Dairy-Free and Vegan Fudge

Dairy-Free and Vegan Fudge

The Spruce / Stephanie Goldfinger

Prep: 15 mins
Cook: 15 mins
Chill Time: 2 hrs
Total: 2 hrs 30 mins
Servings: 24 servings
Yield: 24 pieces
Nutrition Facts (per serving)
71 Calories
0g Fat
17g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 24
Amount per serving
Calories 71
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 17g 6%
Dietary Fiber 0g 1%
Total Sugars 16g
Protein 0g
Vitamin C 0mg 0%
Calcium 3mg 0%
Iron 1mg 3%
Potassium 4mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Homemade dairy-free and vegan fudge is so delicious, not to mention easy to make. There's a secret that not too many people know about making homemade vegan fudge: It's actually quite a bit easier to make vegan fudge than it is to make regular fudge. This is because there are fewer variables in making this dairy-free candy, which means that there are fewer opportunities for something to go wrong. And that means that this simple vegan fudge, made from just five simple ingredients, is just about foolproof. 

This chocolate fudge may be deceptively simple, but the result is absolutely delicious. Even though it's a vegan recipe, that doesn't mean it's healthy. It is fudge, after all, and the main ingredients are margarine, sugar, and chocolate. This fudge recipe is also completely gluten free. The walnuts are optional and can be swapped for pecans or almonds.

This homemade vegan chocolate fudge recipe is reprinted with permission from "The Compassionate Cook Cookbook."


Click Play to See This Decadent Dairy-Free and Vegan Fudge Come Together

"You won't miss the dairy in these delicious bite-sized pieces of vegan fudge. Extremely easy to make and tastes great! Freeze them for more extended storage, but more than likely, once you taste them, they won't be around for long." —Diana Andrews

Dairy-Free and Vegan Fudge Test Image
A Note From Our Recipe Tester


  • Cooking spray, for greasing

  • 6 tablespoons vegan baking sticks, such as Earth Vegan Balance Buttery Sticks for baking

  • 3 1/2 cups confectioners' sugar

  • 1/2 cup cocoa powder

  • 1 teaspoon pure vanilla extract

  • 1 pinch table salt

  • 1/4 cup soy milk, or another vegan non-dairy milk substitute

  • 1 cup coarsely chopped walnuts, or any nuts, optional

Steps to Make It

  1. Gather the ingredients.

    Dairy-free and vegan fudge ingredients

    The Spruce / Stephanie Goldfinger

  2. Lightly spray the pan with cooking spray. Line the bottom and sides of a 9 x 5-inch loaf pan with parchment or foil, leaving about a 2-inch overhang on the long sides of the pan. Lightly spray the parchment or foil with cooking spray. Set aside.

    Lightly spray the pan with cooking spray

    The Spruce / Stephanie Goldfinger

  3. Place the vegan baking sticks, the sugar, cocoa, vanilla, salt, and soy milk in a heatproof mixing bowl or the upper part of a double boiler. Place the bowl over simmering water and stir frequently with a silicone spatula, scraping down the bowl occasionally until the vegan baking sticks are fully melted and the mixture is smooth.

    Place the rest of the vegan baking sticks, and ingredients in a heatproof mixing bowl

    The Spruce / Stephanie Goldfinger

  4. Add the chopped nuts if you're using them, gently folding them into the mixture just until well combined.

    add nuts to the chocolate mixture

    The Spruce / Stephanie Goldfinger

  5. Pour the mixture quickly into the prepared loaf pan.

    Pour the mixture quickly into the prepared loaf pan

    The Spruce / Stephanie Goldfinger

  6. Place your vegan fudge in the refrigerator until thoroughly chilled. Be patient at this step, and plan at least 2 hours for your fudge to fully chill and set.

    fudge mixture in the refrigerator

    The Spruce / Stephanie Goldfinger

  7. Once your fudge is firm, remove from the refrigerator. Using the parchment or foil as handles, gently pull the fudge up and out of the pan. Discard the liner and cut into 1-inch bite-sized squares. For a cleaner slice, you can also place your fudge in the freezer for about 5 to 10 minutes just before slicing. 

    Dairy-Free and Vegan Fudge

    The Spruce / Stephanie Goldfinger


  • We recommend using vegan butter in stick form. Try a brand like Earth Balance for this recipe.
  • The mixture can also be melted in the microwave instead of using a double boiler. Stir every 30 seconds and only microwave the mixture until everything is melted.

Recipe Variation

  • Omit or change up the walnuts to another type of chopped nut such as pecan, almond, or whatever nut you desire.
  • Add vegan chocolate chips for an even more decadent fudge.

How to Store

  • Store leftover fudge in an airtight container in the refrigerator for up to a week.