Old Fashioned Homemade Vegan Fudge
Servings: 32
Calories: 130kcal
Old Fashioned Homemade Vegan Fudge ❤️ Enjoy a bite of pure bliss with this traditional melt-in-your-mouth smooth, creamy and lusciously rich chocolate fudge recipe. Just like Grandma's - but with a vegan twist!
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Equipment
- Electric hand mixer or stand mixer with a whisk attachment
- 2 large mixing bowls
- 4 qt or larger stovetop saucepan
- Hand whisk
- silicone spatula
- Food scale (optional but very helpful)
- Candy thermometer (optional but very helpful)
- 8" x 8" baking dish or pan
- Parchment paper or wax paper
Ingredients
- 12 oz chocolate chips or squares vegan milk chocolate or semi-sweet
- ½ teaspoon vanilla
- ½ cup walnuts chopped - optional
- 3 -½ oz marshmallow fluff vegan - see recipe below
Vegan Marshmallow Fluff
- ¼ cup aquafaba liquid from canned chickpeas/garbanzo beans
- 1 teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- 6 tablespoon sugar Granulated - vegan
Syrup
- 2 -¼ cups sugar granulated - vegan
- ¼ teaspoon salt
- 6 oz oat milk or other plant-based milk of your choice
- 3 tablespoon cornstarch
Instructions
Step 1
- Line an 8" x 8" square or small rectangular baking pan with parchment or wax paper. Set aside.
- In a large mixing bowl - combine chocolate chips, ½ teaspoon vanilla and walnuts (optional). Set aside.
Step 2 - Prepare Vegan Marshmallow Fluff
- Pour ¼ cup aquafaba, 1 teaspoon vanilla and ¼ teaspoon cream of tartar into a deep mixing bowl.
- Using an electric mixer, whisk on medium speed until frothy.
- Increase speed to high. Gradually add 6 tablespoons sugar, one spoonful at a time until stiff.
- Measure 3-½ oz marshmallow fluff and combine with chocolate chips/vanilla/nuts. Using a food scale will make measuring a lot more accurate & easy.
Step 3 - Syrup
- This step requires timing. You'll be moving quickly and non-stop so be sure to have everything pre-measured and ready in place. It's not essential, but having a candy thermometer is very handy.
- Combine 3 tablespoon cornstarch and 6 oz oat milk in a 4 qt or larger saucepan (deeper is better). Attach candy thermometer to pan if you have one.
- Add 2-¼ cup sugar and ¼ teaspoon salt to saucepan and place over high heat, stirring continuously without stopping.
- Continue stirring (approx. 7 minutes) until syrup reaches a rolling boil or 234° F/122° C on candy thermometer. Remove from heat right away (be careful not to let syrup boil over - it can happen very quickly).
- Immediately pour syrup over chocolate mixture. Stir until fully melted and combined.
- Pour fudge into prepared/lined baking dish or pan. Cover with foil and refrigerate for at least 8 hours or overnight.
- When firm, use a sharp pointed knife and cut into squares. Store fudge refrigerated in an airtight container for up to 5 days.
Notes
🥕This recipe yields approx 36 - 42 fudge squares or more, depending on how large/small you slice them. I like to cut mine about 1-½" square.
🥕Variations Have fun adding other ingredients if you like - such as:
- Chopped walnuts, pecans, hazelnuts, almonds or peanuts
- Mini vegan marshmallows (add with nuts for Rocky Road fudge!)
- Crushed peppermint candies
- Orange zest
- Flaked coconut
Nutrition
Calories: 130kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 21mg | Potassium: 15mg | Fiber: 1g | Sugar: 20g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
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⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below. Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕
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