Easy Vegan No Bake Fudge Recipe (2024)

FAQs

What is vegan fudge made of? ›

Easy vegan fudge made healthy with a base of coconut, nut butter, and cacao powder. Naturally sweetened with maple syrup and dates, and intensely chocolaty thanks to melted cocoa butter and cacao powder. The ultimate rich, vegan-friendly fudge.

Fudge Didn't Set

If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).

Evaporated milk is often called for in fudge recipes, for the creamy milkiness it imparts, and this Rocky Road Fudge is no exception.

A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

You can substitute coconut oil for butter in a 1:1 ratio. The oil—which can be both a solid and a liquid—can bring a coconut taste to foods, so it works seamlessly in chocolate dishes or dishes with tropical flavor profiles.

This product contains 5 ingredients that are not vegan and 4 ingredients that may not be vegan.

The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool. Heat in 30-second bursts in the microwave, stirring well between each to ensure everything is melting evenly.

Sweetened Condensed Milk – One can, which is the “secret” ingredient to these incredibly easy fudge recipe. It ensures a smooth and creamy texture.

What happens if I use condensed milk instead of evaporated milk? ›

These items are essentially the same with one big difference: no sugar is added to evaporated milk. Sweetened condensed milk also has 60% of the water removed, but contains 40% sugar. Due to the big flavor difference, they cannot be substituted for each other.

Almond milk is suitable for sweet dishes, whereas cashew milk can be used in both sweet and savory recipes. Like regular milk, you can heat a nut milk to reduce the water content. This creates an evaporated milk substitute, though it won't be quite as thick as regular evaporated milk.

How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.

If you don't heat your fudge to a high enough temperature, you'll end up with a soft product. And if you heat the mixture too much, your fudge may be harder than you'd like.

Fudge is a dense, rich confection typically made with sugar, milk or cream, butter and chocolate or other flavorings. The base for fudge is boiled until it reaches the soft-ball stage (135 to 140 degrees F), then stirred or beaten as it cools to minimize the formation of sugar crystals.

Betty Crocker frostings are made with dairy-free ingredients, such as vegetable oil and natural sweeteners. Their vegan options include: Classic Coffee. Indulgent Chocolate Fudge.

Cocoa powder is the cocoa solids in its raw form, and this will be vegan, however hot chocolate powder may contain dried milk which would make it unsuitable for those on a plant-based diet.

Chocolate fudge is typically suitable for lacto-ovo vegetarians. However, it usually includes several prominent dairy ingredients: sweetened condensed milk, butter, and, in most cases, milk chocolate.