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A stack of three pieces of vegan chocolate fudge with a purple flower and more pieces of fudge around it.

Vegan Fudge

A classic homemade old fashioned fudge recipe made vegan.

Course Dessert
Cuisine American, vegan
Keyword dairy-free fudge, vegan fudge
Prep Time 5 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings 24 squares
Calories 123 kcal
Author Monica Davis | The Hidden Veggies

Ingredients

  • 3 cups sugar
  • 2/3 cup cocoa powder
  • 1/2 teaspoon salt
  • 1 1/2 cup soy milk (or oat milk or Ripple)

Add in after cooking:

US Customary - Metric

Instructions

  1. Line an 8-inch square pan with parchment paper. (Give the pan a little spray oil before setting in the parchment to make it stick to the pan and not move around on you.)
  2. Put the sugar, cocoa powder, salt, and soy milk in a medium saucepan with a heavy bottom.
  3. Turn on the heat to medium, and stir frequently until it comes to a strong boil. (this will take about 15 minutes)  It will get very foamy looking.
    The vegan fudge when it first starts to boil looking light colored and foamy.
  4. Turn down the heat until it continues at a slow boil and stir it occasionally until it reaches 234° F (112.2° C) on a candy thermometer. (this will take about 15 more minutes) The syrup will appear darker and get lower in the pan when it's close to 234° F. Watch it closely once it gets to about 230° F, it can go to 234° F quickly.
    The fudge sauce once it has reached 230°F, lower in the pan and darker.
  5. Immediately remove it from the heat (set it on a cool burner) and add the vegan butter and vanilla (don't stir or move it, let the butter melt and float to the top).
    Vegan butter and vanilla extract in the fudge sauce before cooling and stirring.
  6. Once the pan is cool enough to keep your hand on the side of it for about 5 seconds without needing to take it away, it is time to stir the fudge. (This will take about 15-20 minutes after cooking)
  7. Sit down and set the saucepan on your lap (to give you leverage and keep your arm from getting too tired) (you can put a tea towel under the pan so it's not too hot on your legs) and stir well until all of the butter and vanilla are incorporated and it starts to thicken slightly or lose its gloss.
  8. Once it starts to thicken or get less shiny, immediately pour into the parchment-lined pan and smooth it out evenly.
  9. Allow it to cool to room temperature before taking out of the pan and cutting into squares.

Recipe Notes

  • Make sure to use a pan with a heavy bottom so it heats evenly.
  • Use a wooden spoon not a metal spoon or a whisk to stir the fudge.
  • Keep a close eye on the thermometer.  The second that it reaches 234 F (112.2° C), turn off the heat and remove it from the burner.  (Don't just turn it off and let it continue to sit on a hot burner!)
  • Don't let it cool too much before you begin beating in the butter and vanilla or it will set in the pan.

For High Altitude:

  • For every one thousand feet of altitude above sea level, deduct 2 degrees from 234° F. For example, if you live 5,000 feet above sea level, you would deduct 10 degrees and only cook your fudge to 224° F.
Nutrition Facts
Vegan Fudge
Amount Per Serving (1 square)
Calories 123 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 72mg3%
Potassium 57mg2%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 25g28%
Protein 1g2%
Vitamin A 147IU3%
Vitamin C 1mg1%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.