Vegan Chocolate Fudge

Vegan Chocolate Fudge Recipe

By Loving It Vegan

🔪Prep Time: 30 mins

👩‍🍳Cook Time: 20 mins


5 and 1/2 oz (~150g) Coconut Milk Powder

3/4 cup (150g) White Sugar

1/2 cup (120ml) Hot Water

2 Tbsp Coconut Oil

1/4 tsp Salt

1/2 cup (112g) Vegan Butter/Margarine

2 cups (400g) White Sugar

2 Tbsp Golden Syrup (or any type of syrup if you can’t get golden)

1/2 cup (120ml) Soy Milk (or any non-dairy milk)

1 Full Batch Vegan Condensed Milk (as above)

1/2 cup (42g) Cocoa Powder


1Prepare 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.

2Prepare all the fudge ingredients and have your candy thermometer standing by.

3Spray the tray your fudge will go into with non-stick spray.

4Have your electric whisk standing by (if you’re using this method).

5With 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.

6Melt the butter in a thick bottomed pot or pan.

7Add the syrup, soy milk and sugar and stir until the sugar is completely melted.

8You will know the sugar is completely melted when your wooden spoon no longer makes the scraping sound when stirring.

9Add the condensed milk and keep stirring.

10Then add your cocoa powder and using a hand whisk quickly whisk it in to remove any lumps.

11Stir the boiling mixture on high heat continuously until it reaches soft ball stage according to your sugar thermometer (about 12-15 minutes)

12Remove from heat and allow to cool for a minute and then transfer to your baking tray.

13Using 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.

14Alternatively 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!

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