No-Thermometer Vegan Chocolate Fudge
Silky vegan fudge made with quick condensed coconut milk and dark chips—decadent, sliceable squares that set perfectly when chilled or frozen.
Instructions
Step 1: Prepare the pan
Grease or line an 8×8-in (20×20cm) square pan with parchment, leaving overhang for easy lifting.
Step 2: Combine coconut milk and sugar
In a medium saucepan over medium heat, whisk together the coconut milk and sugar. Bring just to a steady boil, watching closely so it doesn’t boil over.
Step 3: Simmer to reduce
Lower heat to medium-low and simmer, whisking every few minutes, until reduced by about half and slightly thickened, 40–45 minutes.
Step 4: Stir in butter and vanilla
Remove from heat. Stir in the vegan butter until melted and smooth, then mix in the vanilla extract.
Step 5: Melt in the chocolate
Add the chocolate chips and stir patiently until fully melted and glossy. If needed, return to very low heat briefly to finish melting.
Step 6: Spread, chill, and set
Pour the mixture into the prepared pan and smooth the top. Freeze until firm, at least 3 hours, or until solid enough to slice.
Step 7: Slice and store
Lift out by the parchment, cut into squares, and keep in an airtight container in the freezer for best texture.
Ingredients
- 2 cans of full-fat coconut milk
- ⅔ cup of sugar
- 3 tbsp of vegan butter
- 2 tsp of vanilla extract
- 3 cups of vegan chocolate chips
Nutritional Info
per serving
- Calories:
- 323kcal
- Protein:
- 2.7g
- Carbs:
- 29g
- Fat:
- 23.3g