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Old Fashioned Vegan Fudge

What you need: 

5/6 cup vegan creamer
2 1/4 cups sugar
1/4 cup vegan butter (I use Earth Balance)
18 ounces vegan chocolate chips
1 teaspoon vanilla
1 cup chopped nuts, optional

What you do: 

1. Grease or line an 8 x 8" pan. In large heavy pan, combine cream and sugar.
2. Stir constantly. Bring to a boil and lower heat to medium to continue boiling for 5 minutes. Keep stirring this entire time.
3. Remove from heat and stir in butter and chocolate chips. Keep stirring until satiny. Add vanilla and optional nuts.
4. Immediately pour in prepared pan. Cool at room temperature.
Source of recipe: modified from Million Dollar Fudge by Linda Larsen at http://bakingdesserts.suite101.com/article.cfm/million_dollar_fudge

Preparation Time: 
1 hour, Cooking time: 10 minutes
Cooking Time: 
10 minutes
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

My kids and are making this fudge a Christmas tradition! Wink  Thanks for the great recipe.

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i made this for christmas using coconut milk, and it came out great.  I kept using the soft ball test (google it if you don't know), and it set perfectly.  I overcooked it a bit because it was a bit crumbly, but delicious and perfect in texture.  As noted before, make sure NOT to stir during the boiling period, or you will definitely end up with grainy fudge.

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I have a question. Does anyone know if I can use coconut milk instead of creamer in this???? I have a couple of opened cans, and the consistency is almost right. Only thing that might throw the recipe off might be the oil in the milk...Suggestions?  :-\

I know that the fudge recipe in The Joy of Vegan Baking says that you can use coconut milk, so I'd think it would work here, too.

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Superb. I let them chill in the fridge instead of at room temp.

Maybe a bit too sweet for me (gods all the sugar!!), but perfect consistency. Exactly what I was looking for. :-)

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I have a question. Does anyone know if I can use coconut milk instead of creamer in this???? I have a couple of opened cans, and the consistency is almost right. Only thing that might throw the recipe off might be the oil in the milk...Suggestions?  :-\

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this is a good fudge recipe, but once the sugar/liquid mixture starts boiling, you DO NOT WANT TO CONTINUE TO STIR IT!!!  Yes, you may be worried about some burning at the bottom of the pan, but if you agitate the sugar while it is dissolved in the liquid you will encourage the sugar crystals to reform, resulting in a grainy fudge.  Please see this link for a more scientific explanation:

http://www.exploratorium.edu/cooking/candy/recipe-fudge.html#

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I made this for Christmas, it didn't work out. It never got solid like fudge, and the taste was just okay- mostly just tasted like the melted chips, which are good, but not fudgy. I followed the recipe but used almond milk and eliminated the nuts.

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