Vegan Caramel Fudge
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My vegan caramel fudge is salty, sweet, smooth, and super creamy! Made with just 3 ingredients, it’s ready in 5 minutes.
I grew up polishing off the holiday caramel fudge that came in those fancy tins. Since developing my own recipes, I cut out the white chocolate and condensed milk to make a completely vegan version.
It’s easily my most requested dessert during the holiday season or whenever my family has a fudge craving. I never hesitate to make it because it lasts for up to 2 months (well, not in my household).
Table of Contents
Arman’s recipe highlights
- Easy to make. Just combine all the ingredients and refrigerate until firm. That’s all there is to it. No candy thermometers required.
- Tastes like dulce de leche. You get a smooth, creamy, deeply flavorful treat that tastes remarkably similar to dulce de leche.
- No refined sugar. Instead, my fudge is naturally sweetened with maple syrup.
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Cashew butter. Smooth and drippy with no added sugar. I prefer cashew butter over other kinds since its mild flavor pairs well with the maple syrup. Making fudge for someone with a nut allergy? I recommend using tahini over sunflower seed butter since it works the same way as cashew butter.
- Coconut oil. Helps hold the fudge together. I like using refined coconut oil to avoid any coconut flavors.
- Maple syrup. Adds sweetness and a caramel flavor. I also had success with agave, although it has a more subtle sweetness.
- Salt. Just a pinch for that lovely sweet-and-salty flavor.
How to make vegan caramel fudge
Step 1- Prep. Line a 24-count mini muffin tin with muffin liners and set aside.
Step 2- Combine ingredients. In a microwave-safe bowl or saucepan, combine all ingredients and heat until just melted. Stir until smooth and glossy.
Step 3- Shape. Divide the fudge batter evenly amongst the lined muffin tray. Refrigerate for at least 30 minutes or until firm.
Arman’s recipe variations
- Make fudge bars. Instead of portioning the batter among muffin tins, pour it into an 8 x8-inch square pan lined with parchment paper. When it’s set, slice the fudge with a warm, sharp knife.
- Fold in some mix-ins. I sometimes stir in chocolate chips, chopped nuts, or sprinkles for the holiday season.
- Enhance the flavor. I sometimes fold in 1 teaspoon of vanilla extract for a little flavor boost. Other flavor extracts like anise or peppermint also work.
- Drizzle caramel on top. While I think there’s plenty of caramel flavor in the fudge, you can drizzle more caramel sauce on top before letting it set in the fridge.
More fudge recipes
Fudge has to be one of the easiest desserts, and I have a fair few on my site. Try one of these next:
Vegan Caramel Fudge
Ingredients
- 2 cups cashew butter Can use any nut or seed butter of choice
- 1/2 cup Coconut Oil
- 1/4 cup maple syrup
- 1/4 teaspoon salt optional
Instructions
- Line a 24-count mini muffin tin with muffin liners and set aside.
- In a microwave-safe bowl or stovetop, combine all your ingredients. Heat until just melted.
- Remove from heat and whisk very well, until a smooth, glossy texture remains.
- Divide the fudge batter evenly amongst the lined muffin tray. Refrigerate for at least 30 minutes, until firm.
What are some varieties could add to the basic fudge mixture
Yummy!
Thank you, Jim!
Hi Arman can I use olive oil instead of coconut oil
Hi Audrey- that won’t work sorry- olive oil is still liquid below room temperature. The only other alternative to coconut oil is butter 🙂
Make a good food gift as a stocking stuffer
Yes!!! although it never lasts long enough in my house haha!
It looks very simple, it’s low in sodium and there’s not anything in it I’m not supposed to have. Can’t wait to make it!!
Please do, Betsi- it’s such a simple and delicious treat!
Thank you! I’m always looking for healthier versions of recipes!
I was about to make this but a bit confused. In the description, you say “Made with just 3 ingredients and ZERO sweetened condensed milk or white chocolate!” but the ingredient list is different???? Please clarify what my old eyes are reading. Thanks and love your recipes and Kewpie, too.
Ok, I figured it out. I misread that totally. Going to try it soon.
What else can you use if you don’t want to use coconut oil
Hi Joanie, regular unsalted butter will work too 🙂 Hope this helps!
Hello love your recipes and site – is there a conversion for Metric quantities available
We use american cups and tablespoons 🙂
You can ask google what the conversion is for 1 cup to metric or look it up here on Pinterest I’m pretty certain they have a conversion chart
Thanks Paula! We’re working to get metric conversions on all our recipe cards at the moment.
I love salted caramel, but wondering, am I supposed to Add salt,for the “salted” bit ,though it doesn’t say?My almond butter doesn’t have salt. And is it the combo of coconut oil and maple syrup that’ll give it the caramel taste?
Thanks!
That is correct, but definitely add a pinch of salt.