Vegan Fudge (Dairy/Casein-Free, Gluten-Free)
Ready In: 24 hrs 10 mins
Serves: 81
Yields: 81 bite-sized pieces of fudge
Ingredients
- 1⁄2 cup unsweetened cocoa powder
- 4 cups icing sugar
- 1⁄2 cup almond milk (I use unsweetened Almond Breeze, or other non-dairy choice)
- 2 tablespoons dairy-free margarine (I use Earth Balance)
- 1 teaspoon hazelnut extract (choose whatever taste you'd like) or 1 teaspoon vanilla extract (choose whatever taste you'd like) or 1 teaspoon mint extract (choose whatever taste you'd like)
- 1⁄2 cup chocolate chips (I use Enjoy Life)
Directions
- In a large bowl, sift together icing sugar and cocoa powder. Stir in chocolate chips.
- In a medium saucepan, bring the almond milk and non-dairy margarine to a boil, over medium-high heat, careful not to burn. Using a whisk, stir constantly.
- Once boiling, remove from heat and stir in icing sugar mixture, until combined well and chocolate is melted.
- Stir in extract.
- Spread into a 8x8 silicone pan and refridge until solid. If you don't have a silicone pan, you'll want to lightly grease your pan.
- Cut into small pieces (or large pieces if you prefer!). I cut it in about a 9x9 squares, so they are bite sized pieces.
- Notes: I froze this after it was solid and we snacked on some to save for Christmas trays and it was perfect, but once left out for a bit it got a little soft. It still tasted like 'real' fudge though!
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