Microwave Vegan Vanilla Fudge
Microwave vanilla fudge is a delicious and easy-to-make sweet treat that can be enjoyed any time of year. The best part about this classic vegan fudge recipe is that it is made in the microwave, making it a quick and easy dessert option for those with busy schedules. Tastes just like traditional fudge from the UK.
Equipment
- Microwave
Ingredients
- 420 grams Golden Sugar (Just under 2 US Cups - see note)
- 250 ml Coconut Condensed Milk
- 125 grams Plant Based Butter (9 tbsp or 1 stick + 1 tbsp)
- 2 tsp Vanilla Bean Paste
- 290 grams Icing Sugar (Just under 2.5 US Cups)
Instructions
Prep:
- Gather all ingredients and equipment.
Making the fudge:
- Combine golden sugar (you can use light or dark brown sugar as well), plant based butter and coconut condensed milk in a microwavable bowl.
- Cook in the microwave 4 times for 2 minutes. Make sure you stir at each interval to ensure that there are no lumps of sugar remaining. The mixture should be smooth with no graininess remaining.
- Once the fudge mixture is smooth, add in the vanilla bean paste and icing sugar. Mix until fully combined.
- Grease your baking pan with plant based butter and line with parchment paper.
- Pour in the fudge then transfer to the fridge to chill for at least 2 hours until firm on top.
- Remove from the baking pan, peel back the sides of the parchment paper and cut up in to slices. Enjoy!
Video
Notes
- This recipe makes 35 bite-sized pieces which are wonderful for a quick sweet treat or to box up as a gift for friends and family.
- You can use any type of brown sugar in this recipe: light, golden, dark, or demerara. All will add a caramelly undertone to the fudge. If you only have white sugar available, that will still work but note that the fudge will be lighter in colour and have less of a caramel flavour. It will still taste amazing though.
- My fudge took approx. 2 hours to set in the fridge. Timings may vary depending on the humidity.
- Store wrapped in parchment paper and in an airtight container. If it is humid in your home, I suggest refrigerating and allowing it to come back to room temperature before eating. It will soften in warm conditions.
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