'Tis the season for sweets! For baking, and sharing, and consuming waaaaay too much sugar. This is one of the standby recipes I turn to when I want to bring a holiday hostess gift, a treat for a gathering, or just to have on hand in case someone stops by. It also holds up quite well when mailed, so feel free to spread the love. It's easy, and delicious! The perfect combination of smooth and sweet chocolatey decadence.
One note. The double boiler is important (you can use two saucepans, one smaller than the other)! If you don't use one, you risk ending up with something more like a brick than a supple pan of fudge - I've done it, and it is very sad. While this fudge is amazing on it's own, I like the juxtaposition of textures added by nuts (roasted or raw), toasted coconut, or even chopped dried fruit. You can fold them into the fudge right before you pour it into the pan, but I like to sprinkle them right on top. I think it makes for a much more impressive looking final product.
Easy Vegan Fudge
- 1 cup vegan margarine
- 7 cups confectioner’s sugar, sifted (you may need more to reach your desired consistency)
- 1 cup sifted cocoa powder
- 1 tsp vanilla extract
- 2 TBS - ¼ cup almond milk
- 1/2 cup chopped nuts or unsweetened coconut flakes (optional, but delicious!)
Place the bowl or pan over simmering water until melted.
Add the vanilla, cocoa powder, and almond milk, and stir over the simmering water until smooth (or relatively so). Begin adding the powdered sugar, about ¾ cup at a time, mixing until smooth - you want a thick shiny mixture. This part may take a few minutes, but you really want as few lumps as possible.
Pour the mixture quickly into the prepared pan, and sprinkle with desired additions.
|I chose to use roughly chopped toasted almonds this time :)|
Gently press nuts or shredded coconut into the fudge.
Let sit at room temperature until thoroughly cooled, and cut into squares. Makes about 2 dozen squares.