When I first switched to a diet free of any animal products, I have to admit I was a bit sad about giving up my favorite desserts. I had my reasons for going vegan and I still firmly believe in them, which means I had to do some experimenting in the kitchen to find a way to make my favorite desserts vegan-friendly.
That’s how I came up with this easy vegan fudge recipe!
Here’s the best thing about making vegan fudge: since you’re working with only six ingredients and a minimal amount of variables, there’s less room for you to mess things up.
So, even if you’re not that great of a cook, you’ll still be able to follow this super easy recipe and indulge your sweet tooth with some delicious vegan-friendly fudge.
Ingredients: What You’ll Need
If the idea of making vegan, dairy-free fudge sounds tempting to you, read on to get the complete list of ingredients needed to make a batch. You’ll notice that I marked some of them as optional; what this means is that you don’t have to use them if you don’t feel like it – I just feel like they add a unique twist to the standard vegan fudge recipe.
Here are the ingredients:
● Six tablespoons of vegan margarine
● ¼ cup of soy milk (or any other non-dairy milk substitute you prefer)
● 3 ½ cups of confectioners (powdered) sugar
● ½ cup of cocoa powder
● One teaspoon of vanilla extract
● One cup of chopped walnuts, hazelnuts, or any other type of nuts (optional)
You’ll also need:
● Parchment paper (optional)
● Heatproof mixing bowl
● Plastic wrap
Word of advice:
If you want to make a low-fat version of vegan fudge, you could replace five tablespoons of vegan margarine and the three cups of powdered sugar with only two cups of puréed dates. The sweetness level will stay the same, but the nutritional value will change drastically.
Recipe: Step-By-Step Guide To Making Vegan Fudge
Once you get all your ingredients ready, it’s time to move on to the actual process of making vegan fudge. I’m going to describe each step, so don’t worry about doing anything wrong – this is pretty much a foolproof recipe.
You could start by making vegan condensed milk (it’s somewhat hard to find it in local grocery stores), but I feel like that would just be overly complicated, especially if this is your first time making it. Instead, I’m showing you the simple approach to mixing up a batch of vegan-friendly fudge.
Let’s get started:
● The first thing you should do is prepare the pan. That way, you won’t have to deal with it later, and you can focus on making fudge, instead. You can use the standard 5×9-inch loaf pan – that’s what I use, anyway. Lightly grease the pan with a tiny amount of vegan margarine; alternatively, you can line it with parchment paper – both of these methods will do the job, so just pick the one you prefer.
● Once you’ve prepared the pan, put it aside and move on to mixing the ingredients. Place all of the ingredients – the remaining vegan margarine, cocoa, sugar, soy milk, and a teaspoon of vanilla extract – in a mixing bowl. As I mentioned earlier, you’ll have to use a heatproof mixing bowl – I’ll explain why in the next step.
● You need to melt the vegan margarine, or you won’t be able to mix all the ingredients well. To do this, take the heatproof bowl and place it over simmering water. That’s the best way to do it – instead of exposing it to a direct heat source, this method melts the margarine gently and evenly, without overdoing it. Keep stirring until you get a completely smooth mixture.
● If you want to add nuts, now’s the time to do it – pour them in and continue to stir until you’ve spread them evenly throughout the mixture. If not, skip this step and move on to the next one.
● At this point, you should probably try the mixture, just to make sure it’s sweet and chocolaty enough – this is your last chance to make any necessary adjustments.
● Now it’s time to get the pan you prepared earlier and quickly transfer the mixture in; also, remember to spread it out until it’s evened out and smooth.
● Cover the pan with a piece of plastic wrap and place it in the fridge or, better yet, the freezer. Keep in mind that this step requires patience – if you opt for the fridge, you’re going to have to wait at least a couple hours for the fudge to chill thoroughly. For best results, leave it in the refrigerator overnight. But who wants to wait that long, right? The freezer will do the job much faster. Check up on the fudge from time to time; once it’s firm to the touch, you can take it out of the freezer.
● Cut your vegan fudge into one-inch squares – you should be able to get about two dozen bite-sized slices out of the mixture. Serve only the amount you plan on eating immediately – the rest should be stored in the fridge, or it will turn into something that resembles fudge sauce more than the actual fudge.
Word of advice:
You can keep any leftover fudge in the freezer for up to a month or two, so don’t worry about it going bad. However, if you plan on keeping it in the refrigerator, storage time will be cut down drastically – you should throw any remaining fudge after two weeks or so.
So, there you have it – a simple way to make your favorite dessert vegan-friendly. It’s safe to say that this will quickly become your favorite easy vegan fudge recipe.
I’m pretty sure it’s good enough to be served to your non-vegan friends, as well – all of my friends tried it, and I had no complaints so far, so why not?
If you have any recipes of your own, I would love to hear them, so leave a comment below. And those of you that are attempting to make vegan fudge for the first time – let me know how it went!