Ever since I mastered my basic vegan fudge recipe I wanted to make a vegan chocolate fudge.
But in the way that fudge likes to make you work hard for it, I worked hard for it!
I was quite determined that mixing in dark chocolate as a final step would be the way forward for it. And I got some pretty delicious fudge out of trying this method, but it just wasn’t ‘quite’ right.
I was researching fudge making for days. And everything I found had a casual add on to the end of a recipe saying ‘add in chocolate chips, nuts or whatever you like for flavoring’. Ummm, no, it just doesn’t quite work.
What happens is, when you add in the chocolate at the end, the fudge starts setting so fast you literally can’t even stir the chocolate all the way through. And you end up with very crumbly fudge with chocolate streaks all through because it wasn’t properly mixed.
So I eventually gave up on that idea (eventually, I was quite stubborn about it!), and just used cocoa powder. And that was the ticket to the most delicious vegan chocolate fudge ever!
I used my vegan condensed milk recipe again, and found that coconut milk powder works great for this one.
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.
Other than figuring out the best way to create a rich chocolate flavor for this fudge, I also spent quite some time figuring out how to get different textures in the final result.
Basically, with fudge, 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 fudge! But whether the final product is softer fudge or harder snappier fudge comes down to the exact moment you stop beating it.
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.
You will love this vegan chocolate fudge, it is:
- Literally the best dessert ever
- The sweetest thing you’ll ever eat, in a good way!
- Rich and deliciously chocolatey
- Super satisfying
- A perfect gift
Sugar makes a great preservative, so this will keep for a week or more in a covered container in the fridge (I have heard up to 2 weeks, but it has never been around for that long in my house).
So let me know what you think of this super rich and delicious vegan chocolate fudge! Rate the recipe and leave a comment! And if you make this recipe (or any of our recipes) please tag us #lovingitvegan on instagram, we most definitely want to see!
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- For the Vegan Condensed Milk:
- 5 and ½ oz (~150g) Coconut Milk Powder
- ¾ cup (150g) Sugar
- ½ cup (120ml) Hot Water
- 2 Tbsp Coconut Oil
- ¼ tsp Salt
- For the Chocolate Fudge:
- ½ cup (112g) Vegan Butter/Margarine
- 2 cups (400g) Sugar
- 2 Tbsp Golden Syrup (or any type of syrup if you can't get golden)
- ½ cup (120ml) Soy Milk (or any non-dairy milk)
- 1 Full Batch Vegan Condensed Milk (as above)
- ½ cup (42g) Cocoa Powder
- Prepare your vegan condensed milk by adding the coconut milk powder and sugar to the blender and blending to mix. Then add the hot water, coconut oil and salt and blend thoroughly for about a minute until all the sugar is melted in and the consistency is very smooth. Use all of this condensed milk in your fudge.
- Prepare all the fudge ingredients and have your candy thermometer standing by.
- Spray the tray your fudge will go into with non-stick spray.
- Have your electric whisk standing by (if you're using this method).
- With all your ingredients lined up next to you and your baking pan sprayed and ready and your whisk on standby, you're ready to begin.
- Melt the butter in a thick bottomed pot or pan.
- 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.
- Then add your cocoa powder and using a hand whisk quickly whisk it in to remove any lumps.
- Stir the boiling mixture on high heat continuously until it reaches soft ball stage according to your sugar thermometer (about 12-15 minutes)
- Remove from heat and allow to cool for a minute and then transfer to your baking tray.
- Using an electric mixer beat the fudge directly in the baking tray until it gets very thick and stiff and starts to set. Cut into squares while still warm and then leave to cool completely.
- 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 tray and smooth down. Cut into squares and enjoy!
*This post contains an affiliate link for the Candy Thermometer from Amazon.