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Looking for the best vegan fudge recipes? This post has got you covered! Here you’ll find the tastiest, easiest fudge, in a variety of different flavours. There’s something for everyone, including top 8 allergen-free fudge, 2-ingredient fudge, slow cooker fudge and freezer fudge.
No-bake fudge is one of the earliest recipes I posted on my blog and I have been loving it ever since. Traditionally, you need to use condensed milk and a candy thermometer but there are so many ways to make it without. Some of the recipes I’ve included in this round-up post do use vegan condensed milk but most of them are made without. In fact, the majority are no-bake recipes with very minimal, simple ingredients. Prepare to be amazed!
I hope you love all of these vegan fudge recipes and if you make one of them yourself, please let me know how you get on. Enjoy! xo
1. Peanut butter fudge
A 3-ingredient recipe for soft, melt-in-your-mouth vegan peanut butter fudge. There’s no baking required to make this and it’s super easy to whip up!
2. White chocolate Biscoff fudge
Dairy-free melted white chocolate mixed with Biscoff spread equals a beautifully creamy and delicious fudge! This one is perfect for little helpers in the kitchen because it contains very minimal steps and only 2 ingredients.
This is a perfect harmony between chocolate and peanut butter. This creamy 2-ingredient fudge will surely blow your taste buds away. It is perfect to keep in the fridge or freezer for when you’re looking to satisfy your sweet tooth!
Pecan pie but in fudge form! This easy recipe is packed with protein and sweetened with maple syrup too, making it a healthier alternative to regular fudge.
You won’t believe how rich, creamy, and chocolatey this vegan fudge is! It tastes just like the beloved Ferrero Rocher but is dairy-free and vegan! It requires just 5 main ingredients, is super easy and quick, and stays fresh for a long time!
This fudge is flavoured with maple syrup and tahini and is set in the freezer rather than the fridge. It contains just 3 ingredients and can be made in around 1 hour.
If you’re looking for a fudge recipe for the festive season, this is the recipe for you. Flavoured with candy canes and peppermint extract, this fudge would make the perfect edible gift.
If you love the combination of sweet and salty then you’ll love this maple pecan fudge. It can be made in just 40 minutes and is perfect for a sweet snack or dessert.
This coconut oil fudge is a decadent bite made with only 3 simple ingredients. It’s perfect as a breakfast, dessert, or anytime snack because its ingredients are good for you!
White chocolate and cranberries make the perfect match for this vegan fudge. This is another great recipe for the festive season but it can of course be enjoyed all year round.
This avocado mint fudge is made with raw avocado, banana, coconut oil, maple syrup, cacao nibs, and peppermint extract. These creamy bars are perfect for the holidays or as a guilt-free indulgent but healthy snack.
Did you know you can make fudge using a slow cooker? This one uses vegan condensed milk for a creamy, dairy-free treat that tastes just like the traditional version.
A classic flavour combo, this chocolate orange fudge is sure to be a crowd pleaser. You’ll never know it’s vegan!
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18 Vegan Fudge Recipes
The best and easiest fudge recipes without dairy.
CourseDessert
Cuisinedairy-free
Keywordvegan fudge recipes
Servings18
That’s all for now! I hope you enjoy these delicious vegan fudge recipes. If you make any of them yourself at home, please leave a comment to let me know how you get on! xo
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The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
Ingredients. Sugar, Glucose Syrup, Cocoa Butter, Brown Sugar, Golden Syrup, Demerara Sugar, Humectant: Glycerine, Natural Flavouring, Colours (Caramelised Sugar, Paprika Extract, Curcumin), Salt. Not suitable for MILK allergy sufferers as milk is present in the manufacturing environment.
If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).
Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.
If you have difficulty cutting or if the fudge crumbles with the cuts, try warming the metal knife (or wheel or whatever) in hot water between cuts. Wipe the hot knife dry before cutting. Whatever you use, always wipe the cutting implement clean between cuts.
For perfect fudge, the syrup should form a soft ball that can be picked up, but easily flattened. If the syrup is undercooked, drops of syrup will sink to the bottom of the glass in threads or simply dissolve. If the syrup is overcooked, the ball will be hard and difficult to flatten with your fingers.
What makes chocolate fudge unsuitable for vegans? Chocolate fudge is typically suitable for lacto-ovo vegetarians. However, it usually includes several prominent dairy ingredients: sweetened condensed milk, butter, and, in most cases, milk chocolate.
Dairy Queen's fudge sauce is made using high-quality cocoa powder, sugar, and butter, resulting in a rich and creamy texture. The fudge is poured over the soft-serve ice cream, creating a delectable swirl of chocolate goodness that will leave you craving for more.
This January 2023, Mars, the brand that makes M&Ms, launched their very first vegan M&Ms chocolate. These vegan M&Ms are made with a chocolate recipe that does not contain any animal products. They are also certified by the Vegan Society, a charity that clarifies veganism.
If your fudge has a texture like soft toffee, it could be due to overcooking, using too much sugar or butter, or not cooking it to the right temperature.
If you don't heat your fudge to a high enough temperature, you'll end up with a soft product. And if you heat the mixture too much, your fudge may be harder than you'd like.
Options for what you can do with your unset fudge:
OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.
The base for fudge is boiled until it reaches the soft-ball stage (135 to 140 degrees F), then stirred or beaten as it cools to minimize the formation of sugar crystals. The result is creamy and smooth with a distinctive semi-soft texture and just a hint of sugar crystals.
Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.
High-quality fudge tastes smooth and creamy because it contains small sugar crystals. It has a deep brown color and a satiny sheen. Poor-quality fudge tastes grainy because it contains large sugar crystals.
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals. Stirring would help sucrose molecules "find" one another and start forming crystals.
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