Vegan Mint Chocolate Fudge
This Vegan Mint Chocolate Fudge is the perfect homemade Christmas gift for the vegans in your life, but is perfect for anyone who loves a sweet treat as you wouldn't even know it's vegan. Best of all? No thermometer required!
Servings 16
Ingredients
- FOR THE MILK CHOCOLATE MIXTURE:
- 6.5 oz (185g) vegan condensed milk, (this is half a can of Carnation). You can also substitute traditional condensed milk
- 1 cup + 1tbsp (185g) dairy free milk chocolate chips, substitute dairy milk chocolate if desired
- 1/2 tsp peppermint extract
- Pinch of salt
- 1/2 tbsp vegan butter, or substitute dairy butter
- FOR THE WHITE CHOCOLATE MIXTURE:
- 6.5 oz (185g) vegan condensed milk
- 1 cup + 1tbsp (185g) dairy free white chocolate chips, substitute dairy white chocolate if desired
- 1/2 tsp peppermint extract
- A few drops of green food colouring, *SEE NOTE
- Pinch of salt
- 1/2 tbsp vegan butter, or substitute dairy butter
Instructions
- Spray an 8x8 inch square pan with cooking spray. I use Wilton Bake Easy. Press a double layer of cling film into the pan, with enough overhang to lift the fudge out, then spray the cling film with cooking spray. Leave to one side.
- Place half of the condensed milk, milk chocolate chips, peppermint extract and salt into a small-medium sized saucepan.
- Place the other half of the condensed milk into another small-medium saucepan. Add in the white chocolate chips, peppermint extract, green food colouring and salt.
- Place both saucepans over a low heat and stir frequently until everything is melted and combined. Don't bring the mixture to a boil or place on a high heat. Slow and gentle is the way!
- Once both mixtures are melted and combined, remove from the heat and place 1/2tbsp butter into each saucepan. Stir until the butter is completely melted.
- Now there are three methods you can use to place the fudge into the prepared pan. Either alternate spoonfuls of each mixture into the centre of your pan, so they spread and pool out. The second method is too spoon blobs randomly all over the pan. Finally, you could drizzle/swirl the mixture around.
- I preferred swirling and random blobs. I wanted it to look random, but also ensure each piece of fudge got as even an amount of each mixture as possible. Allowing the mixtures to spread from the centre created large blobs of just one mixture. However, it's completely up to you.
- Once you've used all of your mixture an you're happy with how the fudge is mixed, tap the pan on your work surface a few times to disperse any air bubbles.
- Cover the pan loosely with cling film and place in the fridge for at least 6 hours, overnight if possible.
- Once the fudge is set, carefully ease it out of the pan, peel off the cling film and place on a cutting board. Slice into 16-24 squares. It may help to warm the knife before slicing, but I didn't have an issue with this fudge sticking like some fudge recipes I've used.
- Vegan Mint Chocolate Fudge will keep in an airtight container, in the fridge, for 2 weeks. To gift, place a few pieces into small cellophane bags, tie with ribbon and add a gift tag. Keep in the fridge until ready to gift. Fudge will soften as it warms up. You could also place each piece into a cupcake liner, so they don't stick to each other.
Notes
*I would advise using Wilton/Sugarflair or equivalent brand concentrated gel paste food colour, not the gels from the supermarket or traditional liquid colouring. You will need a lot more food colouring and they are much runnier. This may affect the consistency of the fudge. I used Wilton Leaf Green for this fudge. I needed about 1/3 of a pea sized amount. Add very slowly and carefully as you can go from mild colour to WOAH in about 2 drops!!