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Vegan chocolate contain no dairy. It is cocoa without the presence of milk solids generally substituted with palm oil to maintain that creamy melt.
Vegan chocolate can be hard to find so if that’s not an option a close second would be a combination of powdered sugar and unsweetened cocoa powder. Or for a not exactly vegan alternative you can completely switch to regular dark chocolate which may contain trace amounts of dairy. OR to keep even further vegan just use regular chocolate chips.
Plant based butter is similar to the chocolate chips it has no milk solids like regular butter. Plant based butter is similar to margarine or vegetable oil. Melted it’s nearly identical. For chocolatey recipes I prefer to look for plant based butter that features cocoa butter just to add a little extra richness to my dishes.
To keep this recipe plant based I use almond milk. Almond milk is derived from almonds that allows a sweet and nutty flavor. The addition of the milk makes it easier to stir in the powdered sugar and makes the fudge creamier.
Vanilla is one of those things that you just add. You know if it’s missing and can’t put your finger on it when it’s not there. Add a splash of vanilla at the end to keep it its most vibrant and flavorful.
A little espresso powder goes a long way with chocolate. Adding just a pinch makes the chocolate flavor bright and bold.
Hazelnuts are sweet nuts that come from the hazel tree. Hazelnuts are light brown , plump and round. Roasting the hazelnut enhances the nutty flavor.
Powdered sugar is my sweetener of choice for this fudge. Not only is it really easy to work in but since its so fine it doesn’t require bringing the heat too high to incorporate it into the fudge like regular sugar would.
fudge is all about the chocolate no matter what kinds of additions are featured. you can use chocolate powder but I find the options are limited so I prefer to use my favorite chocolate bars, chips or bark. starting the chocolate from a bar leaves you with super creamy fudge.
for super sweet fudge try milk chocolate, just ease up on the additional sugar, a more bitter fudge would use a dark chocolate, a fudge with more work around and more inclusivity would be using a semi sweet. use your favorite, have fun with it.
the sequence you add the fudge is important. It’s best to melt the butter first or you’re gonna have some trouble. butter helps grease the bowl and help everything move fluidly. It gives everything a starting point which reduces your risk of potentially burning the chocolate. make sure you keep an eye on the simmering water do not let the water touch the base of the glass bowl and don’t let the water dry out.
It is best to line your pan with parchment paper. adding the warm fudge to wax paper can cause the wax to transfer. lining in parchment makes it easier to cut and remove the fudge.
allow the fudge to sit outside of the refrigerator for five minutes before cutting the fudge.
regular fudge generally has sweet and condensed milk in it. it makes it super creamy and gives a caramel taffy like texture. to achieve that with this vegan recipe the addition of a plant based butter will be needed. options like almond butter, tahini, peanut butter and even oat are all great choices. a small addition of 1/2c is all you need.
toasting the nuts adds a ton of flavor and a bit of texture to the hazelnut. keep an eye on the nut they only need 3-5 minutes in the oven at 350F. the oil in the nut can burn quickly so keep a look out once you smell the nuts they are done. fold the nuts in at the end so they keep the most texture.
Almond: Add 3oz of chopped almonds. Toast the almonds similarly to the how you toast the hazelnut above. Chop the nuts and add them into the fudge.
Chip Fudge: Additional chips makes fudge that much funner. Add white chocolate, butterscotch, opposite chocolate chips.
Sprinkles: For a funfetti look toss 1/4-1/2 of multi colored sprinkles into the mix or just keep them onto. Sprinkles added to warmed fudge with lightly melt the sugar coating in the sprinkles.
Coconut: Toast the coconut like the hazelnut add 1/2c to the top of the fudge. Lightly press it on to the top to allow it to stick better