Vegan Never Fail Fudge
This vegan Never Fail Fudge will take you right back to the Christmases of your childhood! Rich, chocolatey, and decadent, it will be hard to stop at just one piece!
Servings: 64 servings
Ingredients
- 2 cups granulated sugar (white, not brown)
- 4 Tablespoons dairy free butter (I like Earth Balance)
- 1 cup vegan mini marshmallows (3 ounces, if using large marshmallows cut them into smaller pieces first for easier melting)
- 3/4 teaspoon salt
- 5 ounces coconut milk (see notes)
- 1 teaspoon vanilla
- 10 ounces mini chocolate chips (mini melt easiest, I use Enjoy Life brand)
Instructions
- Before you start, fill a small glass with very cold water. Line an 8x8" baking pan with parchment in both directions, making a cross. Set both aside (keep water near to your stovetop!).
- Place sugar, butter, salt, marshmallows, and coconut milk in a small saucepan.
- Heat over medium/medium low, stirring constantly.
- Continue to stir while marshmallows begin to melt and mixture starts to bubble. This takes about 8 minutes from the start.
- Once it reaches a boil, let boil gently while stirring for about 3-5 minutes, to the soft ball stage.
- At the 3 minute mark, begin to test for doneness. Using a spoon, drop one spoonful of mixture into prepared cup of ice water. If you can spoon it out and form a soft ball in your fingers you are ready for the next step. If it is too runny allow to boil for up to 2 minutes more, continuing to do the soft ball test.
- Once it has reached the soft ball stage, remove the mixture from the heat.
- Add the vanilla and chocolate chips, and stir quickly to melt. Pour into prepared pan and shake a bit to fill the corners. Allow to cool at room temp until it is completely firm.
- Using the parchment sling, gently remove fudge from pan and place on cutting board.
- Cut into 1" squares and serve in small cupcake wrappers if desired. Enjoy!