Vegan Fudge Icing Recipe
Prep time
Total time
Serves: 5 cups
  • Granulated Sugar 5 Tablespoons (63g)
  • Water 5 Tablespoons (75ml)
  • Corn Syrup 2 Tablespoons (40g) (30ml)
  • Unsweetened Cocoa Powder 1 Cup (90g)
  • Vegetable or Coconut Oil 2 Tablespoons (27g) (30ml)
  • Solid Vegetable Shortening 2 Tablespoons (25g) *see note above for substitute
  • Corn Syrup 4 Tablespoons (80g) (60ml)
  • * you can sub glucose or golden syrup here
  • Vegan Butter softened 8 ounces (2 Sticks) (226g)
  • Vanilla Extract 2 teaspoons
  • Confectioner's Sugar or Icing Sugar 3 cups (360g)
  1. In a small pot on the stove, combine the first 3 ingredients and bring to a boil for about 2-3 minutes then pour into a bowl and allow to sit in the freezer to rapid cool while you gather the other ingredients.
  2. In the bowl of your Kitchen Aid mixer fitted with a paddle attachment, or in a large mixing bowl with a hand blender, add the cocoa powder and cooled but still warm simple syrup and mix until it forms a firm mass.
  3. Add the vanilla extract
  4. Add the Vegetable Oil and Solid Vegetable Shortening and mix well.
  5. Add the other measure of corn syrup and the softened butter, mix smooth.
  6. Add the sifted confectioners sugar a little bit at a time and mix until smooth.
  7. ** Optional::: Slowly add some of the cold water about 1 tablespoon at a time until you reach the desired consistency
Fudge icing can be stored at room temperature for up to 1 week
For longer storage keep refrigerated for up to 1 month
Freeze for 3 months
Recipe by Gretchen's Vegan Bakery at