This recipe doesn’t take very long to make, but you do have leave it on the counter to harden for a bit and you have to have a kitchen thermometer to ensure it gets to the proper temperature without burning the sugar. The great thing about this fudge is that it will keep for weeks in the fridge and if you let it warm up a bit before taking a bite its just as delicious as the day you made it.
The Fudgiest Vegan Chocolate Fudge
The name says it all - fudgy chocolate galore. The perfect treat, not just for the holidays, but all year round.
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Servings: 1 pan
Ingredients
- 3 cups granulated sugar
- 2/3 rice milk or other vegan milk
- 1 ½ cups vegan margarine
- 12 oz dark chocolate pieces
- 1 cup vegan marshmallows quartered
- 1 tsp vanilla
- Special kitchen gadget needed: a thermometer you can get one here
Instructions
- Grease a 9×9 pan very well and lay a large piece of parchment paper down, the parchment paper should be way bigger than the pan so after the fudge hardens you can use it to pull it out. The size of the paper should be as wide as the pan and about 2 feet long.
- Combine granulated sugar, vegan milk, and vegan margarine in a medium-sized saucepan over medium high heat, Stirring constantly bring it to a boil. Let it boil for 4 minutes still stirring, until it reaches 234 degrees or softball stage on a candy thermometer, then off the heat.
- Add the dark chocolate and marshmallows, stir or use a hand mixer until completely smooth.
- Add 1 tsp vanilla and stir again until incorporated, then pour into the prepared pan
- Let it sit out for about an hour to harden, after it cools to room temperature you can wrap it and throw it in the fridge it will last for weeks so this is a great make-ahead Christmas recipe so on the big day you can just relax and drinking spiked almond nog with family.
Tried this recipe?Let us know how it was!
