Vegan Cranberry Pecan 5-Minute Fudge (Gluten Free, Dairy Free, Soy Free)

Fudge. Melt in your mouth piece of heaven.  

I have been making fudge for more years than I care to admit to and fell in love with what has, in recent years, been dubbed “five minute” fudge more than 20 years ago. 

No doubt you have seen similar recipes.  Rachel Ray shared her version on Oprah a few years ago (an episode I found myself yelling at the television over…how dare she share my secret! {laughing}), Eagle Brand ® once sold pre-measured boxes of the stuff…Not only is this an easy way to whip together this ultimate chocolate treat, it really makes the best fudge one could ever imagine. 

The perfect gift, the best treat for holiday parties, an easy solution to your chocolate craving, five-minute fudge is a great stand-by for your chocolate dessert needs. 

There is an unfortunate thing about my old stand-by, though…the dairy.  Up until now, my dairy-free daughter has never known the decadence of this luscious dessert. 

Then I was inspired by a post made earlier this month by the brilliant Heidi Kelly on her 12 days of Christmas Cookies event over at Adventures of a Gluten Free Mom… it just so happens that Hannah Kaminsky, author of My Sweet Vegan has her own version of 5 minute fudge titled: Five-Minute Coconut Fudge, found on one of my other favorite pages, Go Dairy Free

While this version isn’t as straight to the point as my dairy filled stand-by, I was impressed with Hannah’s Coconut Fudge and thus inspired to find a vegan, dairy free way to perfect my own favorite. 

Using a pre-made batch of my vegan Sweetened Condensed Milk, this recipe takes but a few moments to put together and truly is something everyone can enjoy! 

Here is your chance to convince your friends that you are the ultimate chocolate confectioner, mix it up, sit back and enjoy your success. 

Vegan Cranberry Pecan 5-Minute Fudge (Gluten Free, Dairy Free, Soy Free)

1 c Vegan Sweetened Condensed Milk

2-10 oz Bags Vegan Chocolate Chips

1 Tsp Vanilla Extract

1 c Chopped Pecans

½ c Dried Cranberries

In large sauce pan, combine sweetened condensed milk, chocolate chips and vanilla.  Melt over medium heat until smooth.  Remove from heat and fold in pecans and cranberries.  Pour mix into parchment lined cake pan (9×13 for thinner squares, 8×8 for thick, generous squares).  Allow to cool completely before cutting into squares. 

You can easily customize this version by changing the extract and the mix-ins used.  Get creative! With such an easy recipe, why not play a bit?

As you saw on my previous post, Sweetened Condensed Milk, I had a special giveaway over on my Facebook page.  While I will not hold these types of giveaways often, joining my growing base of fans over on Facebook or Twitter (or both) is a great way to ensure you have every chance to join in on future giveaways and everyday conversations! 

As for the winner of this month’s giveaway?  Using, Lisa Rose Reinhardt is the winner of a $25 Amazon Gift Card.  Congratulations Lisa! 

Thank you, everyone, for your continued support and encouragement.  I hope you find as much pleasure in these recipes as I do in sharing them with you.

Here’s to a holiday filled with delicious goodies that are safe for everyone in your family!



  1. Sounds very yummy. Every time I make fudge at my house it doesn’t last very long (my husband and I are both chocoholics). I’ll definately have to try this one out.

  2. So I’m a bit confused. I need to make the evaporated milk before making this recipe, but since I don’t anticipate using it for anything else, do I make 1/2 of the recipe with the possibility I’ll be a bit short, or make the full recipe and end up with an extra 1/2-1 cup of milk? It seems like you can’t count on getting a full cup of evaporated milk from 1 can of coconut milk. Is that true? Should I maybe add a splash of another non-dairy milk with an accompanying dash of agave to make sure I have a full cup?

    • Ayela, good question! To clarify, it is sweetened condensed milk that is needed, not evaporated milk. Because the process of reducing the agave with the milk creates more of a syrup, versus just a sweet milk, I am not sure what you would end up with should you not follow the recipe as it is.

      You will have some left over, yes, what you do with that is up to you…I have saved it in an airtight jar for more than a week, have used it in my tea, have used it as a replacement in other recipes calling for sweetened condensed milk, etc. You are always more than welcome to experiment though! If you do, please return and share your results, I would love to see what you have done. 🙂

    • I just made half the recipe for the condensed milk and stopped cooking it down when there was a cup left. Had to pour it into a measuring cup and then back in cause I was a bit too impatient at first but it totally worked. This fudge is amazing.

  3. Hello!

    I made this yesterday with your lovely vegan condensed milk recipe and it was a real delight!

    MMMMMMMM,..great as a lovely food gift too!

    I just added your blog to my list of bloggers that I totally digg on my blog!

  4. Hi! This recipe looks so yummy! Do you know if this is also corn free? My husband recently found out he’s corn free but I have no idea where corn is found… Thank you! 🙂

    • Oh goodness! What a difficult challenge. While I do not believe there is anything corn derived in the vegan chocolate chips I recommend, I strongly suggest checking the package and verifying this directly. Dextrose, xantham gum, and other odd ingredients are derived from corn and would not be safe for your husband.

      That being said, the remaining ingredients in this recipe are competely corn free. I hope you enjoy!

  5. Don’t worry about ‘leftovers’ of the condensed milk! Use it in hot or iced coffee and/or tea beverages. Or use it to make hot or cold chocolate non-dairy milk!

  6. I’ve made this twice now! It is amazing.
    The first time I made it with macadamias and dried apricots. Delicious! Amazing!
    The second time I made it with hazelnuts and cranberries. Not as great. I found the skins on the hazelnuts a little dry and distracting from the otherwise creamy wonderfulness. And compared with dried apricots, cranberries were just not as good (sorry), the apricots are bigger so you bite through them more often than the little cranberries.
    Thanks so much for posting these recipes!

    • Meliisa,

      Thank you for the feedback! I love macadameias and chocolate yet hadn’t ever thought to use them in fudge, what a great idea.

      🙂 Thanks again.




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