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!
