Vegan Penuche Fudge

December  3, 2018
Author Notes

This contest calls for butter, but does not specify what kind. These days, there are good vegan butters available (for those who may scoff and deride them as mere margarine: not necessarily so). And vegans do enjoy buttery things -- even if not dairy.

Back in the day, some time during the Pleistocene Age, I used to make a dairy version of this fudge. Wanting to make this for the vegans in my life, I fiddled around with ingredients and proportions till I got it right. It's really easy to make, and especially nice to have for the holidays.


  • Prep time 5 minutes
  • Cook time 15 minutes
  • Serves a bunch
  • 2 cups Brown sugar (I prefer dark but light is ok too)
  • 6 tablespoons Non-dairy milk (I used coconut)
  • 4 ounces Vegan butter (I used Miyoko's)
  • 1 teaspoon Vanilla
  • 1 cup Confectioner's sugar
In This Recipe
  1. Combine brown sugar, milk and butter in a pot. Bring to a full boil, over medium-low heat, stirring occasionally. Pour over confectioner's sugar and beat (I use a stand mixer but a mixer or beating by hand works), add vanilla, and beat thoroughly till smooth. Pour into a greased 8" pan. Refrigerate to store.

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