Vegan Fudge
This vegan fudge recipe melts in your mouth, with its gorgeous coconut flavor it is a lovely homemade vegan fudge that everyone will love.
Why This Recipe Works
- This vegan fudge recipe is dairy-free, egg-free, gluten-free and nut-free
- Smooth firm texture that melts in your mouth
- A lovely treat or dessert
Ingredients you will need
- sweetened condensed coconut milk
- sugar
- vegan butter
- salt
- water
- zest of a lime, vanilla extract
Ingredient Notes and Substitutes
- Coconut condensed milk: Coconut condensed milk can be found in the long-life milk section of the supermarket, it will be next to the regular condensed milk.
- sugar
- Vegan butter: The vegan butter I used contained a combination of Shea butter oil (43%), coconut oil (21%), and rapeseed oil (11%).
- Zest of a lime: You can use lemon or lime zest both go well with the coconut-flavoured fudge. Or you can leave out the citrus and opt for vanilla extract. Peppermint extract or any flavoured extracts will also work depending on your taste preferences
Step-by-step instructions
Below are illustrated step-by-step instructions to make my Vegan Fudge recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Prepare a tin for your fudge to set in. I line a 20cm square cake pan with baking paper/parchment paper. The tin does not get baked so you can actually set your fudge in anything. Lining the tin means it is easy to lift out the fudge when it has cooled.
Step two: Place the sugar and water in a medium, heavy-based saucepan. Heat over medium heat, and stir occasionally until all the sugar crystals have dissolved.
Step three: Add the vegan butter, and heat until melted. Once melted add the salt and coconut condensed milk.
Step four Increase the temperature until your fudge mixture comes to a boil. Boil for approximately 5 minutes you are aiming for a soft-ball stage (which is 115 degrees Celsius) Remove from the heat, and add half the lime zest
Step five: Now it's time to beat the fudge. I use an electric beater and beat until the fudge is creamy and thick (it will almost be setting) and has lost its glossiness. It should now appear like it has a matt finish.
Step six: Pour into your prepared tin, sprinkle with the remaining lime zest and pop into the fridge until cool.
Step seven: Slice into squares with a sharp knife.
Enjoy!
Top Tips
Here is how you can make these homemade coconut vegan fudge recipe perfectly every time!
- Ensuring the sugar crystals have all dissolved before adding the other ingredients will ensure your fudge does not have a grainy or gritty texture.
- Be sure to get your fudge mixture up to temperature, a soft-ball will give the best fudge texture. A candy thermometer can be invaluable for this.
- Beat, beat, beat and beat a little bit more. I find I get the best fudge if I continue to beat the fudge until it has not only lost its glossiness but has also thickened and cooled to the point that the beaters leave waves in the surface of the fudge.
- This recipe can be made in the microwave in a micowave safe bowl. Follow the steps above, but instead of heating on the stovetop heat the fudge in the microwave on high for 1-minute intervals until the soft ball temperature is met.
FAQs
Most traditional fudge recipes call for dairy products, butter, milk, or cream.
There are three secrets to good fudge. The first is to ensure all the sugar crystals are dissolved before adding high-fat ingredients such as butter or condensed milk. Second is to ensure your fudge comes up to a soft ball temperature, and lastly really beat your hot fudge mixture until it loses its glossiness.
The secret to making smooth non-gritty fudge is to ensure all the sugar crystals have dissolved before adding any high-fat ingredients like butter, cream or condensed milk.
Vegan Fudge
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Ingredients
- ½ cup water
- 3 cups sugar
- 100 grams vegan butter
- ½ can coconut condensed milk 160 grams
- ¼ teaspoon salt
- zest of one lime or 1 teaspoon vanilla extract
Instructions
- Prepare a tin for your fudge to set in. I line a 20cm square cake tin with baking paper. The tin does not get baked so you can actually set your fudge in anything. Lining the tin means it is easy to lift out the fudge when it has cooled.
- Place the sugar and water in a medium, heavy-based saucepan. Heat over medium heat until all the sugar crystals have dissolved.Â
- Add the vegan butter, and heat until melted. Once melted add the salt and coconut condensed milk.
- Increase the temperature until your fudge mixture comes to a boil. Boil for approximately 5 minutes you are aiming for a soft-ball stage (which is 115 degrees Celsius)Â Remove from the heat, and add half the lime zest or the vanilla extract
- Remove from the heat, and add half the lime zest
- Now it's time to beat the fudge. I use an electric beater and beat until the fudge is creamy and thick (it will almost be setting) and has lost its glossiness. It should now appear like it has a matt finish.
- Pour into your prepared tin, sprinkle with the remaining lime zest and pop into the fridge until cool.
- Slice into squares.
Video
Notes
- Ensuring the sugar crystals have all dissolved before adding the other ingredients will ensure your fudge does not have a grainy or gritty texture.
- Be sure to get your fudge mixture up to temperature, a soft-ball will give the best fudge texture. A candy thermometer can be invaluable for this.
- Beat, beat, beat and beat a little bit more. I find I get the best fudge if I continue to beat the fudge until it has not only lost its glossiness but has also thickened and cooled to the point that the beaters leave waves in the surface of the fudge.
- This recipe can be made in the microwave in a micowave safe bowl. Follow the steps above, but instead of heating on the stovetop heat the fudge in the microwave on high for 1-minute intervals until the soft ball temperature is met.
- Coconut condensed milk: Coconut condensed milk can be found in the long-life milk section of the supermarket, it will be next to the regular condensed milk.
- sugar
- Vegan butter: The vegan butter I used contained a combination of Shea butter oil (43%), coconut oil (21%), and rapeseed oil (11%).
- Zest of a lime: You can use lemon or lime zest both go well with the coconut-flavoured fudge. Or you can leave out the citrus and opt for vanilla extract. Peppermint extract or any flavoured extracts will also work depending on your taste preferences
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