Microwave Vegan Fudge
Ingredients:
- 1 cup vegan chocolate chips(e.g. Trader Joe’s) OR 8.5oz sweetened dark chocolate
- 4oz natural vegan butter substitute(e.g. Earth Balance)
- 1/2 cup powdered sugar
- 1/4 cup non-dairy milk
In the microwave or over a double-broiler, melt together the chocolate chips and butter substitute. Take care not to burn the chocolate. Once fully incorporated, sift in the powdered sugar and pour in the non-dairy milk. Stir until fully incorporated. Pour into a small, square pan about 6 inches by 6 inches. Drop on the counter a few time to remove any air pockets and refrigerate for at least 2 hours before serving.
Evan Thomas, The Wannabe Chef, as seen on NBC.com and in Food Network and Rachael Ray magazines. Evan@TheWannabeChef.net
[…] have funny food complexes. Believe it or not, I’ve always had a tray of vegan fudge in my fridge since last April. Why? What if someone came over and wanted some fudge to eat? These […]
Every time you post this, I want some but I don’t have all the ingredients on hand. I have all the ingredients on hand. Today is the day 🙂
this is being made right now. omg. right now.
This looks delicious Evan! I think it would be amazingly good using coconut butter in place of the butter… maybe I should try that!
Ana
If you try that, please pass it along! I’ve just started eating coconut butter straight and love it. I need more recipes that use it.
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Hi there,
I made your fudge this weekend, using coconut oil and coconut milk. I made it in cupcake papers, as I was going to (yes, going to) provide them for a charity bake sale. Coconut oil might not have been the best choice, as it didn’t connect with the other ingredients as well as I would have liked, and some of it seeped through the papers (this wouldn’t work even this well in a pan). But I double papered them, and tried one. HOLY! This was the best fudge that my partner or I had ever eaten. It tasted a lot like those Icy Square chocolates. I am NOT making this again until the night before the charity bake sale, because I know that I’d eat it all…again. Thank you for this recipe!
I’m so glad you liked it that much! I ran out and I’m hesitant to make another pan already because it never lasts. I haven’t tried coconut oil but I’ll have to give it a go on your recommendation.
Oh yum! I love anything that’s quick and easy and contains no animals:) Well, any food, I mean…
[…] Microwave vegan fudge: Evan’s recipe. Candy cane cookies: Betty Crocker. […]
Seriously…that’s it?? It’s so easy and I have all the ingredients on hand! Now I just have to get rid of all th Christmas treats in my house so I can have an excuse to make it. 🙂
Scratch that. After 10 minutes of thinking about it, I have decided to make it NOW.
[…] Evan has a great fast and easy vegan fudge recipe […]
This looks good except I wish it didn’t use a butter substitute. I can’t find any good recipes that don’t use vegan butter or nut meal (I have allergies) and I’m so disappointed. Earth Balance is $8.00 at our local grocery store and I refuse to buy it because it’s so expensive and also I would never use it except in the rare case of making fudge.
You could use Blue Bonnet Light. It’s 0.98 at my local Wal-Mart and is vegan.
I feel your pain. I really hate using butter substitute and I am allergic to every nut on the planet in addition to peanuts, so peanut/cashew/almond butter is out. I don’t know if you’ve tried soy nut or sunflower seed butter yet. I’m allergic to both unfortunately.
Wow this looks incredible
could you make this with cocoa powder? I dont have any vegan choc chips
I’m afraid not, the cocoa butter and sugar in the chocolate chips are essential to the taste and texture
I haven’t had fudge in over one year…until tonight when I made this recipe. Your recipe was fine, but I definitely wouldn’t call it fudge. It definitely tasted like regular melted chocolate. Around the holidays, my family and I make this treat called peppermint bark, which is basically melted chocolate sprinkled with smashed up candy canes that is allowed to set in the freezer. This recipe tasted more like that and far less like the fluffy fudge I was used to before going vegan. The texture was not what I was hoping for, but I’ll definitely keep this recipe in mind when making peppermint bark. Thanks.
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