Vegan Fudge
The best vegan fudge ever - and it only has 5 ingredients. Rich, smooth, decadent and creamy. No one will be able to tell the difference!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 64 1-inch Pieces 1x
- Category: Candy
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Units
Scale
1 c vegan heavy cream*
3 c nondairy chocolate chips*
2 tsp vanilla extract
1/4 c cocoa powder
3 c powdered sugar
Instructions
- Melt Chocolate: Pour vegan heavy cream into a small saucepan and heat on the stove over medium-low heat. Continue until the cream is simmering. Remove from heat. Place chocolate chips in a large glass bowl. Pour the hot cream evenly over the top of the chocolate. Allow to sit undisturbed for 5 minutes. Whisk until completely smooth.
- Beat Mixture: Add vanilla extract and cocoa powder to the bowl and whisk again until the ingredients are well incorporated. Add powdered sugar to the bowl and beat with an electric hand mixer on low speed. Continue until the powdered sugar is no longer visible and you are left with a thick chocolate mixture.
- Set Fudge: Line a 9 inch square pan with aluminum foil. Scrape the chocolate mixture into the pan using a rubber spatula. Use the spatula to spread the chocolate evenly in the pan. Cover pan with plastic wrap or aluminum foil and chill in the refrigerator for 8 hours or overnight. Cut into small pieces with a sharp knife to serve.
Notes
*Fudge will keep in an airtight container in the refrigerator for 1 week or can be frozen for up to a month.
*Vegan heavy cream/whipping cream can be found at many chain and specialty grocery stores. I got mine at Trader Joe’s. If you can’t find any you can use full fat coconut milk instead.
*Dairy-free semi-sweet chocolate chips work best for fudge but you are welcome to use whatever you can find. Avoid dark chocolate if possible.
Find it online: https://censoredbaker.com/vegan-fudge/
