Easy Vegan Fudge

A bare-bones vegan fudge that skips the sweetened condensed milk and the candy thermometer entirely. Margarine, cocoa, vanilla, and a splash of soy milk get warmed over a double boiler with powdered sugar, melting into a glossy chocolate batter that sets up firm in the fridge.

Powdered sugar is doing the structural work here. It dissolves into the warm margarine without needing the long cooking and crystallization that traditional fudge demands, which is why this recipe forgives even nervous candy makers.

Pour quickly. The mixture starts to set the moment it leaves the heat, and a slow pour leaves you with bumpy fudge instead of a smooth slab.

Pro Tips

• Use a heatproof bowl over simmering water rather than direct heat, scorched cocoa turns the whole pan bitter
• Sift the powdered sugar before adding to avoid lumps that won’t dissolve
• Press the surface flat with a greased spatula or parchment for a clean, professional finish
• Chill at least an hour before cutting, warm fudge tears under the knife instead of slicing clean

Variations

• Stir in chopped pecans, walnuts, or pistachios for crunch and color
• Add a teaspoon of espresso powder for deeper chocolate flavor
• Swirl in vegan peanut butter or almond butter before chilling for marbled fudge