More Vegan Fudgeĭid you make this recipe? Be sure to leave a comment and rating below! It even tastes amazing right out of the freezer. You can also freeze it for up to 3 months. Keep it stored in the fridge where it will stay good for a week or even two! It needs to be something that you know melts down well. Use high quality vegan chocolate or chocolate chips. You can use either vegan chocolate chips or slabs of vegan chocolate broken into pieces, but you must break it up into pieces (the blocks it naturally breaks into is fine, it doesn’t have to be smaller than that) so that it also melts in really fast. If you look at the pic above of the mix in the loaf pan, it had just gone in and you can see how it is already practically set on the sides.īreak up the chocolate or use chocolate chips.
You have to move quickly once you add your chocolate and softened vegan butter (and let’s not forget the vanilla) because once it’s melted in it starts to set almost right away. You need everything to mix in super quickly at the crucial moment when the boiling sugar mix comes off the heat. If your butter is too hard, it doesn’t mix in fast enough and your fudge ends up crumbly. The trick to getting this recipe perfect (other than timing the sugar) is to use softened (not melted) vegan butter. A heavy bottomed pot is always a good idea when making fudge, you want your sugar to have a chance to boil for the right amount of time without burning. But you do need to set a timer, because when I say 7-minutes of boiling the sugar, I mean exactly 7-minutes. You don’t need a candy thermometer or any special equipment for this recipe. Pour it into a parchment lined loaf pan and smooth it down.Īnd your fudge is ready to serve! Chef’s Tips This is actually a very easy fudge recipe, you make it on the stovetop but it’s quick, a mere 7-minutes of stirring boiling sugar and soy milk is required, and after that you add vegan butter, vanilla extract and vegan chocolate and stir it in vigorously (so that it all melts into that boiling sugar) and there’s your fudge! I struggled a bit to get this recipe right, it was tested quite a few times, and the results were all very enjoyably edible, but it wasn’t quite right, so I’ve included all the needed tips so that you can get it right first time. It’s not snappy when you bite into it, like the more ‘tablet’ style fudges, it’s soft and smooth, but has a perfect fudge texture. This one doesn’t use vegan condensed milk like some of my other fudge recipes, but it’s a perfect recipe for super easy stovetop dairy-free fudge.Īs fudge goes, this is a really easy recipe for stovetop dairy free fudge, but results in a deliciously melt-in-the-mouth taste and texture. So here we have another delicious dairy-free fudge recipe! But no, that would only be the case if I loved fudge a lot less than I do, and since I adore fudge, basically, I’m just getting started. Since I’ve already made (at least) seven different types of fudge for this blog, you might’ve started to think I’m running out of steam on that one. You didn’t think I had another fudge recipe in me did you? This stovetop fudge is super quick, no special equipment and just 5-ingredients.