Rich chocolate fudge is topped with candy cane pieces for a decadent and festive treat. This easy and delicious vegan peppermint fudge is the perfect addition to your holiday dessert menu!
Remember my three-ingredient dairy free fudge recipe?
Well, with just a couple more ingredients, like peppermint extract and crushed candy canes, we can give that dairy free fudge a holiday makeover. Of course, fudge is nice because you can really add whatever you’d like to it – crushed cookies, nuts, mint, dried fruit, shredded coconut – there are lots of possibilities.
But vegan peppermint fudge seemed like the most festive choice for December. Chocolate and mint is a great combination and the perfect addition to a holiday dessert table.
This peppermint fudge comes together very easily, and it looks so pretty sliced into neat little squares with candy canes on top.
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Ingredient Notes
- Full-Fat Coconut Milk – The only type of non-dairy milk that will work in this recipe is canned full-fat coconut milk. Make sure that you get the full-fat kind, and check the label and make sure it contains guar gum. Otherwise this vegan fudge will not set up.
- Dairy Free Chocolate Chips – I’ve made this recipe for vegan peppermint fudge several times now with assorted ingredients. This recipe works very well with PASCHA 85% bittersweet chips, as well as Enjoy Life Dark Chocolate Morsels. It WILL NOT work with the Enjoy Life Mini Chips – there is too much sugar and oil in those chips.
- Powdered Sugar – I also use powdered sugar that is made with tapioca starch, not cornstarch, like the Wholesome Sweet brand. I’m unsure if that matters, but I haven’t tried it with cornstarch based powdered sugar.
- Peppermint Extract – Start with a small amount of peppermint extract and taste the fudge. It is a very strong ingredient, and you don’t want to overdo it!
- Candy Canes – Don’t add the candy canes to the top until the fudge has set, or they will melt, and make a sticky coating on top of the fudge. If you’re vegan, or want to avoid artificial food coloring, you will want to use candy canes that have natural food dye.
Brand of Coconut Milk
This recipe works with Taste of Thai coconut milk and also Thai Kitchen. You must use full fat coconut milk, and I recommend chilling the can, and then pouring off some of the liquid before using. I usually pour off about 2 Tablespoons of liquid.
Another option would be to use canned coconut cream – make sure that the coconut cream is unsweetened.
Step by Step Instructions
- Place the coconut milk in a saucepan, and warm it over medium heat. Stir in the powdered sugar. Add the dairy free chocolate chips, and stir until melted.
- Spread the fudge into a pan that has been lined with parchment paper. Refrigerate for two hours or until firm.
- Use a sharp knife to slice the chilled fudge into squares.
- Sprinkle crushed candy canes on top, or any other topping you desire.
Texture
This fudge has a firm texture, and you can easily slice it. It does need to be stored in the refrigerator, because it will melt if left out for too long.
Storage
Store the fudge in the refrigerator in an airtight container. It should stay fresh for 5-6 days. You can also freeze this fudge in a freezer safe container for up to 3 months.
FAQs
I don’t know of any other dairy substitutes that will work for this fudge. Coconut milk or cream is very thick, and will result in decadent fudge that is easy to slice.
I haven’t tried that, but my guess is that it will not work. The starchiness of the powdered sugar is needed to help this fudge solidify.
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Recipe
Easy Vegan Peppermint Fudge.
Festive dairy free and vegan peppermint fudge is fun for the holidays! This treat is one that everyone loves!
Ingredients
- 13.5 ounces full fat coconut milk chilled – you could also use coconut cream
- ¾ cup confectioner’s sugar
- 3 cups dairy free dark chocolate chips I used PASCHA Chocolate 85%
- ¼ teaspoon peppermint extract optional
- 3 candy canes crushed
Instructions
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Chill the can of coconut milk in the refrigerator overnight.
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Line an 8×8 inch square pan with parchment paper so that it hangs over the edges of the pan.
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Open the chilled coconut milk and drain out about 2-3 tablespoons of the really thin liquid. Put the rest of coconut milk in a sauce pan and heat over medium low heat. Sift in the confectioner’s sugar and whisk thoroughly to combine. Do not boil.
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Add the dairy free dark chocolate chips and stir well until they are fully melted.
