Vegan Fudge
This rich, decadent vegan fudge is made without any gluten or dairy, and with just 3 simple ingredients. With a low sugar option, too.
Servings: 16 pieces
Ingredients
- 2 full cans (27 ounces total) full fat coconut milk
- ½ cup (100 g) granulated sugar or up to 1 cup (200 g) for sweeter fudge
- 1 whole vanilla bean (optional)
- 15 ounces unsweetened chocolate chopped
Instructions
- Line an 8-inch square baking pan with crisscrossed sheets of parchment paper that overhang the sides. Set the pan aside.
- In a medium, heavy-bottom saucepan, place the coconut milk and sugar. Bring the mixture to a rapid boil over medium-high heat, whisking frequently to prevent it from boiling over.
- Add the optional vanilla bean and continue to boil, whisking frequently, until the mixture is reduced by at least half, and the milk is very thick (about 20 minutes).
- Remove from the heat, remove the vanilla bean add the chocolate and mix until the chocolate is melted and the mixture is smooth.
- Slice the vanilla bean in half through the center and squeeze out the vanilla seeds from each half into the fudge, and stir to combine.
- Pour the fudge into the prepared pan and shake back and forth into an even layer. Bang the pan flat on the counter a couple times to break any trapped air bubbles.
- Place the pan in the refrigerator to chill until firm, at least 2 hours and up to overnight. The fudge will begin as shiny, and will be obviously solid and matte in finish when set.
- Remove the fudge from the pan using the overhanging sheets of parchment paper and slice it with a large, sharp knife into 16 equal pieces.
