Anyone who has spent the holidays with me knows I make fudge every year, and its the been the same recipe in my parents recipe box for “Foolproof Fudge”, here is the original recipe and here is a vegan version I started to make later.
Foolproof Fudge
3 c semi sweet chocolate chips
1 14 oz sweetened condensed milk
dash salt
1 c chopped walnuts
1.5 tsp vanilla
Directions
- Over low heat melt chips with milk and salt.
- Remove from heat.
- Stir in walnuts and vanilla.
- Spread into aluminum foil-lines 8×8 pan.
- Chill for 2 hrs in the fridge and cut.
Adapted from http://mydishisbomb.com/easy-vegan-fudge/
EASY VEGAN FUDGE
Author: Katy’s Kitchen
Prep time:
Cook time:
Total time:
Yield: one 8×8 pan
INGREDIENTS
- ⅔ cup Trader Joe’s coconut cream
- 2 Tablespoons coconut oil
- 12 oz semi sweet choc chips
- 1 teaspoon vanilla extract
INSTRUCTIONS
- Line a small baking dish with parchment paper.
- Add the coconut milk to a medium sized saucepan and bring to a simmer, stirring often to avoid scorching. Simmer for 2-3 minutes.
- Add the coconut oil to the saucepan and stir until it melts. Add the chocolate chips and stir until they begin melting. Use a whisk to combine the milk and the chips, and continue whisking until the mixture is thick and well-combined.
- Remove from heat and stir in the vanilla. Pour into the baking pan and refrigerate until firm (overnight) or freeze for about half an hour. Store in the fridge for up to a week.