Foolproof Vegan Fudge
Vegan fudge is much easier to make than non-vegan fudge, so don't worry about a thing when making this fudge. Regular soy milk will work just fine, but the soy cream has a richer taste.
INGREDIENTS | YIELDS 24 1-INCH PIECES
- ⅓ cup vegan margarine
- ⅓ cup cocoa
- ⅓ cup soy cream
- ½ teaspoon vanilla
- 2 tablespoons peanut butter
- 3–3½ cups powdered sugar
- ¾ cup nuts, finely chopped
Lightly grease a small baking dish or square cake pan.
Using a double broiler, or over very low heat, melt the vegan margarine with the cocoa, soy cream, vanilla, and peanut butter.
Slowly incorporate powdered sugar until mixture is smooth, creamy, and thick. Stir in nuts.
Immediately transfer to pan and chill until completely firm, at least 2 hours.
PER 2-PIECE SERVING
Calories: 237 | Fat: 12g | Sodium: 89mg | Fiber: 1g | Protein: 2g
Mint Fudge? Almond Fudge?
For a variation, halve the vanilla extract and add ¼ teaspoon of flavored extract: almond, mint, or whatever you enjoy.
