Can I use a different type of nondairy cream?

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.

Does this fudge need to be cooked with a thermometer?

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.

Why is my fudge grainy or gritty?

This usually happens if the mixture overheats or if the chocolate seizes. Heat gently and stir slowly to keep it smooth.

Can I make this fudge without cocoa powder?

Yes, but the cocoa powder deepens the chocolate flavor. Without it, the fudge will still set but taste milder.

How long does vegan fudge take to set?

It typically firms up in 2–3 hours in the refrigerator, but for best results, let it chill overnight.

Vegan Fudge

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 64 1-inch Pieces 1x
Category: Candy
Method: Stovetop
Cuisine: American
Diet: Vegan

Ingredients

Scale

1 cup vegan heavy cream*

3 cups nondairy chocolate chips*

2 teaspoons vanilla extract

1/4 cup cocoa powder

3 cups powdered sugar

flaky sea salt to top (optional)

Cook Mode Prevent your screen from going dark

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.

Equipment

Buy Now →

Buy Now →

Buy Now →

Buy Now →

Buy Now →

Buy Now →

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.

Find it online: https://censoredbaker.com/vegan-fudge/