The two main methods to make fudge
Learn about the sugar caramelization stages.
Vegan Double Chocolate Fudge Recipe
Up to 2 Tablespoons flavoring liquids such as Kahlua, Grand Marnier, bourbon, espresso, mint extract, etc.
Hi Mattie. I would like to try this recipe. However, I was wondering whether it's ok to use ready made coconut cream, instead of coconut milk (I have seen it in an oriental grocer).
Do you think it could work? Thank you.
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.
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.