This vegan fudge recipe is smooth, chocolatey, and incredibly easy to make. Only 5 ingredients, and no candy thermometer required! If you're looking for a foolproof dairy-free fudge that tastes just like the classic, this recipe delivers.
If you love rich, melt-in-your-mouth fudge but want a dairy-free version that actually tastes amazing, this vegan fudge is for you.
Like all the best candy, it's easy, indulgent, and perfect for sharing.
I love to serve it with our vegan peppermint bark during the holiday season, but it's absolutely perfect any time of the year.
Ingredients Needed for Vegan Fudge
Only 5 ingredients are needed for this recipe and you may already have them in your pantry!
- Vegan heavy cream: Provides richness and creaminess, helping the fudge set smoothly while creating that classic soft, melt-in-your-mouth texture without dairy.
- Nondairy chocolate chips: Form the chocolate base of the fudge, delivering structure, sweetness, and deep chocolate flavor.
- Vanilla extract: Enhances and rounds out the chocolate flavor, adding warmth and depth without overpowering the fudge.
- Cocoa powder: Intensifies the chocolate taste and adds a slightly fudgier, more complex richness than chocolate alone.
- Powdered sugar: Sweetens the fudge while dissolving easily, ensuring a smooth, creamy texture with no graininess.
- Flaky sea salt (optional): Balances the sweetness and highlights the chocolate, adding a subtle crunch and gourmet finish on top.
Why You'll Love This Recipe
- Rich and ultra-creamy - This vegan fudge has a smooth, melt-in-your-mouth texture that tastes just as indulgent as classic dairy-based fudge.
- Made with simple ingredients - You only need 5 pantry-friendly ingredients to create it!
- Big chocolate flavor - Cocoa powder and chocolate chips work together for deep, intense chocolate goodness.
- No candy thermometer required - This is a fuss-free recipe that's easy enough for beginner bakers.
- Perfect for holidays and gifting - The fudge sets beautifully and slices clean, making it ideal for dessert trays, parties, and edible gifts.
How to Make Vegan Fudge (step-by-step)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Bring the vegan heavy cream to a simmer in a small saucepan. Place the chocolate chips in a large mixing bowl and pour the hot cream over the top. Allow to sit for 5 minutes, undisturbed. Whisk until completely smooth.
Add the vanilla and cocoa powder to the bowl and whisk until combined.
Add in the powdered sugar and beat with an electric hand mixer until completely smooth.
Spread the chocolate mixture in a square 9-inch baking pan lined with tinfoil. Smooth the top with a rubber spatula. Sprinkle with flaky salt if desired and cover. Chill for at least 8 hours before serving.
Tips for Success
- Use full-fat vegan heavy cream for the creamiest, smoothest fudge. Lower-fat options may prevent it from setting properly.
- Choose high-quality chocolate chips since chocolate is the star of the recipe. Better chocolate means better flavor and texture.
- Sift the powdered sugar and cocoa powder before adding to avoid lumps and ensure an ultra-smooth finish.
- Warm the cream gently, not boiling. Overheating can cause the chocolate to seize or become grainy.
- Stir slowly and consistently as the chocolate melts to keep the mixture glossy and emulsified.
- Line your pan with parchment paper or foil so the fudge lifts out easily and cuts cleanly once set.
- Let it chill fully before slicing. I like to do 8 hours or overnight to be safe.
- Finish with flaky sea salt just before chilling to enhance the chocolate flavor and add a subtle crunch.
Frequently Asked Questions
Vegan heavy cream works best because of its fat content. Other nondairy milks may be too thin and can prevent the fudge from setting properly.
No. This is a no-fuss recipe. As long as the cream is hot enough to melt the chocolate smoothly, a thermometer isn't necessary.
This usually happens if the mixture overheats or if the chocolate seizes. Heat gently and stir slowly to keep it smooth.
Yes, but the cocoa powder deepens the chocolate flavor. Without it, the fudge will still set but taste milder.
It typically firms up in 2-3 hours in the refrigerator, but for best results, let it chill overnight.
Why is My Vegan Fudge Not Setting?
If your vegan fudge isn't setting, one of these is usually the culprit:
- Not enough fat: Vegan fudge relies on fat to firm up. Using a lighter nondairy milk instead of vegan heavy cream or full-fat coconut cream can keep it soft.
