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Dairy free fudge stacked up on parchment paper.
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4.75 from 54 votes

Super Easy Dairy-Free Fudge

Rich, mega-chocolatey dairy-free fudge. This stovetop fudge is super quick, no special equipment and just 5-ingredients. Perfect every time.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American, Vegan
Diet: Vegan
Servings: 28 squares
Calories: 79kcal
Author: Alison Andrews

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 9x5 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

  1. 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.
  2. 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.
  3. 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.
  4. Use high quality dairy-free chocolate or chocolate chips. Use a dairy-free chocolate brand that you know melts down well.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Nutrition

Serving: 1Square | Calories: 79kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 15mg | Potassium: 7mg | Fiber: 1g | Sugar: 12g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg