The Fudgiest Vegan Chocolate Fudge

The Fudgiest Vegan Chocolate Fudge

The Fudgiest Vegan Chocolate Fudge

My mom is a holiday dessert extraordinaire. When the holidays came around the kitchen would turn into a veritable cookie, fudge, and rum ball factory. Everyone would look forward to getting her boxes of goodies every year, I’m pretty sure my cousin Andy would fly across the country for the holidays SOLELY to get a box.

My favorite was always the fudge, there’s just something so simple yet satisfying about sinking your teeth into a square of fudge. The way it kind of melts in your mouth while you chew and spreads chocolate happiness. I was so excited when my mom veganized her fudge recipe, it tastes exactly as I remember it and I’ve been stealing bites all week while staying with my parents while our stuff makes its way to Denver for our move. 

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. 

Happy holidays to all and don’t forget to tag me when you make any of my recipes!

The Fudgiest Vegan Chocolate Fudge

Makes a 9×9 square of fudge

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

Directions

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.