Caramel Fudge Without Condensed Milk (Vegan)

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This healthy vegan caramel fudge without condensed milk needs 6 wholesome ingredients, and comes together in about 20 minutes. It delivers a rich, creamy, melt-in-your-mouth fudge texture you’re after.

Why you should make this Caramel Fudge recipe

• Rich, creamy peanut caramel flavour with zero condensed milk needed
• 100% vegan and made with real, whole ingredients
• Done in 20 minutes
• Naturally sweetened with date syrup and coconut sugar
• Freezer-friendly
• Just six ingredients

Ingredients

Coconut milk: This is the base of your “condensed milk” substitute. Full-fat canned coconut milk gives the richest, creamiest result and holds up best at room temperature. Low-fat works too, but the fudge will be softer and will need to stay in the freezer. Use the thick top layer of a full-fat can if you want maximum creaminess.

Date syrup: Adds deep, natural caramel sweetness and helps the coconut milk thicken as it cooks. You can substitute with agave or maple syrup in a pinch, though the caramel depth will be slightly different.

Coconut sugar: Works alongside the date syrup to create that classic caramel flavour. It has a natural butterscotch-like taste that’s perfect here.

Peanut butter: The heart of the flavour. Go for a natural, no-added-sugar variety for the cleanest result. You can swap it for almond butter, cashew butter, tahini, or sunflower seed butter, just know the flavour will shift.

Peanut flour: This thickens the mixture, intensifies the peanut flavour, and adds extra protein. It’s what takes this from “peanut fudge” to proper peanut caramel fudge. If you don’t have it, extra peanut butter works as a substitute, just adjust the liquid slightly.

Salted caramel protein powder: A scoop of salted caramel pea protein powder deepens the caramel flavour and adds a protein boost without changing the texture. Any good vegan salted caramel protein powder works here.

How to make the Caramel Fudge without condensed milk

Step 1: Make your coconut condensed milk base.

Pour the coconut milk into a small pot and add the date syrup and coconut sugar. Bring to a gentle boil, then reduce to medium heat. Cook for about 15 minutes, stirring every few minutes. The mixture will still look fairly liquid, but it will thicken slightly and become stickier as it cooks. If you’re using full-fat coconut milk (the thick top layer), you can actually skip the cooking step entirely and just blend everything together.

Step 2: Cool the mixture.

Remove from heat and let the coconut milk mixture cool down completely before moving on. Adding the other ingredients while it’s hot can affect the texture.

Step 3: Blend everything together.

Once cooled, add the peanut butter, protein powder, and half of the peanut flour to the pot. Transfer to a blender, add the remaining peanut flour, and blend until you get a smooth, creamy, completely consistent mixture.

Step 4: Freeze.

Pour the mixture into a 15x20cm (6×8 inch) dish and smooth the top. Freeze for at least 5-6 hours, or overnight for best results.

Step 5: Slice and serve.

Once fully set, remove from the freezer and let it sit at room temperature for a few minutes before slicing; this makes cutting much easier and the texture will be perfect. Cut & enjoy!

FAQ

Does this fudge actually taste like caramel?

The combination of date syrup, coconut sugar, and salted caramel protein powder creates a rich caramel-like flavour. It’s not identical to a sugar-loaded traditional caramel, but it’s deeply satisfying and has that same sweet, slightly nutty feel.

Can I use a different nut butter?

Yea! Cashew butter, almond butter, tahini, and sunflower seed butter all work. The flavour will change depending on what you use, but the texture should stay consistent.

Can I skip the protein powder?

The protein powder plays an important role in both the flavour and the texture of this recipe, so it’s best not to skip it. Any vegan salted caramel protein powder will work well here.

Why does my fudge get soft at room temperature?

That’s normal. Without condensed milk or refined sugar to stabilize it, this fudge is softer than traditional versions. The freezer is its best friend. Keep it stored there and just take it out a few minutes before eating.

Do I need to cook the coconut milk if it’s full-fat?

No. If you’re using full-fat canned coconut milk (the thick, creamy top layer), you can skip the stovetop step entirely and just blend everything together directly.

How long does it keep?

In the freezer, up to 3 months in an airtight container. It’s not ideal to store it in the fridge long-term as it gets too soft.

Can I add toppings?

Sure! A drizzle of melted dark chocolate on top, a sprinkle of flaky sea salt, or some crushed peanuts all make great additions before freezing.

Tips & recipe adaptations

• Make it chocolate caramel. Drizzle melted dark chocolate over the top before freezing, or blend a tablespoon of cacao powder into the mixture for a chocolate-caramel flavour throughout.
• Add a salty finish. A pinch of flaky sea salt on top before freezing takes the caramel flavour up a notch. Highly recommend.
• Switch up the nut butter. Cashew butter makes it creamier and milder, tahini gives it an interesting earthy depth, almond butter keeps it light. All delicious variations.
• Add crunch. Fold in some crushed roasted peanuts, or cacao nibs before freezing for texture contrast.
• Make it in silicone molds. Instead of slicing, pour the mixture into individual silicone molds for perfectly portioned fudge bites.