The Best Vegan Fudge Ever
What is the one food you remember from your childhood as being better than anything else? Was it the sugar cookies your grandmother made? The grilled cheese sandwich your dad grilled especially for you? Maybe that’s not it, but there was something, wasn’t there? And you’ve never been able to find something as good anywhere else.
For me, the one thing I remember as being incomparably amazing was the fudge my mom made. Even though she would usually sabotage it with walnuts, I would sometimes get a small batch just for myself. It’s been years and years since I’ve had anything even comparable to that fudge. I mean, even before I was vegan, there wasn’t anything nearly as good.
Finally, my mom agreed to show me her recipe step by step so I could veganize it. She even said it was ok for me to share it with you, which I think is pretty generous, considering it is the best fudge ever. Thanks mom!
Ok, here’s what you need…
1 1/3 cup of non-dairy cream, unsweetened
2 2/3 cup sugar, yeah, that much sugar
4 ish oz bittersweet chocolate
2 Tbsp corn syrup
4 Tbsp Earth Balance
Put everything in a medium sauce pan and stir together. Turn the heat on to medium high and stir occasionally so that the chocolate melts evenly. Bring to a boil and using a candy thermometer, or your cunning senses, heat slowly to the firm ball stage, about 240° – 250° F. If you want your fudge a little creamier you don’t have to go quite this hot.
To check the firmness, you can spoon a small bit into some cold water. Take out the cooled piece and roll between your fingers. The harder it is, the firmer your fudge will be. Once it reaches the desired temperature, remove from heat and allow to cool for a few minutes. In the mean time, grease a pan to put your fudge in. Mix in 1 tsp of vanilla.
If you’ve made it through all that, get ready for the hard part. Using a spoon, beat the fudge so that air is incorporated into the mixture. Don’t stir, beat. If your arm doesn’t get tired, you’re not doing it right. In fact, you might want to have a backup beater on hand to help you. My arm is still sore from this part actually. Do this for a couple minutes, until the mixture is a bit fluffier.
Pour the fudge into your prepared pan and smooth over a bit. Slice into chunks once it has cooled somewhat, but is still slightly warm. You probably want to use a butter knife as well and not a ridiculous sharp one like the one above. Also, go ahead and make those chunks pretty small, you’re better off this way.
You can totally snack on some bits here when it’s still warm, but know once you start it will be hard to stop. I personally like it best once it has cooled completely and hardened.
So the verdict? It’s almost exactly the same as I remember it. That sugary sweetness that melts in your mouth with a rich chocolate flavor. The flavor of the mimicream definitely has a subtle effect, but in the end one I like, giving it just a hint of nuttiness. I may try a few variations, and practice my beating technique, but I wouldn’t hesitate to say that it was a complete success. I should also probably mention this is the recipe for a double batch so go ahead and half it if you like. Although you might not want to. On the other hand, you might eat it all in one day so beware. Not that anyone I know would do that. Never.
Oh dear me, that looks absolutely amazing!! I think it might be a good thing that I don’t have any source for non-dairy cream, because I don’t know if I could keep myself from eating the whole recipe myself *wipes drool off keyboard*
Thanks so much for sharing! 🙂 I am definitely keeping this in mind for the next time I need something decadent to bring somewhere.
-K
Cannot thank you enough for sharing this! It really does look like the best creamiest vegan fudge around. Swirl in some peanut butter and then you’ve got some peanut butter fudge too!
Aaah this looks so good! I wonder if you could use maple syrup in place of the corn syrup!
I was lucky enough to try some of this fudge, and it’s awesome! The chocolate taste almost reminds me of brownies or chocolate cake. It’s so yummy! Thanks again for giving me some, Alix!
Yum! Thanks to you and your mom for sharing!
AWESOME!!! i have missed my mom’s fudge so so much and i don’t like nuts in mine either! thanks for sharing the receipe 🙂
Thanks Honey…
And a little sabotage with not quite right ingredient amounts will keep the recipe a secret!
xxxMom
shh don’t tell and no one will know! 😉
That is sincerely the best fudge I have had in my life. I can’t wait to try out all the other variations.
Oh man, I miss the fudge my Mom made for holidays. I’ll have to try this!
This is so awesome! I have to try it!
Jessica
Oh this is amazing. I LOVE fudge, it is pure delicious chocolate heaven. I haven’t been able to find soy cream in YEARS, but when I do this will be getting made for sure.
this looks AMAZING. and i am pretty sure that corn syrup picture could win some awards….
you know what sounds so good, making it with hazelnut flavored creamer!
perhaps eventually i’ll get around to doing just that.
thanks for the recipe!
wooooow. awsome. i HAVE TO try tjis recipe. thanks for sharing…
may i ask you where did you bought this non-dairy cream?
see ya!
That looks like such a great dessert!!
Oh wow! I’m going to try this recipe out for sure, except I am not only a vegetarian but I am allergic to chocolate. Soooo I will try it out with carob, wish me luck haha.
I have never successfully made fudge, until today. AND THIS IS FABULOUS. I was absolutely dying for fudge (as I often do), and happened to find this recipe, which seemed to be the best one online… no lie, it really is! I used full-fat coconut milk instead of Mimic Cream (they stopped selling it at my Whole Foods!) and Trader Joe’s vanilla baking chocolate, and it turned out fabulous! I just wish I’d had nuts! THANK YOU!!! My bf and I scraped every last scrap off the pot when it was done.
I do not know what I did wrong. If anyone can help that would be great! Also, what size pan do you put the fudge in. I just have a goopy mess in a pie pan. Oh well.
if it didn’t solidify, most likely this is because it wasn’t heated to the correct temperature. the sugar needs to reach the soft ball stage in order to make the candy fudge. the size of the pan isn’t super important. if you want thicker fudge, go for a smaller pan and vice versa.
Yes! Thank you! I’ve been looking for real (i.e.; no confectioner’s sugar) fudge to properly prove the deliciousness of fudge to my daughter, and this is the one. I’m making it tomorrow. Can’t wait.
I just made this for Valentine favors for my daughter’s fifth grade class (there are dairy allergies so I sought a vegan recipe). She said it’s better than what we get at the beach! It’s sunday- I hope this makes it till thursday! Love your blog, by the way- I’m not vegan, but I do vegan baking on occasion- I’m gonna try a few more of your recipes soon (that almond cake looks amazing). Thanks!
Just made this tonight and wowowow it’s so good! I used coconut cream milk instead of the soy cream and added peppermint flavoring and almonds and a tablespoon of cocoa powder as well (couldn’t leave well enough alone) At first I was thinking this IS NOT going to turn out because right around the soft ball stage when I took it off the fire it was really stringy like caramel, I mean really stringy and stretchy. I beat it like crazy anyway and dropped it in my pan and 20 minutes later went back to check on it and it had firmly set up and fudge!! No stringy mess, no disappointment just delicious fudge worthy of sharing <3
I stayed up very late trying to make this in time and it was ruined. I don’t know where you’re getting the 240 degrees, but the firm ball stage, according to other sources, is 118 to 120 degrees. Other sources also say to cook fudge to the soft, not firm, ball stage, closer to 114 degrees.
Please change the recipe so no one else is in tears after missing her chance to finish making fudge for her loved ones!
Sigh…never mind. The degrees I was looking at were in Celsius. No idea how I went wrong, then. I even tested my thermometer.