- Too much liquid: Extra liquid (even a small amount) can prevent the sugar and chocolate from setting properly. Measure carefully and avoid substitutions that add moisture.
- Chocolate didn't fully melt or emulsify: If the chocolate wasn't completely melted and smooth, the mixture may not set evenly. Stir gently until glossy and fully combined.
- Mixture over-heated: Over-heating can cause the chocolate to seize or the sugar to crystallize, resulting in a soft or grainy texture that won't firm up.
- Not chilled long enough: Fudge needs time to set. Refrigerate for at least 2-3 hours, or overnight for the best texture.
How to fix it:
If it's already made, try returning the mixture to a saucepan, gently reheating it, and stirring in a few tablespoons of melted chocolate or coconut oil. Re-chill until firm.
Great Fudge Add In's
Here are great vegan fudge add-ins that add flavor, texture, and a little fun! Mix and match based on the vibe you want:
Crunchy Add-Ins
- Chopped walnuts, pecans, or almonds
- Roasted peanuts or cashews
- Pistachios for color and crunch
- Crushed pretzels (sweet-salty!)
- Toasted coconut flakes
Sweet & Chewy
- Mini vegan marshmallows
- Chopped dates or dried figs
- Dried cherries or cranberries
- Raisins or golden raisins
Flavor Boosters
- Peppermint extract (¼-½ tsp)
- Espresso powder (½-1 tsp)
- Orange or lemon zest
- Almond or coconut extract
Toppings (instead of mixing in)
- Flaky sea salt
- Crushed candy canes (holiday favorite)
- Sprinkles
- Drizzle of melted chocolate or caramel
Tip: Stir add-ins in after the chocolate mixture is smooth and off the heat so they don't melt or sink too much.
Storage
Refrigerator:
Refrigerate fudge in an airtight container for up to 1 week. Place parchment paper between layers to prevent sticking.
Freezer:
Vegan fudge freezes very well. Wrap pieces tightly in parchment paper, then store in a freezer-safe container for up to 1 month. Thaw in the refrigerator or at room temperature before serving.
Tips for Best Texture
- Let refrigerated fudge sit at room temperature for 10-15 minutes before serving for a softer bite.
- If topped with flaky salt or candy pieces, add them just before serving for the best texture and appearance.
If you make this recipe be sure to tag @censoredbaker on Instagram!
PrintVegan Fudge
The best vegan fudge ever - and it only has 5 ingredients. Rich, smooth, decadent and creamy. No one will be able to tell the difference!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 64 1-inch Pieces 1x
- Category: Candy
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
1 cup vegan heavy cream*
3 cups nondairy chocolate chips*
2 teaspoons vanilla extract
¼ cup cocoa powder
3 cups powdered sugar
flaky sea salt to top (optional)
Instructions
- Melt: Pour vegan heavy cream into a small saucepan and heat on the stove over medium-low heat. Continue until the cream is simmering. Remove from heat. Place chocolate chips in a large glass bowl. Pour the hot cream evenly over the top of the chocolate. Allow to sit undisturbed for 5 minutes. Whisk until completely smooth.
- Mix: Add vanilla extract and cocoa powder to the bowl and whisk again until the ingredients are well-incorporated. Add powdered sugar to the bowl and beat with an electric hand mixer on low speed. Continue until the powdered sugar is no longer visible and you are left with a thick chocolate mixture.
- Set: Line a 9 inch square pan with aluminum foil. Scrape the chocolate mixture into the pan using a rubber spatula. Use the spatula to spread the chocolate evenly in the pan. Sprinkle over the flaky sea salt if desired. Cover pan with plastic wrap or aluminum foil and chill in the refrigerator for 8 hours or overnight. Cut into small pieces with a sharp knife to serve.
Notes
*Fudge will keep in an airtight container in the refrigerator for 1 week or can be frozen for up to a month.
*Vegan heavy cream/whipping cream can be found at many chain and specialty grocery stores. Silk and Country Crock are my favorite plant-based options. Be sure to read the ingredients!
*Dairy-free semi-sweet chocolate chips work best for fudge but you are welcome to use whatever you can find. Avoid dark chocolate if possible.
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