18 Vegan Fudge Recipes (2024)

FAQs

What are the ingredients in Mrs Tilly's vegan fudge? ›

Ingredients. Sugar, Glucose Syrup, Cocoa Butter, Brown Sugar, Golden Syrup, Demerara Sugar, Humectant: Glycerine, Natural Flavouring, Colours (Caramelised Sugar, Paprika Extract, Curcumin), Salt. Not suitable for MILK allergy sufferers as milk is present in the manufacturing environment.

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.

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

Evaporated milk doesn't have sugar added. The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.

ALMOND MILK (WATER, ALMONDS), LIQUID SUGAR (SUGAR, WATER), COCONUT OIL, SUGAR, COCOA (PROCESSED WITH ALKALI), CORN SYRUP, WHEAT FLOUR, WATER, SOYBEAN OIL, COCOA, PEA PROTEIN, INVERT SUGAR, SUNFLOWER LECITHIN, CORN STARCH, GUAR GUM, LOCUST BEAN GUM, VANILLA EXTRACT, SOY LECITHIN, SALT, NATURAL FLAVOR (COCONUT), MALTED ...

Dairy Queen's fudge sauce is made using high-quality cocoa powder, sugar, and butter, resulting in a rich and creamy texture. The fudge is poured over the soft-serve ice cream, creating a delectable swirl of chocolate goodness that will leave you craving for more.

Classic fudge is made with ingredients like dairy butter, evaporated milk or condensed milk, milk chocolate, and sometimes even marshmallow fluff. These ingredients are of course not vegan-friendly (marshmallows aren't even vegetarian!) but are thankfully easy to substitute with healthier plant-based options!

Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft. A temperature of 112°C to 114°C (234°F to 237°F) must be maintained. This will ensure the fudge has the ideal concentration of water and sugar. Fudge is difficult to make.

OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).

Overcooking or Undercooking:Solution: Cooking the fudge for too long or too short a time can affect its texture. Follow the recipe instructions closely and use a timer to avoid overcooking.

What is the secret to smooth fudge that is not gritty? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.

Too cooked

This fudge was cooked to a temperature of 118 °C (244 °F). At this temperature, the sugar is too concentrated and there is not enough water left to form syrup around sugar crystals. The result is hard and brittle fudge.

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.

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.