Vegan Fudge

December 2, 2010 by Keri

My grandma makes delicious homemade fudge.  She would always put nuts in it, so when I was a kid, I would try my darnedest to eat the chocolate around the nuts without accidentally tasting one.  Because I’m special, of course, Grandma started making me a nut-free batch every year, once she realized what I was doing.  When I was in college, she would fill a special tin with the nutless fudge, write my name on it, and pop it in the freezer, because that’s how I eat it, until it was time to head back to school.  But since grandma’s fudge isn’t vegan, I wanted to come up with my own vegan fudge recipe to share! I really love what I’ve come up with, and if you try it, I hope you love it too.  This fudge is best kept in the freezer, but as I hope you can see from the photos, it has a nice set either way.  It’s chocolaty, smooth, and sweet with a great texture and bite.  My idea of fudge perfection!

Vegan Fudge Recipe

Vegan Fudge

  • 1 10 ounce container vegan marshmallow fluff
  • 1 1/2 cups powdered sugar
  • 2/3 cup full-fat coconut milk
  • 1/4 cup vegan butter
  • 1/2 teaspoon sea salt
  • 3 1/2 cups vegan chocolate chips
  • 1 teaspoon vanilla extract

Oil an 8 x 8 inch pan and set aside.  In a medium saucepan, combine marshmallow fluff, powdered sugar, coconut milk, vegan butter, and sea salt, and bring to a boil.  Continue to boil mixture for 5 minutes, stirring constantly.  Remove pan from heat and stir in the chocolate chips and vanilla extract until chips are completely melted and smooth.  Pour fudge mixture into your prepared pan.  If you would like to add any additional toppings such as nuts, sprinkles, peanut butter chips, etc, sprinkle evenly over the top now.  Place fudge in the refrigerator to chill for at least 3 hours.  If it isn’t your desired firmness, store in the freezer.  The marshmallow will keep the fudge from becoming too hard to chew, and it has a great texture to eat or serve straight from the freezer.

Vegan Fudge Recipes

Vegan Fudge Recipes

Vegan Fudge Recipes

As always, be careful when cutting your fudge!  My grandma actually had a bad fudge-related accident when I was a kid, so I’m sure to keep it in mind.  She was cut so badly that she still can’t use her pinky finger, as it’s stuck in a permanent “L” of sorts.

What’s your favorite flavor of fudge?  What mix-ins would you chose or are you a plain-fudge-lover like me?

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I Eat Trees is a blog featuring my adventures in all things vegan. My favorite recipes, snack food finds, and restaurant trials are all on the menu so enjoy!


  1. Jennifer says:

    I will be making a batch of these this holiday season! Thanks!

  2. Laura Jill says:

    Oooooh, that looks delicious, Keri! I’m so bookmarking this one to get back to it later. I LOVE fudge!


  3. I enjoy plain fudge the most too but I also like the kind with walnuts in it.

  4. Candy Beans says:

    Just last night I was musing about never having made fudge. This may just be the year for it!

  5. Sideroad says:

    I’d like to try it but have no idea where to buy vegan chocolate chips, epecially where I live.

  6. monica says:

    I live in norway and havent seen any marshmallow fluff in the stores.. I wonder what brand it is?mabye I can order it.

  7. Lacey says:

    do you know that i spent 6 full weeks last year perfecting a coconut milk based sweetened condensed milk so i could make rachel ray’s fudge?
    Seriously; my husband was ready to kill me, but I got it down finally. I haven’t had much success with coconut milk setting fudge properly until i condensed the hell out of it…which takes hours. Fudge=christmas treat only. Of course; Rachel Ray’s recipe doesn’t call for mashmallows of any kind; so no ricemellow creme was used. (i’m assuming that’s the mashmallow fluff you used)

  8. Stefanie says:

    That looks so delicious. I like both plain fudge and fudge with chocolate. I bet peppermint candy canes would be lovely in these.

  9. Elisabeth says:

    WOW! I want some now!

  10. Tami says:

    My grandma used to make homemade fudge too…and we also kept it in th freezer. I’ll be making your recipe this year!

  11. Lisa Marie says:

    This looks fantastic! I love nuts so I’d definitely add a bunch to mine. Chocolate + nuts = awesome! 🙂

  12. Kelsey says:

    added to my to-make list

  13. Keri says:

    Thank you, everyone! 🙂 If you try it, I hope you enjoy it!!

  14. Sandra says:

    Bless you for this recipe! I made it for my vegan husband for our second anniversary (yesterday!). I’m a vegetarian, but not vegan, and never understood what life without fudge at Christmastime would be! 🙂 He had not had any since 1993! This recipe beats any “Fantasy Fudge” the Kraft Marshmallow Fluff folks could come up with for sure!! I used Thai coconut cream instead of milk and had absolutely no trouble with it setting. It even stays nicely at room temperature. Thank you thank you thank you!!

  15. Shanna says:

    This tastes like the fudge I remember! Its pretty foolproof! I replaced the chocolate chips with Semi sweet bakers chocolate (16oz) and it was perfect!

  16. Alaine @ My GF & DF Living says:

    YUM YUM YUM. I want this now!