Vegan Fudge Food

VEGAN FUDGE

Steps:

• Grease an 8-inch square glass baking dish with coconut oil.
• Combine chocolate chips, sweetened condensed coconut milk, and 1/4 cup coconut oil in a saucepan. Let sit over low heat, stirring only as needed until chips are melted, 3 to 5 minutes.
• Pour mixture into the prepared baking dish. Refrigerate until fudge is firm, 3 to 4 hours, or put in the freezer for a faster setting time.

SUPER EASY DAIRY-FREE FUDGE

Steps:

• Line a 9x5 loaf pan with parchment paper and set aside.
• Prepare your vegan butter and vegan chocolate and have your vanilla extract on a teaspoon ready to go in. Everything must be prepared before you start as it will all happen very quickly.
• Add the soy milk and sugar to a heavy bottomed pot or saucepan and heat on medium high heat, stirring continuously until boiling. Set a timer and once boiling let it boil, while stirring constantly, for exactly 7-minutes.
• Remove from heat and add the vegan butter, chocolate and vanilla and stir in vigorously. Working quickly as it will start setting very fast, transfer to the parchment lined loaf pan and smooth down with the back of a spoon.
• Place into the refrigerator to set.
• Once set, lift out the entire block of fudge by lifting out the parchment paper, cut into squares and enjoy.

VEGAN CHOCOLATE FUDGE

Steps:

• Grease an 8x8-inch baking dish.
• Put the milk beverage and sugar in a medium saucepan over medium heat. Bring it to a boil, while whisking. Boil for 7 minutes, whisking often. Reduce the heat if it threatens to bubble over.
• Remove the saucepan from the heat, and stir in the buttery spread, chocolate, and vanilla until smooth.
• Scrape the chocolate mixture into your prepared baking dish and level it out.
• Refrigerate the fudge for several hours, or overnight, to set up.
• Once set, cut the vegan chocolate fudge into squares.
• Store leftover fudge in the refrigerator for up to 1 week, or freeze it to enjoy later.

VEGAN FUDGE

Steps:

• Line a 18 x 18cm cake tin with baking parchment. Tip the sugar, oat or coconut cream, milk, margarine and glucose syrup into a large saucepan. Heat to dissolve the sugar and melt the margarine, stirring now and again.
• Once dissolved, put a sugar thermometer in the pan, making sure the end is completely covered by the syrup - if not, transfer the mixture to a smaller pan (with enough space for the syrup to bubble up). Increase the heat and bring the syrup to a steady boil. Keep bubbling, stirring occasionally to stop the sugar from catching, until the mixture reaches 116C - this is known as the soft ball stage.
• Remove the pan from the heat and leave to sit, undisturbed, for 5 mins, until the temperature drops to 110C. Stir in the vanilla and a good pinch of salt.
• Keep the sugar thermometer in the pan and begin beating the mixture vigorously with a wooden spoon until the temperature cools to about 60C. By this time the fudge will be really thick and will have lost it glossy shine. Remove the thermometer and continue beating for a few mins more. This process is very important when making fudge, as it creates small sugar crystals, which give the fudge its lovely smooth and creamy texture.
• Before it sets completely, quickly pour the fudge into your prepared tin and smooth over the surface. Leave to cool at room temperature overnight - don't put the fudge in the fridge as it will become sticky and won't set properly. Cut into bite-sized pieces. Will keep, in a sealed container, for up to two months.

THE ULTIMATE FUDGY VEGAN BROWNIES

Steps:

• Preheat the oven to 350°F.
• First, line an 8x8 baking pan with parchment paper. Refer to the photos above or the notes below for the best way to do this. Then rub some softened butter on top of the parchment paper.
• In a large bowl, whisk together the hot melted butter and sugar. Then, whisk in the milk and vanilla.
• In a separate bowl, combine the dry ingredients: flour, cocoa powder, baking powder, and salt.
• Mix the dry ingredients into the bowl with the butter and sugar mixture until well combined.
• Fold in the chocolate chips.
• Spread the batter evenly into the baking pan.
• Bake for 25-30 minutes, or until the edges look hardened/have pulled away from the edges of the pan and the top looks set (no longer looks like raw batter.) Be careful not to over bake. Because these are fudgy in texture, a fork/knife may not come out clean when done. Once the brownies have cooled to room temperature, they will set up.
• Let cool for about 30 minutes in the pan. Then grab the parchment paper handles and pull the brownies out. Set on a wire rack to finish cooling completely before cutting.
• For clean-cut brownies, run a clean knife under hot water in between each slice.
• Store leftover brownies in an airtight container at room temperature for up to 5 days.

VEGAN FUDGE

Steps:

• Lightly grease a 5x9-inch loaf pan using a little of the margarine.
• Place the remaining margarine, sugar, cocoa, vanilla, and soy milk in a heatproof mixing bowl, or the upper part of a double boiler.
• Place the bowl or boiler over simmering water and stir until smooth.
• Add the nuts if desired.
• Pour the mixture quickly into the prepared pan.
• Chill thoroughly and cut into squares.
• Chill at least one hour, but for best results chill overnight as the fudge will be firmer and more like regular fudge.

VEGAN FUDGE (DAIRY/CASEIN-FREE, GLUTEN-FREE)

Steps:

• In a large bowl, sift together icing sugar and cocoa powder. Stir in chocolate chips.
• In a medium saucepan, bring the almond milk and non-dairy margarine to a boil, over medium-high heat, careful not to burn. Using a whisk, stir constantly.
• Once boiling, remove from heat and stir in icing sugar mixture, until combined well and chocolate is melted.
• Stir in extract.
• Spread into a 8x8 silicone pan and refridge until solid. If you don't have a silicone pan, you'll want to lightly grease your pan.
• Cut into small pieces (or large pieces if you prefer!). I cut it in about a 9x9 squares, so they are bite sized pieces.
• Notes: I froze this after it was solid and we snacked on some to save for Christmas trays and it was perfect, but once left out for a bit it got a little soft. It still tasted like 'real' fudge though!