Vegan Fudge
Vegan Fudge

Vegan Vanilla Fudge

Time
Prep: 20 mins
Cook: 30 mins
Difficulty
Quite Easy
serves
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
LynneMC

Vegan milk alternative

120ml

Demerara sugar

350g

Vegan spread or butter alternative

115g

Vanilla bean extract or vanilla extract

2tsp

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 4.0 out of 5 by 43.
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Rated 5 out of 5 by from Incredible!! I’ve tried so many recipes for vegan fudge and it always turned out crystallised and crumbly, but this was perfect. After reading other reviews I though it might not work, but if you use the actual carnation Brand condensed milk it’s fine. I think I previously went wrong by making my own vegan condensed milk which messed with the texture.I also used vegan spread rather than the block, which resulted in softer fudge which is how I like it!
Date published: 2021-05-02
Rated 5 out of 5 by from Fudge was excellent! I made the fudge following the exact ingredients and method and it's perfect. This fudge was possibly one of the best I've ever made. I was dubious to try making it due to some of these comments however decided to give it a go! I'm so glad I did. I turned the heat down and then turned it back up to prevent burning which worked amazingly. It's not crumbly either. I very much enjoyed this recipe and would make it again. I will say It didn't crumble when I cut it but I cut it when it was still a little warm!
Date published: 2021-04-24
Rated 1 out of 5 by from It didn’t set! It just never turned solid! I followed the recipe and it has just turned into a (very tasty) caramel. I think the addition of the milk messed it up.
Date published: 2021-04-24
Rated 4 out of 5 by from Easy to make First time making fudge.. Easy to follow instructions..
Date published: 2021-04-09
Rated 1 out of 5 by from Unpleasant I struggled to get the vegan fudge to set. Had to boil it for 15 minutes. Cool, beat, re-boil for a further few minutes and beat again. Eventually it set but despite all efforts the taste was unpleasant. I have made and enjoyed many batches of your regular fudge.
Date published: 2021-03-24
Rated 5 out of 5 by from Spectacular fudge I made this fudge yesterday with Carnation’s vegan condensed milk, vitalite vegan ‘butter’, and soft brown sugar as that is what I had - ie not Demerara - and have to say that it is possibly the best fudge I have ever tasted. My daughter said the same and thought I ought to start supplying and Masons!! Fudge is one of my favourite things, & so hard to find it without dairy ingredients. I have never made fudge before and didn’t have a sugar thermometer OR iced water but used cold tap water and a bit of common sense. I honestly give it ten out of ten. Used a Le Creiset cast iron saucepan, for the record. Thank you Carnation. You’ve made an old vegan very happy!!
Date published: 2021-03-23
Rated 1 out of 5 by from Didn't set Followed it to the letter and it didn't set. Waste of money and its very expensive.
Date published: 2021-03-06
Rated 4 out of 5 by from Texture more like tablet I used to make the non vegan version of this fudge so am familiar with the methodology. I used coconut sweetened condensed milk as this is all I had. It was very tasty but set with a much harder texture, more like Scottish tablet - perhaps I whipped it too much. Will try again.
Date published: 2021-02-25
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