Fat girl fudge – salted caramel and chocolate

Fudge used to be my favorite dessert (ok, dinner) back in the days of chubbiness and pre-veganism. I could never properly recreate a vegan version until now (thanks to the addition of coconut condensed milk in the supermarket), so here’s the super easy recipe just in time for Christmas.


  • 300ml (1 can) coconut condensed milk (found in the Asian section of Woolworths. Alternatively, you can use soy condensed milk from specialty/health food stores)
  • 2tbsp coconut oil
  • 125g coconut sugar (or brown sugar)
  • 80g vegan white chocolate (I used Sweet William)
  • Pinch of salt (to taste)
  • 80g vegan milk chocolate (I used Sweet William)


  • In a nonstick pot, heat the coconut oil over the lowest heat possible and stir in the coconut sugar until it forms a smooth mixture (with no visible coconut oil)
  • Slowly add the coconut condensed milk and stir it into the oil/sugar mixture for approximately two minutes until smooth
  • Divide the mixture in half; pouring one half into another nonstick pot
  • In one pot add the white chocolate and a pinch of salt, and in the another add the milk chocolate, stirring both fudge mixtures until smooth
  • Pour each mixture into a separate silicon tray, or baking paper lined tray and place in the freezer for at least 2 hours
  • Cut into pieces of desired size and serve (store in freezer)

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