Vegan Fudge Dairycasein Free Gluten Free Recipes
VEGAN FUDGE (DAIRY/CASEIN-FREE, GLUTEN-FREE)
A delicious vegan fudge that you can't tell the difference. Feel free to add nuts, marshmallows, raisins, cranberries and other dried fruit, and anything else you might like at the end, before you put it in the pans. Cooking time is chill time.
Provided by Laurie150
Categories Candy
Time P1DT10m
Yield 81 bite-sized pieces of fudge, 81 serving(s)
Number Of Ingredients 6
Steps:
- 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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- Line an 8-inch loaf pan with parchment paper or wax paper. Set aside. Clear some space in the freezer for this pan—you will need it later.
- Use the double boiler method or the following: Add chocolate chips and almond butter to a medium, microwave-safe bowl. Heat in 20-second increments until chocolate is softened and melty. Stir in between heating increments, until smooth.
- Pour this mixture into the prepared loaf pan. Tap the pan to create an even layer. Optionally, use a spoon to make swirls on top–you might need it to thicken in the freezer a bit before adding swirls.
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