Vegan Double Chocolate Fudge
The two main methods to make fudge
Learn about the sugar caramelization stages.
Find more Chocolate recipes on Veganbaking.net
Vegan Double Chocolate Fudge Recipe
2 to 3 Tablespoons liqueurs such as Kahlua, Grand Marnier, bourbon, etc or, up to 2 teaspoons flavoring liquids such as mint extract, orange extract, etc.
1) Refrigerate the coconut milk and toast the nuts
2) Prepare the coconut cream
3) Prepare the caramelize the sugar mixture
4) Caramelize the sugar mixture to perfection
5) Add the flavor building ingredients into the hot caramel and mix
6) Press the fudge into the baking dish and cool
7) Remove the vegan fudge and cut into squares
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200 tasters can't be wrong!
This recipie is the bomb! I used it as my final treat for the cast and crew on the 2nd season of From Dusk Till Dawn where I worked as an electrician. People keep asking me for the recipe! I chose to use kaluah as the flavoring because we already used espresso powder, so, coffee.
When I was making the caramel I stirred constantly, which is why I think it turned out so perfectly. I read all of the reviews ahead of time and did not want burned sugar in my pot. It was actually all very easy to clean thanks to the stirring.
Bad instructions leads to waste of time and $
I was so excited to find and make this recipie. Spent all day yesterday making Christmas vegan goodies for gift boxes.
The instructions are too vague or incorrect. They don't work for someone who has never caramelized sugar!
Step 3 suggests putting sugar, oil, agave and salt into a saucepan and thoroughly mixing all ingredients.
Step 4 suggests placing that saucepan with a cover on over high heat and wait til it boils.
While I questioned the instructions no mention of stirring and wondered how I'm gonna see it boil with a cover on, and how long does it typically take to boil ran through my head.
I did as the instructions said, given they seemed thorough. It happened so fast. The pot started filing up with white smoke. I let the smoke out, turned the fan on opened the windows ... Probably in a matter of less than a minute on the high heat stove top, the whole bottom of my saucepan was burnt with sugar.
It took me so two 15minute boiling baking soda and vinegar with 30min rests to get the stuff off the bottom of the pan.
There was no fudge as result to the burnt sugar.
After this recipie and continuing with my other recipes, I made caramel with the suggestion in the instructions to constantly be stirring the sugar... My caramel turned out perfect... I'm gonna visit some other vegan fudge recipes and read all their instructions, and find confidence before I attempt fudge again.
Christmas in a tin!
I am so impressed! My vegan gluten-free sister is hosting Christmas this year and asked me to bring something for after dinner. After discovering the price of vegan chocolate I needed a new strategy! Tonight I tried this recipe adding a couple of cups of dried fruit and some extra spices and it is exceptional - thank you!
I didn't get near to 250 - it stayed at 210 and if I increased heat it started to burn so I kept checking and pulled it off the heat when it was hitting the hard ball stage and it worked fine. Textures perfect.
I am going to make this for a friend who is gluten-, dairy-, soy-, and nut-free. I have two questions: (1) Can I omit the nuts without a problem, or do they help with the hardening of the fudge? If so, should I use a little baking soda in their place? (2) Several of our stores sell coconut cream. Can this be used for the coconut cream instead of chilling the coconut milk?
amazing fudge recipe
I tried this recipe, along with another i found online with good reviews, and this one beat the other hands down. the other was made with confectioners sugar and was too sweet and not a nice smooth texture. This one is amazing.
Question though: any idea what the shelf life is or if theres a way to extend the shelf life? I imagine it wont last out of fridge because of the additional coconut cream that gets stirred in after boiling and that thus adds more moisture....can All the coconut cream be added in in the beginning and then cooked, or would the final product be missing extra creaminess or something from the cream being added in and boiled rather than added when the chocolate is added?
I know a few years back i veganized a chocolate candy recipe that used condensed milk and I subbed coconut milk..i didnt think to refrigerate the candies and they ended up going moldy in their plastic bags within a week or 2; so thinking this might be a risk with the fudge too because of the coconut cream added in at the end? fuy
I LOVE this recipe, its utterly amazing. I also tried, at the same time, a fudge recipe with good reviews that used powdered sugar. that one was horrible. overly sweet, no carmelly flavor. this one was amazing
Question though... do you know what the shelf life is on this? or even shelf life in fridge etc? And, do you think its possible to put ALL the coconut cream in the pot in the beginning, so that it all gets cooked and reduces moisture and therefore would probably extend the shelf-life? I feel like the moisture from the coconut cream thats added after the carmelization process probably makes the recipe more prone to shorter shelf life/mold? I know i once did a chocolate candy recipe subbing coconut milk for condensed dairy milk and put the chocolates in plastc and they went moldy out of the fridge within a week or 2...not sure if the same would happen with this fudge and/or if so if the coconut cream added at the end adds an extra creaminess that would be lackign were it all added in the beginning of the recipe?
more than satisfied vegan fudge hankering
My vegan boyfriend had a hankering for vegan fudge, so I surprised him with this. It was a natural fit, because he loves coconut cream so much. I used pistachios, which I quite liked. Fantastic recipe over all! The instructions were precise and informative.
Recipe looks great!
Can you sustitute maple syrup for the agave?
Mattie's understanding of food chemistry ensures that each of his recipes turns out wonderfully. Non-vegans can never tell the difference because the desserts have the same texture and flavor as their non-vegan counterparts. Kudos Mattie.
I would strongly recommend this! I've never had success with candy-making, but this recipe made it easy--just follow the instructions exactly. It took me about 30 minutes to get the caramel temperature to 250 (I have an electric stovetop and had to watch it vigilantly.)
My only complaint is that the instructions say to use "coconut cream" and then later, "coconut milk". I assumed they were the same thing? The fudge turned out excellent, so I must have done it right! Thank you for sharing this recipe.
Whats the calorie count?
This fudge reminds me so much of my mother's. The only change I made was to mix the sugar/coconut oil/agave/salt in a bowl, then add the cashew cream, then put it in the pan to cook. That way I eliminated the potential for getting sugar on the side. Of course, it took me the two hours that the fudge was chilling to clean the pan's burnt bottom (boiling water with baking soda); well, a slight exaggeration--I only chilled the fudge for 30 minutes. And who on earth would know that you could freeze this for six months? Mattie--on behalf of myself and the five pounds I'm about to gain, thank you so much for all of the work that went in to this creation.
5 minute fudge
Your fudge looks just as good as any with butter and cream, and I wish I could try some right now!
I wanted to share an amazing recipe I came up with for vegan chocolate candy cups, that don't require any carmelization, so they're quick when you don't have time. They taste just like regular fudge, and are visually beautiful:
4 pitted large medjool dates
1/3 cup virgin coconut oil, melted
3/4 cup cocoa powder or raw cacao powder
1/2 cup maple syrup or dark agave nectar
1/8 teaspoon plus a pinch salt
2 tablespoons raisins
2 tablespoons chopped pecans or walnuts
Combine the dates and the coconut oil in a small bowl and let soak for 30 minutes. Transfer to a blender and add the cocoa powder, maple syrup, and salt. Process until very smooth, stopping occasionally to scrape down the sides of the blender jar with a rubber spatula.
Place 16 (1-inch) foil baking cups on 2 plates. Fill each cup about three-fourths full with the chocolate mixture. Top each cup with a few of the raisins and chopped pecans, pressing them down lightly. Chill the cups in the refrigerator for at least 2 hours before serving.