Are you thinking that making fudge is just too difficult?
Maybe it’s the required candy thermometer that puts you off.
It is a small although necessary purchase since you will use it time and again to make this awesome Chocolate Mint Fudge
Once you see how easy it really is and taste how awesome this fudge can be!
Making homemade chocolate mint fudge can be done in less than a half an hour.
It’s the cooling that takes the longest!
However because I decided to make a two layer chocolate mint fudge the process took slightly longer.
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Notes for Success:
With Dandies Peppermint Marshmallows and a tiny bit of mint extract *not sponsored
I bet you have all the rest of the ingredients already on hand!
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
Ingredients
For the Semi Sweet Chocolate Mint Layer:
- Granulated Sugar 1 cup (200g)
- Vegan Butter 4 Tablespoons (56g)
- Soy Milk ¼ cup (56g)
- Semi Sweet Vegan Chocolate 4 ounces (56g)
- Dandies Peppermint Marshmallows 3½ ounces
- Mint Extract ½ teaspoon
For the White Chocolate Mint Layer:
- Granulated Sugar 1 cup (200g)
- Vegan Butter 5 Tablespoons (70g)
- Soy Milk ¼ cup (56g)
- 4 ounces White Chocolate
- Dandies Peppermint Marshmallows 3 ounces
- Mint Extract ½ teaspoon
- Green food coloring *optional as needed to your liking
Instructions
- Prepare your loaf pan or a 7" cake pan (*note you will have round fudge!) with plastic wrap
- In a medium heavy bottom sauce pot combine the sugar, milk and vegan butter and bring to a boil stirring occasionally.
- Once it comes to a boil attach a candy thermometer and boil until it reaches 234°F then remove from the heat and stir in the semi sweet chocolate and marshmallows and stir until it is all melted and smooth
- Add the mint extract, stir well
- Pour into the prepared pan and let it cool to set in the refrigerator while you prepare the white chocolate mint layer.
- In a medium heavy bottom sauce pot combine the sugar, milk and vegan butter and bring to a boil stirring occasionally.
- Once it comes to a boil attach a candy thermometer and boil until it reaches 234°F then remove from the heat and stir in the white chocolate and marshmallows and stir until it is all melted and smooth
- Add the mint extract and a touch of green food coloring *if using
- Stir just to swirl and then pour into the pan on top of the dark chocolate mint fudge.
- Refrigerate until set, then remove from the pan and cut into desired portions
Notes
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