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 4.1 out of 5 by 33.
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Rated 5 out of 5 by from Delicious and creamy! After getting arm ache like the recipe said, the result was delicious and creamy fudge. I think the two key points in this working is boiling the caramel hot enough, long enough and then beating for 10 minutes. It wasn't until the last minute or so that it really started to thicken and lighten in colour.
Date published: 2021-01-31
Rated 5 out of 5 by from Fantastic This fudge is super easy to make and tastes amazing. I took it into work for my colleagues to try and they couldn't tell it was vegan. Its a little softer than traditional fudge but I think that adds to the creaminess of it. Better than shop bought fudge
Date published: 2021-01-31
Rated 5 out of 5 by from Loved it! Very easy recipe to follow. I was worried it wasn’t going to set as I beat it for ages, even with an electric mixer. I had to go out so I left it in the saucepan but when I got back it had set perfectly. Tasted delicious and had that classic crumbly fudge texture. Massive thanks to whoever made up this vegan recipe!
Date published: 2021-01-28
Rated 5 out of 5 by from First attempt of vegan fudge I made this fudge to the letter and it came out lovely but a little soft might have been due to the substitutes I used instead of dairy could anyone suggest theres
Date published: 2021-01-26
Rated 5 out of 5 by from Works perfectly I make vegan and non vegan fudge with the carnation recipe and both work perfectly if you follow the recipe exactly. I gave this to my vegan friends and they loved it! Said better than any shop bought fudge!
Date published: 2021-01-23
Rated 5 out of 5 by from Simple and delicious This recipe was so easy to follow and made perfect, soft fudge. Beating for a full 10 mins is crucial and the use of a sugar thermometer helped, but I have made it without and it worked both times.
Date published: 2021-01-16
Rated 1 out of 5 by from Doesnt work I attempted to do this twice, both times didnt work 1st attempt I just got dark runny caramel, 2nd time a more set (slightly lighter than before) caramel. Both times following the same vague recipe, heated to the same temp to the same rubbish result. Having made fudge in the past it needs some sort of "powder" to thicken and set it properly. Doesnt get anywhere near as pale as the picture even after 20 mins of beating so some blurred lines I feel.
Date published: 2021-01-15
Rated 1 out of 5 by from Didn’t work at all My ‘fudge’ didn’t work at all. Sugar thermometer worked fine and it reached 113 degrees Celsius however it was more a dark caramel colour and was thin and runny.
Date published: 2021-01-12
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