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Remove the pan from the heat and stir in the peppermint extract if you are using it.
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Pour the mixture into the prepared pan and spread out evenly with a spatula. Let it sit at room temperature for about 30 minutes.
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Put the pan in the refrigerator and chill for two hours or until the fudge is firm.
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Use the parchment paper to remove the fudge from the pan. Sprinkle the crushed candy canes on top, then slice into squares.
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Store in the refrigerator.
Recipe Notes
Store fudge in the refrigerator. It will stay fresh for 5-6 days. You can also freeze this fudge.
This recipe makes 36 squares of fudge. Nutrition facts are for one square of fudge.
I used very dark chocolate chips. If you use lighter chocolate chips, this fudge may not set – I did not try it with semi-sweet or even milk chocolate chips. Dark chocolate is what worked for me.
This post was originally published in December 2015. It has been updated with more tips and tricks.
Urvi
Can I use dairy free milk instead of coconut milk?
Kelly Roenicke
No, the full fat coconut milk is the only thing that will work. Or heavy cream may work, but then it wouldn’t be dairy free.
Lynne
I made this recipe with cornstarch-based confectioner sugar, Thai kitchen coconut milk, and enjoy life chocolate chips. Worked out well except I needed about 1/2 cup more sugar to get it to thicken properly. Delicious!
Libbie
Hi, do you have a weight for the chocolate chips as in the UK we get dark of Dairy free chock more easily than chips???
Kelly
I don’t, I’m so sorry!
Maris King
My girls and I just made this fudge and it’s in the fridge as we speak…it smells amazing! Can’t wait to have a piece! We also made classic Spritz cookies today (our families favorite holiday cookie) I swapped out the butter and regular flour for Earth Balance vegan buttery spread and Bobs Red Mill One for One gf flour…they turned out AMAZING! Since I make a lot of your recipes, I immediately thought of you and wanted to share. It’s been 3 years since we have made holiday treats due to finding out all of our food allergies. Thank you for being my number one source for delicious allergy friendly recipes!
Merry Christmas,
Maris
Kelly
That sounds delicious! I love Spritz cookies! Thank you so much for your nice note! I appreciate you reading and trying my recipes. I hope you had a Merry Christmas! :)
Jen
It says to store this in the fridge. Is that just for long-term storage, or will it start melting if left at room temperature for too long (say, a day)? I’m looking for some fudge that’ll survive under the tree for a little while.
Emma
I just made a chocolate orange version of this but it hasn’t set :( any idea why? I used a coconut milk with guar gum. How hot do you need to heat it at the start? I’m wondering if I didn’t heat it enough?
Kelly
I just heated the milk until simmering, then added the chocolate chips. What kind of chocolate chips did you use? How long has it been chilling?
Emma
I definitely didn’t get it to simmering point, so maybe it wasn’t hot enough then? I just Tesco dark chocolate (I’m in the UK)
Kelly
I’m sorry, my response wasn’t correct. It should have said until steaming. (I’m trying to email two different people at once). Do not boil the coconut milk, it should just steam. When you add the chocolate, it should melt pretty quickly. What percentage chocolate is it, I see Tesco has an 85% version, was that it? And how long has it been chilling?
Emma
Hi Kelly. It’s not a really high percentage choc, about 60% I think. Choc melted fast enough but it wasn’t steaming. It’s been chilling for 3.5 hours x
Kelly
I’m so sorry you had this issue. I’m not sure what caused it.
Sarah @Whole and Heavenly Oven
Oh goooosh, can I even describe how perfect this fudge is looking to me right now?? It looks so thick and perfectly fudgy!
Kelly
Thank you!
Rahul @ samosastreet
These look so yummy. Hoping to get into the baking mode tommorrow
Lisa
Where has the time gone?? My trip to England is coming up 10 days and I’m not ready for it at all. I usually make peppermint bark for my in-laws, but I’m ready to switch things up. This peppermint fudge looks perfect!
athleticavocado
I can’t believe this is dairy-free, so rich and delicious! pinned :)
Gayle @ Pumpkin 'N Spice
I can’t believe Christmas is two weeks away, either! This fudge looks delicious, Kelly!
Kelly
Thanks, Gayle!