Vegan Chocolate Fudge
A delicious chocolate fudge recipe that's perfect for Christmas gifts, dessert, or a decadent snack!
- 300 g Vegan Dark Chocolate
- 300 g Vegan White Chocolate
- 2 320 g tins of Vegan Coconut Condensed Milk
- 1 - 2 tspn Peppermint Esence OR
- 1 - 2 tspn Vanilla Essence
Prepare a bakind dish or high sided baking tins by lightly greasing with spray oil or vegan butter. Line the base and two sides of the dish with baking paper, ensuring that goes up over the sides by a few cms to help remove the fudge when it is set.
Set up two heat proof bowls each over a saucepan of water. Make sure the water does not touch the bottom of the bowl or the chocolate will burn.
Place the dark chocolate and 1 tin of condensed milk in one bowl, and the white chocolate and other tin of condensed milk in the other. Place saucepans over medium heat.
Stir each bowl of chocolate over the heat until melted and smooth. Once the white chocolate is melted, mix in the peppermint or vanilla.
Once melted, remove the bowls from the water. Be very careful when taking them off the saucepan, as the trapped steam will escape up the sides of the bowls as you remove them and could burn. Pour the dark chocolate into the prepared baking dish, reserving approximately 2 TBS, and smooth with a spoon.
Pour the white chocolate mix over the dark chocolate and smooth the top.
Dollop the remaining dark chocolate mix over the top. Swirl a butter knife through the fudge to form a marble effect.
Refrigerate for at least 4 hours until firm. Cut into pieces and serve.
Fudge will keep for approximately 4 days in the fridge, or can be frozen.