Vegan Fudge
Vegan Fudge

Vegan Vanilla Fudge

Prep: 20 mins
Cook: 30 mins
Quite Easy
Serves: 36

We recommend using a sugar thermometer for this recipe so that you can be sure it reaches the right temperature before you start beating…

We love this vegan version of our ultimate fudge recipe, smooth, creamy and sublimely sweet. Great to make for presents at Christmas or to serve after pudding with a coffee…

Vegan Fudge
The fudge is delicious with a perfect consistency. Wouldn't be able to tell the difference between this and non-vegan fudge

Vegan milk alternative


Demerara sugar


Vegan spread or butter alternative


Vanilla bean extract or vanilla extract


You will also need:

20cm square cake tin, lined with baking parchment

Step 1 of 5

Watch our video on how to make our vegan fudge.

Step 2 of 5

Vegan Fudge recipe step 1 placing all the ingredients in a saucepan

Place the ingredients into a large non-stick, heavy based saucepan and melt over a low heat, stirring until the sugar dissolves.

We like to add a little pinch of salt to the caramel which you can do at the beginning of this step.

Step 3 of 5

Vegan Fudge recipe step 2 bringing the ingredient to the boil in a saucepan

Bring to the boil, then continue to boil rapidly for 5-8 minutes, stirring continuously and scraping the base of the pan. Take care while the mixture boils and during stirring as the fudge will be VERY hot! To see if it’s ready, drop a little of the mixture into a jug of ice-cold water. A soft ball of fudge should form.

Alternatively, check with a sugar thermometer if you have one (the fudge should be approximately 112-115°C).

Step 4 of 5

Vegan Fudge recipe mix in a saucepan

Remove the fudge from the heat and leave to cool for 5 minutes. Beat the mixture until it looses it's shine and becomes very thick (this should take about 10 minutes).  You'll have a dead arm but its worth it for the best ever vegan fudge!

You can add chopped chocolate, nuts, stem ginger, cookie pieces, alcohol, flavouring extracts whatever you like to the fudge after its cooled and then beat as usual.

Step 5 of 5

Vegan Fudge being pressed into a tin

Press into the prepared tin with the back of a spoon and leave to set before cutting into squares.

The fudge will keep for up to 2 weeks in an airtight container at room temperature.

Have you tried making this delicious recipe yet?

Let us know by reviewing it below

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Vegan Vanilla Fudge is rated 4.2 out of 5 by 59.
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Rated 4 out of 5 by from My first ever fudge Easy to follow recipe but as someone said in review trust the process…I thought mine wouldn’t set or thicken but it did. Mine is much darker as I used dark brown sugar instead. Gives your arm a work out and I broke my spoon but it tastes yummy!!
Date published: 2021-12-31
Rated 5 out of 5 by from Trust the process! This recipe is the definition of trust the process! I used flora and elmlea plant cream. I almost reboiled this during the cooling stage because it looked nothing like the non vegan fudge I'm used to making! I heated to 115, cooled for 10 mins and it looked like an awful dark brown toffee...but be patient! During the beating phase it turned a beautiful colour and thickened up just like normal fudge, it's now cooling in the tin but I kept a little aside to try while the rest was cooling and it's perfect!
Date published: 2021-12-22
Rated 5 out of 5 by from Delicious and easy to make I’ve tried this fudge 3 times now and each time it has come out beautifully. You wouldn’t know it was vegan. I used granulated sugar as I’d run out of Demerara but still tastes and looks amazing.
Date published: 2021-12-06
Rated 5 out of 5 by from A lovely creamy fudge, delicious! I've made lots of fudge over the years, some better than others but this really is the best, creamy and just the right texture. Just don't look at the calories!
Date published: 2021-12-01
Rated 5 out of 5 by from Lovely Was slightly hesitant about making this, as a few reviews about it not setting....but it turned out great.....was well chuffed
Date published: 2021-11-29
Rated 5 out of 5 by from Tasty, tasty......... I made this for my dairy intolerant friend, as I usually make a standard fudge recipe. I was really surprised by how good this was. Having read the other reviews, I opted for vegan butter and soya milk which has given the fudge a really good consistency. When I make again I think I'll try with with the Elmlea Plant Cream, for a slightly richer texture. I also used 2 tsps of Vanilla Bean Paste, I think I'll go for 3 next time, or some raisins soaked in brandy. Fab recipe, but like with all fudge recipes, patience is required. (Also stamina for all that stirring and beating!)
Date published: 2021-11-15
Rated 5 out of 5 by from The best vegan fudge I have tasted! I followed some of the advice from the other reviewers and so used Elmlea Plant as the liquid and Flora Plant Butter as the fat but still used demerara. I have a sugar/jam thermometer which was useful. I let it go to 114°C so it has a more of a caramel flavour. The beating was arduous but worth it, I think I'll get a new paddle for my mixer when I do it again. Next time I might add chocolate chunks but it was still very hot throughout so I might have to let it cool more next time. So happy with it so I recommend following the advice of the others in the reviews for a great bake!
Date published: 2021-10-27
Rated 5 out of 5 by from Ho ho ho, this is too easy and too yummy! Not having made fudge for a few years and being limited by ingredients in the cupboard, I made a simplified and non-vegan version of this. A 370g tin of Carnation vegan condensed 'milk', 400g of chocolate buttons, 15g of butter and a very, very old vanilla pod went into the slow cooker on low, got stirred thoroughly but gently every 15 minutes for an hour, and somehow became glossy and turned into fudge at the end of it all. No, it isn't vegan and it probably wasn't as hard as some fudges, but it has a lovely texture and has gone down extremely well. Thank you!
Date published: 2021-10-12
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