Think that making fudge is just too difficult?
Maybe it’s the required candy thermometer that puts you off.
It is a small (but necessary) purchase and you will use it time and again to make this awesome Chocolate Mint Fudge
Making homemade chocolate mint fudge can be done in less than a half an hour
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Notes for Success:
You will need a candy thermometer to make any type of fudge recipe so be sure to grab one and your won’t regret it!
Evaporated milk is a typical ingredient in making fudge, but some have a hard time finding a vegan substitute!
Soy milk was the perfect substitution and it worked like a dream!
The recipe below makes almost 2lbs of fudge!
But if you want to keep it simpler just make the chocolate layer rather than the double layer with white chocolate!
I used a standard sized loaf pan for mine, but a cake pan would work just as well
Vegan Chocolate Mint Fudge
Making homemade chocolate mint fudge can be done in less than a half an hour. It's waiting for it to cool that takes the longest!
Ingredients
For the Semi Sweet Chocolate Mint Layer:
- 1 cup Granulated Sugar 200g
- 4 Tbs Vegan Butter 56g
- ¼ cup High Fat Plant Milk 56g
- 4 ounces Vegan Chocolate (113g)
- 3½ ounces Vegan Marshmallows (98g)
- ½ teaspoon Mint Extract
For the White Chocolate Mint Layer:
- 1 cup Granulated Sugar 200g
- 5 Tbs Vegan Butter 70g
- ¼ cup High Fat Plant Milk 56g
- 4 ounces White Chocolate (113g)
- 3 ounces Vegan Marshmallows (85g)
- ½ teaspoon Mint Extract
- Green food coloring
Instructions
- Prepare your loaf pan or a 7" cake pan with plastic wrap
- In a medium heavy bottom sauce pot combine the sugar, milk & vegan butter & bring to a boil stirring occasionally.
- Once it comes to a boil attach a candy thermometer & boil until it reaches 234°F then remove from the heat & stir in the semi sweet chocolate & marshmallows and stir until it is all melted and smooth
- Add the mint extract stir well
- Pour into the prepared pan & let it cool in the refrigerator while you prepare the white chocolate mint layer.
- In a medium heavy bottom sauce pot combine the sugar, milk & vegan butter & bring to a boil stirring occasionally.
- Once it comes to a boil attach a candy thermometer & boil until it reaches 234°F then remove from the heat and stir in the white chocolate & marshmallows and stir until it is all melted and smooth
- Add the mint extract & a touch of green food coloring
- Stir just to swirl & then pour into the pan on top of the dark chocolate mint fudge.
- Refrigerate until set, then remove from the pan & cut into desired portions
Notes
Storage Chocolate mint fudge can be stored at room temperature for several days in an airtight container, but for best results ~ store fudge wrapped well in the refrigerator for up to 1 month
Tried this recipe?Let us know how it was!