Cheers to chocolate fudge and holidays past
So, I’ve been trying to recreate our family’s favorite chocolate fudge from holidays past for quite some time now. Our original favorite chocolate fudge included marshmallow crème (aka fluff) and evaporated milk. When I would occasionally stumble upon vegan evaporated milk, usually made from coconut, I would scoop it up. Then I would source a bag of Dandies marshmallows from the Wild by Nature store or Whole Foods.
But when I tried to assemble it the way I did our non-vegan fudge, the measurements were not the same, and trying to calculate the marshmallow math complicated the whole thing. The worst part was the melting of the marshmallows. It was a very messy, imperfect addition. So, fudge wasn’t something I chose to make anymore.
If at first, you don’t succeed…keep trying because… chocolate and family!
But this year, I had family requests for the traditional sugar cookies and that darn fudge. I did not want to let anyone down. And I was ready to try again. I came to realize there were other ways to work a recipe!
Try, Try Again!
Chelsea told me about a recipe she found. It was delicious, but a bit confusing regarding the cooking time. The first time I tried it, it turned into hard chocolate pebbles. Another time, it was made on a different stove and it was too mushy. But this fudge consisted of readily available ingredients. And it was very yummy, so it deserved another shot. I googled, of course.
Thank you, fudge scientists!
It states on the World Wide Web that fudge should reach a temperature between 237 and 240. That made sense. It was tricky to know what level of heat or flame to use for the seven minutes of cooking time in the fudge recipe directions we were using, and different stoves heat differently.
So I tried it with my candy thermometer. Ding, ding, ding, we had a winner! The first time I tried it with the thermometer, it only took 4 minutes for the fudge to reach this temperature. The second time it was ready after 8 minutes. I needed that thermometer!
Let the chocolate fudge eating begin!
The only problem now is how to stop eating it. It’s a creamy, melt-in-your-mouth chocolate dream creation. And the tradition of chocolate fudge is back on our holiday menu once again for good.
I am so happy to have this little confection in our vegan recipe files. It’s a go-to holiday staple, but can also come in handy when you haven’t contributed to PI day at school. It’s quick, easy, and adaptable. You can add nuts (or PI numbers on top)! It’s perfect for Valentine’s Day, or Birthdays, too!
So, whether you’re headed to a party for your New Year’s Eve Celebration or staying home recovering from COVID like some of us😒, you can make this little treat for one and all. No dairy, no gelatin, all vegan chocolate fudge. ❤
It might not be tops on the healthy list, but it brings happiness!
P.S. Chocolate is said to be good for sore throats. So, I was going to test that out tonight! Until I came across this article. Oh well, another myth, making the rounds. But our fudge has no dairy, so I’m okay with it. I’ll eat it because it tastes so good. So, Auld Lang Syne and all that holiday cheer stuff. 😊 HAPPY NEW YEAR!! 💋🎉🔔⏳⏰
© thehamptonsvegan 2017-2025 all rights reserved
Ingredients
Equipment
Method
- Assemble all ingredients before starting.
- Prepare a loaf pan with parchment paper to cover the bottom and the two short sides, allowing it to hang over the edges. This makes it easy to pull from the pan when cool. (Can use foil.)
- Chop nuts, measure and chop chocolate (if not using chocolate chips), measure out vanilla, and measure butter. Let the butter soften. It's best to measure with a scale rather than cups.
- Add soymilk and sugar to the saucepan and whisk together. Attach a candy thermometer to the side of the pan.
- Turn the heat to medium and stir the milk and sugar. Stir occasionally to prevent scorching, until the thermometer reads 237-240 degrees Fahrenheit. (approximately 5-8 minutes or more).
- Immediately remove from heat and quickly add chocolate, softened butter, then vanilla, stirring constantly. Then add in nuts, stir, and scrape into the prepared pan. Smooth the top and let it cool.
- When cool, run a knife gently around the edges, if necessary. Remove from the pan with the help of the parchment paper, and chop into squares. Store in an air-tight container for up to 3 weeks at room temperature away from light and heat.
- *Can be wrapped in cling wrap or foil, then placed in a zip lock bag and frozen for 3 months or more. When thawing, place in the refrigerator until thawed, then cut into squares to serve. Or chop, wrap each piece individually, and then place it in a zip lock and into the freezer for a piece of bite-size fudge whenever you need one!
