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.
[...] 26, 2010 by elise Evan’s vegan fudge is no [...]
[...] was inspired by both Mama Pea’s & Averie’s recipes, but used a fudge base similar to Evan’s, and then winged it on my own from [...]
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.
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