Vegan Freezer Fudge
Vegan fudge that sets completely in the freezer! Chocolatey and gooey, this fudge has a chewier texture than traditional fudge but can be made more quickly using only easy-to-find ingredients.
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 36 1-inch Pieces 1x
- Category: Candy
- Method: Freeze
- Cuisine: American
- Diet: Vegan
Ingredients
Units
Scale
For the Sweetened Condensed Milk
1 tbsp cornstarch
1 c nondairy milk (separated)
1/2 c sugar
1 tbsp vegan butter
1/2 tsp vanilla extract
For the Fudge
3 c nondairy chocolate chips (semisweet works best)
1 1/4 c vegan sweetened condensed milk (recipe above)
1/4 tsp salt
2 tsp vanilla extract
1 c chopped nuts (optional)
Instructions
- Make Cornstarch Slurry: Take 1/4 c of the nondairy milk and drop in the cornstarch. Whisk vigorously until all of the cornstarch is dissolved. Set aside.
- Make Sweetened Condensed Milk: Combine the remaining 3/4 c of nondairy milk, sugar and vegan butter in a small saucepan. Heat over medium-low whisking frequently until the sugar is completely dissolved. Pour in the cornstarch slurry slowly, whisking the whole time. Continue to simmer on medium-low for 10 minutes or until mixture thickens and resembles traditional sweetened condensed milk. Remove from heat and whisk in the vanilla. Allow to cool in the pan for 10 minutes before transferring to a sealable jar and chilling in the refrigerator for at least 1 hour.
- Melt the Chocolate: Add nondairy chocolate chips, all of the prepared sweetened condensed milk and salt to a saucepan. Heat on stove over medium-low, whisking frequently. Continue heating until the chocolate is completely melted and no small chunks remain. Remove from heat and whisk in the vanilla. Stir in the chopped nuts if using.
- Chill: Line an 8-inch square pan with tinfoil. Pour chocolate mixture into prepared pan and smooth out using a rubber spatula. Cover pan with more tinfoil and place in the refrigerator to chill for 2 hours.
- Freeze: Remove pan from the fridge and pull the fudge out of the pan using the sides of the tinfoil. Peel foil off of the fudge and place it back in the pan. Set the fudge on a cutting board and but into 36 equal-sized pieces using a sharp knife. Set individual pieces back into the pan. Fudge will feel rubbery at this time. Re-cover pan and place in the freezer for 2 hours or overnight.
- Serve: Remove pan from freezer when you’re ready to serve. Leftover fudge should be kept in the freezer to maintain texture.
Equipment
Notes
*Fudge will keep in the freezer for up to two weeks.
*It is important to note that this fudge does not have the same texture as traditional fudge. Where traditional fudge is chalky, this fudge has a softer, gooier feel. They taste the same and share that important melt in your mouth trait!
*This recipe prioritizes the use of easy to find, household ingredients. It makes an awesome fudge with a slightly untraditional texture.
Find it online: https://censoredbaker.com/vegan-freezer-fudge/
