The Best Vegan Fudge Ever

What is the one food you remember from your childhood as being better than anything else? Was it the sugar cookies your grandmother made? The grilled cheese sandwich your dad grilled especially for you? Maybe that’s not it, but there was something, wasn’t there? And you’ve never been able to find something as good anywhere else.

For me, the one thing I remember as being incomparably amazing was the fudge my mom made. Even though she would usually sabotage it with walnuts, I would sometimes get a small batch just for myself. It’s been years and years since I’ve had anything even comparable to that fudge. I mean, even before I was vegan, there wasn’t anything nearly as good.

Finally, my mom agreed to show me her recipe step by step so I could veganize it. She even said it was ok for me to share it with you, which I think is pretty generous, considering it is the best fudge ever. Thanks mom!

Ok, here’s what you need…

1 1/3 cup of non-dairy cream, unsweetened

2 2/3 cup sugar, yeah, that much sugar

4 ish oz bittersweet chocolate

2 Tbsp corn syrup

4 Tbsp Earth Balance

Put everything in a medium sauce pan and stir together. Turn the heat on to medium high and stir occasionally so that the chocolate melts evenly. Bring to a boil and using a candy thermometer, or your cunning senses, heat slowly to the firm ball stage, about 240° – 250° F. If you want your fudge a little creamier you don’t have to go quite this hot.

To check the firmness, you can spoon a small bit into some cold water. Take out the cooled piece and roll between your fingers. The harder it is, the firmer your fudge will be. Once it reaches the desired temperature, remove from heat and allow to cool for a few minutes. In the mean time, grease a pan to put your fudge in.  Mix in 1 tsp of vanilla.

If you’ve made it through all that, get ready for the hard part. Using a spoon, beat the fudge so that air is incorporated into the mixture. Don’t stir, beat. If your arm doesn’t get tired, you’re not doing it right. In fact, you might want to have a backup beater on hand to help you. My arm is still sore from this part actually. Do this for a couple minutes, until the mixture is a bit fluffier.

Pour the fudge into your prepared pan and smooth over a bit. Slice into chunks once it has cooled somewhat, but is still slightly warm. You probably want to use a butter knife as well and not a ridiculous sharp one like the one above. Also, go ahead and make those chunks pretty small, you’re better off this way.

You can totally snack on some bits here when it’s still warm, but know once you start it will be hard to stop. I personally like it best once it has cooled completely and hardened.

So the verdict? It’s almost exactly the same as I remember it. That sugary sweetness that melts in your mouth with a rich chocolate flavor. The flavor of the mimicream definitely has a subtle effect, but in the end one I like, giving it just a hint of nuttiness. I may try a few variations, and practice my beating technique, but I wouldn’t hesitate to say that it was a complete success. I should also probably mention this is the recipe for a double batch so go ahead and half it if you like. Although you might not want to. On the other hand, you might eat it all in one day so beware. Not that anyone I know would do that. Never.

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15 Comments

Filed under fudge

15 responses to “The Best Vegan Fudge Ever

  1. taleoftwovegans

    Oh dear me, that looks absolutely amazing!! I think it might be a good thing that I don’t have any source for non-dairy cream, because I don’t know if I could keep myself from eating the whole recipe myself *wipes drool off keyboard*
    Thanks so much for sharing! 🙂 I am definitely keeping this in mind for the next time I need something decadent to bring somewhere.
    -K

  2. Cannot thank you enough for sharing this! It really does look like the best creamiest vegan fudge around. Swirl in some peanut butter and then you’ve got some peanut butter fudge too!

  3. Aaah this looks so good! I wonder if you could use maple syrup in place of the corn syrup!

  4. I was lucky enough to try some of this fudge, and it’s awesome! The chocolate taste almost reminds me of brownies or chocolate cake. It’s so yummy! Thanks again for giving me some, Alix!

  5. Yum! Thanks to you and your mom for sharing!

  6. jennifer

    AWESOME!!! i have missed my mom’s fudge so so much and i don’t like nuts in mine either! thanks for sharing the receipe 🙂

  7. mom

    Thanks Honey…

    And a little sabotage with not quite right ingredient amounts will keep the recipe a secret!

    xxxMom

  8. That is sincerely the best fudge I have had in my life. I can’t wait to try out all the other variations.

  9. Oh man, I miss the fudge my Mom made for holidays. I’ll have to try this!

  10. Pingback: Veganize It: Maple Almond Fudge – Glue and Glitter

  11. This is so awesome! I have to try it!

    Jessica

  12. Oh this is amazing. I LOVE fudge, it is pure delicious chocolate heaven. I haven’t been able to find soy cream in YEARS, but when I do this will be getting made for sure.

  13. this looks AMAZING. and i am pretty sure that corn syrup picture could win some awards….

  14. you know what sounds so good, making it with hazelnut flavored creamer!
    perhaps eventually i’ll get around to doing just that.
    thanks for the recipe!

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