Three Fudge Recipes

Oh, boy, oh, boy, oh, boy!  The holidays are coming and that means it’s time to start pulling out the special recipes.  (And, apparently, it’s also time to start learning the settings on my son’s camera a little better so that my photos have consistent lighting!  Sorry about that.)

Some of you may have given up fudge when you became vegan.  Well, guess what?  I’m here to change that for you!  Plus, this year since I’m writing a vegan food blog, I decided that I might need to branch out a little ~ you know, try a few new flavors of fudge other than my standards of chocolate and peanut butter.  (Funny…my family didn’t complain one bit about being guinea pigs for these experiments!  😀  Now you get the fun results of our taste testing.)  The bonus is that these are super easy to make.

Please keep in mind that though this is vegan it is by NO MEANS healthy, every-day food, and it certainly isn’t on Forks Over Knives’ list of what to include in their next cookbook.  It just means that you get to have some fun food on the goody table at your next party so that you aren’t tempted to partake of the even less healthy versions that contain animal products and trans fats.

Let me know what your favorite is!  There are divided opinions in my family for their favorites.  (Chocolate and peanut butter recipes will be coming soon, too.)

Have ready a 5″x9″, or 8″x8″, or even a somewhat smaller pan (pictured is what I used this time), preferably glass or ceramic, as the fudge doesn’t stick to it ~ or double the recipe and use a 9″x13″ cake pan, or a smaller lasagna pan.  Different pans will make thicker or thinner pieces of fudge.  If you must use a metal pan, you might want to line it clear up the sides with waxed or parchment paper so that you can just lift it out of the pan to cut it, especially if it has a non-stick coating that you don’t want to mar with the knife.

Maple Nut Fudge

  • 6 T. Earth Balance vegan buttery sticks
  • 1/2 c. maple syrup
  • 1+ tsp. vanilla (you can’t go wrong with extra!)
  • 1 T. non-dairy milk powder (or however much your brand calls for to make 1 c. of milk – I used Better Than Milk soy)
  • 4 c. powdered sugar, sifted (use powdered evaporated cane juice crystals to be completely, truly vegan)
  • 1/2 c. chopped pecans or walnuts

In the top of a double boiler or in a metal bowl placed over boiling/simmering water in a regular pot, melt the “butter.”  When it is completely melted, add the maple syrup, vanilla, and non-dairy milk powder, whisking until all of the milk powder is dissolved.  Stir in powdered sugar until smooth.  Add nuts; stir until well distributed.  Take the pan or bowl off of the boiling water and wipe the bottom of it off on a towel or dishcloth lying on the sink edge or counter so that no boiling water drips on you or into the fudge pan.  Scrape into pan and smooth out to the edges with a rubber spatula.  Cover with plastic wrap and chill thoroughly.  (It is easier to cut into pieces if you do so before it firms up completely.)  Must be refrigerated.  For storage more than a day or two, keep in an air-tight container.

Please allow the child within you to clean off the spoon, spatula, and bowl ~ you wouldn’t want any to go to waste would you?  😉

Eggnog Fudge

  • 6 T. Earth Balance vegan buttery sticks
  • 1/4 c. non-dairy milk (I use Silk vanilla soy)
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. brandy extract/flavoring
  • 1/2 tsp. rum extract/flavoring
  • 3/8 tsp. nutmeg
  • 4 1/4 c. powdered sugar, sifted (use powdered evaporated cane juice crystals to be completely, truly vegan)

In the top of a double boiler or in a metal bowl placed over boiling/simmering water in a regular pot, melt the “butter.”  When it is completely melted, add the non-dairy milk, extracts/flavorings, and nutmeg, stirring to combine.  Stir in powdered sugar until smooth. Take the pan or bowl off of the boiling water and wipe the bottom of it off on a towel or dishcloth lying on the sink edge or counter so that no boiling water drips on you or into the fudge pan.  Scrape into pan and smooth out to the edges with a rubber spatula.  Cover with plastic wrap and chill thoroughly.  (It is easier to cut into pieces if you do so before it firms up completely.)  Must be refrigerated.  For storage more than a day or two, keep in an air-tight container.

Raspberry Fudge

This particular fudge isn’t as perfected as the other two.  It’s texture tends to be difficult to cut once it’s cold and it wants to break into shards or funny-shaped hunks.  I almost removed it from the post, but decided to include it anyway because it tastes so good.  The next time I make it, I will probably spread it out on waxed paper on a very small cookie sheet – then I will just pull up the paper and break the fudge, rather than cutting it, which seems to cause the problems.  The other option is to add extra Earth Balance to soften it some.

  • 6 T. Earth Balance vegan buttery sticks
  • 1 tsp. vanilla
  • 1/2 c. raspberry syrup (I used Monin brand that I found at a Home Goods Store)
  • 1 T. non-dairy milk powder (or however much your brand calls for to make 1 c. of milk – I used Better Than Milk soy)
  • 3 T. red food coloring (optional)
  • 4 c. powdered sugar, sifted (use powdered evaporated cane juice crystals to be completely, truly vegan)

In the top of a double boiler or in a metal bowl placed over boiling/simmering water in a regular pot, melt the “butter.”  When it is completely melted, add the non-dairy milk, vanilla, raspberry syrup, and food coloring, if using, whisking until all of the milk powder is dissolved.  Stir in powdered sugar until smooth. Take the pan or bowl off of the boiling water and wipe the bottom of it off on a towel or dishcloth lying on the sink edge or counter so that no boiling water drips on you or into the fudge pan.  Scrape into pan and smooth out to the edges with a rubber spatula.  Cover with plastic wrap.  (It is easier to cut into pieces if you don’t refrigerate it first.)  For storage more than a day or two, keep in an air-tight container.  Refrigerate.  Soften on the counter for 30 minutes or so before serving since it tends to be a better texture and not so crumbly then.

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