Foolproof vegan fudge that actually sets – creamy peanut butter, cocoa, and sifted powdered sugar come together in one bowl with no candy thermometer. Vegan margarine and soy cream (or full-fat coconut milk) make it rich, while chopped walnuts or pecans add crunch. Slice it into 24 pieces and hide a few for yourself.
There’s nothing quite like the decadent, melt-in-your-mouth texture of classic fudge. But finding a vegan version that’s both easy and reliable can be a challenge. Enter this Foolproof Vegan Fudge! This recipe is my go-to for a reason: it’s incredibly simple, requires no candy thermometer, and comes together in minutes. The combination of rich cocoa and creamy peanut butter creates a classic flavor profile that will satisfy any sweet tooth, vegan or not. Get ready to impress everyone with this effortless, no-bake dessert!
Ingredients
• 1/3 cup (76g / 2.68 oz) vegan margarine
• 1/3 cup (32g / 1.13 oz) unsweetened cocoa powder
• 1/3 cup (80ml) soy cream or full-fat coconut milk
• 1/2 tsp (2.5ml) vanilla extract
• 2 tbsp (32g / 1.13 oz) creamy peanut butter
• 3 – 3 1/2 cups (360-420g / 14.8 oz) powdered sugar, sifted
• 3/4 cup (90g / 3.17 oz) nuts, finely chopped (walnuts or pecans work well)
Instructions
1. Lightly grease an 8×8 inch baking dish or a loaf pan and line with parchment paper, leaving an overhang on two sides to easily lift the fudge out later.
2. In a double boiler or a heavy-bottomed saucepan over very low heat, melt the vegan margarine, cocoa powder, soy cream, vanilla, and peanut butter. Stir continuously until smooth and fully combined.
3. Remove the pan from the heat. Gradually add the sifted powdered sugar, about one cup at a time, stirring until the mixture is smooth, thick, and glossy.
4. Quickly stir in the finely chopped nuts until they are evenly distributed.
5. Immediately pour the fudge mixture into your prepared pan, using a spatula to spread it into an even layer.
6. Chill in the refrigerator for at least 2 hours, or until completely firm. Once set, use the parchment paper overhang to lift the fudge from the pan and cut it into 24 1-inch squares.
Nutritional Information
• Yields: 24 1-inch pieces
• Cost: Approximately $0.88 per piece
• Per 1-inch piece
• Calories: 210
• Fat: 12g
• Carbohydrates: 16g
• Protein: 2g
• Fiber: 1g
• Sugar: 14g
• Sodium: 89mg
Pro Tips
• for Perfect Fudge
• Sifting the powdered sugar is a crucial step to prevent lumps and ensure a silky-smooth, creamy texture.
• For perfectly clean cuts, run a large, sharp knife under hot water and wipe it dry before each slice.
• Feel free to customize! Swap the peanut butter for almond butter or tahini, or add a pinch of flaky sea salt on top before chilling for a delicious sweet-and-salty contrast.
• For thicker fudge pieces, use a smaller pan, such as a standard loaf pan. For thinner, more traditional squares, an 8×8 inch pan is ideal.
FAQ
Q: Can I make this vegan fudge without peanut butter
A: Absolutely. For a different flavor, you can easily substitute the peanut butter with another creamy nut butter like almond butter, or use a seed butter such as tahini for a unique twist.
Q: What can I use instead of soy cream in this fudge recipe
A: This recipe is flexible. Full-fat coconut milk is an excellent substitute for soy cream and will provide the same rich, creamy consistency needed for perfect fudge.
Q: How do I store this homemade vegan fudge
A: To maintain its firm texture, store the fudge in an airtight container in the refrigerator for up to one week. For longer-term storage, it also freezes beautifully for up to three months.
Q: Is this vegan fudge recipe gluten-free
A: Yes, the ingredients in this recipe are naturally gluten-free. However, it’s always best to double-check the labels on your specific ingredients like cocoa powder and vanilla extract to ensure they are certified gluten-free.
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- Giant Bakery-Style Oatmeal Cookies
- Chocolate Ganache with Orange Muesli Crumble & Walnut Praline Cream
- Slow-Baked Rustic Pineapple Tart
Foolproof Vegan Fudge
Ingredients
Method
- Lightly grease an 8x8 inch baking dish or a loaf pan and line with parchment paper, leaving an overhang on two sides to easily lift the fudge out later.
- In a double boiler or a heavy-bottomed saucepan over very low heat, melt the vegan margarine, cocoa powder, soy cream, vanilla, and peanut butter.
- Stir continuously until smooth and fully combined.
- Remove the pan from the heat. Gradually add the sifted powdered sugar, about one cup at a time, stirring until the mixture is smooth, thick, and glossy.
- Quickly stir in the finely chopped nuts until they are evenly distributed.
- Immediately pour the fudge mixture into your prepared pan, using a spatula to spread it into an even layer.
- Chill in the refrigerator for at least 2 hours, or until completely firm.
- Once set, use the parchment paper overhang to lift the fudge from the pan and cut it into 24 1-inch squares.
