cools and leave it to cool to 230°F (110°C).
- Then begin to stir the fudge vigorously with your wooden spoon for a couple of minutes until it starts to get very thick. The color will also change from shiny and glossy to matt.
- Immediately transfer to your baking dish and smooth down. Cut into squares and enjoy!
- You can use a store-bought vegan condensed milk or make your own using our recipe for homemade vegan condensed milk. If making your own you can just use all of it in this recipe.
- This fudge will store for 2-3 weeks in the fridge or 1-2 weeks at room temperature.