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Foolproof Vegan Fudge

Smooth, rich, and creamy homemade vegan fudge you can make without a candy thermometer!

A stack of fudge cut into squares.

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Want to make the most delicious vegan fudge…but don’t have a candy thermometer? I’ve got your back with the perfect recipe for this decadent treat.

We are making this dessert with vegan sweetened condensed milk. If you cannot find a storebought version, don’t worry, the recipe card includes instructions for making homemade sweetened condensed coconut milk.

Because this recipe is made differently than traditional fudge, it becomes very soft at room temperature and should be kept in the freezer. When frozen, it is still creamy and easy to bite.


To make this easy vegan fudge recipe, you just need 5 ingredients.

  • Coconut milk: Full-fat canned coconut milk is necessary for this recipe. Low-fat and carton versions will not work.
  • Sugar: You’ll simmer the sugar and coconut milk together to make sweetened condensed coconut milk. Make sure it’s vegan or use organic sugar.
  • Vegan butter: My favorite vegan butter is Earth Balance.
  • Vanilla extract: 100% pure vanilla extract is best! I find that vanilla helps round out the flavor in chocolate recipes.
  • Vegan chocolate chips: Make sure to read the label and look out for dairy. Enjoy Life is a vegan chocolate chip brand, and Simple Truth also has an allergy-friendly line that is dairy-free.
Closeup of a square of fudge with a bite taken out.

How to Make Vegan Fudge

To make the sweetened condensed coconut milk, simmer it with sugar until it has reduced by half. I simply make a visual note of how much is in the pan to start with. When reduced, the consistency will be thick and the color will be darker. See the step-by-step collage below for reference.

Step-by-step collage of how to make fudge without a candy thermometer.

Then, remove from the heat and mix in the remaining ingredients until smooth (vegan butter, chocolate chips, and vanilla.)

Pour the fudge mixture into a parchment-lined 8×8 pan and pop in the fridge for at least 3 hours, or until hardened. Remove, cut, and store in an airtight container in the freezer for up to 1 month.

Substitutions and Variations

  • Add-ins: Love walnuts in your fudge? Me too! You can add 1 cup of chopped nuts after melting in the chocolate chips. Another great option, especially for the holidays, is adding in crushed candy canes.
  • Extracts: Easily flavor your fudge by using extracts like peppermint, orange, coconut, coffee, etc. I recommend adding a 1/8 teaspoon at a time until the flavor reaches your preference. A little can go a long way.
  • Vegan butter substitute: Use an equal amount of coconut oil.
Fudge sliced into squares on parchment paper.

Looking for another easy treat? Try these no-bake Vegan Buckeyes!

Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

Foolproof Vegan Fudge

Karissa’s Vegan Kitchen
If you don't have a candy thermometer, this is the easy vegan fudge recipe you need! Creamy, smooth, and decadent.
4.60 from 5 votes
Cook Time 45 minutes
Set time 3 hours
Total Time 3 hours 45 minutes
Course Dessert
Cuisine Vegan
Servings 16
Calories 219 kcal



  • Prepare an 8×8 square pan by greasing it or lining with parchment paper.
  • First, we need to make the sweetened condensed coconut milk. In a pot on medium heat, bring the coconut milk and the sugar to a boil. Keep a close eye on it so it doesn't boil over.
  • Reduce heat to medium-low and simmer for 40-45 minutes (until liquid is reduced by about half.) Whisk every 5 minutes or so.
  • Remove from the heat and stir in the vegan butter and vanilla extract. Then, stir in the chocolate chips until melted.
  • Pour into the pan. Let set in the freezer for at least 3 hours, or until hardened.
  • Cut into squares. Store in an airtight container in the freezer.


  • Optional: Add 1 cup of chopped nuts
  • The coconut milk will be used to make about 14-16 ounces of vegan sweetened condensed milk. There are storebought versions available, like Nature’s Charm, that I have found on Amazon and at Whole Foods. If you get storebought, heat it until it just begins to simmer, remove from the heat, and proceed with stirring in the remaining ingredients.
  • This fudge will get really soft at room temperature. Storing it in the freezer will allow the fudge to stay solid enough to hold onto but soft enough to bite into.
  • I recommend storing in the freezer for up to 1 month – it will still be good after this time period, but I have found it gets “freezer burnt” easily. 


Calories: 219kcalCarbohydrates: 29gProtein: 2gFat: 13gSaturated Fat: 7gSodium: 17mgFiber: 2gSugar: 24gVitamin A: 100IUCalcium: 44mgIron: 2mg
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  1. 3 stars
    Not sure if I did something wrong, the taste is nice but I can’t get it to solidify at all in the freezer. It is too soft to cut into squares. Do you have any suggestions on how to go about this problem?

  2. 5 stars
    Have you ever made a chocolate peanut butter fudge. Years ago, pre vegan and in the soft ball fudge making days, my mother made the chocolate peanut butter mix and it was my favorite. Nowadays most companies make it the 2 layer way. Don’t like that. Anyhow, was wondering if you had any tips to make the combo.

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