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!
12ozchocolate chips or squaresvegan milk chocolate or semi-sweet
½cupwalnutschopped - optional
3 -½ozmarshmallow fluffvegan - see recipe below
Vegan Marshmallow Fluff
¼cupaquafabaliquid from canned chickpeas/garbanzo beans
¼teaspooncream of tartar
6tablespoonsugarGranulated - vegan
2 -¼cupssugargranulated - vegan
6ozoat milkor other plant-based milk of your choice
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.
🥕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!)