Vanilla vegan fudge cut into pieces and served in a tin

Vegan fudge

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(4 ratings)

Prep: 10 mins Cook: 40 mins

More effort

Cuts into 36 pieces

Adapt this basic vanilla fudge recipe however you like. Top with broken vegan biscuits for a cookies & cream fudge, or dip chunks of fudge in vegan dark chocolate

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: Per piece

  • kcal70
  • fat2g
  • saturates0.3g
  • carbs13g
  • sugars13g
  • fibre0.1g
  • protein0.1g
  • salt0.04g
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  • 450g light brown sugar
  • 250g carton oat ‘cream’ (we used Oatly creamy oat), or another dairy-free cream substitute, such as coconut cream
  • 150ml unsweetened oat or soya milk
  • 50g vegan margarine (we used Vitalife dairy free spread)
  • 1 tbsp glucose syrup
  • 1 tbsp vanilla bean paste


  1. Line a 18 x 18cm cake tin with baking parchment. Tip the sugar, oat or coconut cream, milk, margarine and glucose syrup into a large saucepan. Heat to dissolve the sugar and melt the margarine, stirring now and again.

  2. Once dissolved, put a sugar thermometer in the pan, making sure the end is completely covered by the syrup – if not, transfer the mixture to a smaller pan (with enough space for the syrup to bubble up). Increase the heat and bring the syrup to a steady boil. Keep bubbling, stirring occasionally to stop the sugar from catching, until the mixture reaches 116C – this is known as the soft ball stage.

  3. Remove the pan from the heat and leave to sit, undisturbed, for 5 mins, until the temperature drops to 110C. Stir in the vanilla and a good pinch of salt.

  4. Keep the sugar thermometer in the pan and begin beating the mixture vigorously with a wooden spoon until the temperature cools to about 60C. By this time the fudge will be really thick and will have lost it glossy shine. Remove the thermometer and continue beating for a few mins more. This process is very important when making fudge, as it creates small sugar crystals, which give the fudge its lovely smooth and creamy texture.

  5. Before it sets completely, quickly pour the fudge into your prepared tin and smooth over the surface. Leave to cool at room temperature overnight – don’t put the fudge in the fridge as it will become sticky and won’t set properly. Cut into bite-sized pieces. Will keep, in a sealed container, for up to two months.

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Comments, questions and tips

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Hannah Boocock's picture
Hannah Boocock
24th Dec, 2018
Fudge is tasty! I let it get to hard ball by mistake then let it cool too much (serves me right for trying to cook 3 dishes at once...) so it's fairly crumbly. Also it cools very quickly from pourable to not pourable! However, taste and texture were good and it didn't require anything difficult!
Rachel Hodgson's picture
Rachel Hodgson
16th Mar, 2020
Does the recipe use vegan single cream or double cream?
Barney Good Food's picture
Barney Good Food
19th Mar, 2020
Hi, please use the 'cream' stated or, if you have a choice, vegan double 'cream'.
Jeane Bognar's picture
Jeane Bognar
24th Aug, 2019
Did anyone try this with white sugar? Does it turn out nice?
goodfoodteam's picture
26th Aug, 2019
Thanks for your question. We haven't tested this with caster sugar but there's no reason why it wouldn't work. The taste will subtly less rich and the colour may be lighter.
Montana Rose's picture
Montana Rose
8th Feb, 2019
Hello, my fudge came out like liquid caramel, is there any way to remedy this?
goodfoodteam's picture
11th Feb, 2019
Thanks for your question. We're sorry to hear your fudge didn't set. Unfortunately it sounds like you'll need to start again. It's essential to follow the temperature guide above to ensure a good set.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.