Favorite Chocolate Fudge
Easy chocolate vegan fudge recipe
Equipment
- 1 candy thermometer
- 1 digital scale optional
Ingredients
- 1/4 cup vegan butter (56 g) softened but not melted
- 1/2 cup soymilk (120 ml)
- 1 cup vegan chocolate chips (155 g/ or 5 1/2 oz.) or use uniformly chopped chocolate
- 1 tsp vanilla
- 1 1/4 cup sugar (250 g)
- 1/2 cup chopped walnuts (60g- optional) can be toasted for depth of flavor
Instructions
- Assemble all ingredients before starting.
- Prepare a loaf pan with parchment paper to cover the bottom and up the two short sides to hang over the edges. This makes it easy to pull out of the pan when cool. (Can use foil.)
- Chop nuts, measure and chop chocolate (f not using chocolate chips), measure out vanilla, and measure butter. Let butter soften. It's best to measure with a scale rather than cups.
- Add soymilk and sugar to the saucepan and whisk together. Attach a candy thermometer to the side of the pan.
- Turn heat to medium and stir milk and sugar. Stir occasionally so it doesn't scorch, until the thermometer reads 237-240 F. (approximately 5-8 minutes or more).
- Immediately remove from heat and quickly add chocolate, and softened butter then vanilla, stirring constantly. Then add in nuts, stir, and scrape into the prepared pan. Smooth the top and let cool.
- When cool, run a knife gently around the edges, if necessary. Remove from the pan with the help of the parchment paper, and chop into squares. Store in an air-tight container for up to 3 weeks at room temperature away from light and heat.
- *Can be wrapped in cling wrap or foil, then placed in a zip lock bag and frozen for 3 months or more. When thawing, place in refrigerator until thawed then cut into squares to serve. Or chop, wrap each piece individually, and then place it in a zip lock and into the freezer for a piece of bite-size fudge whenever you need one!