Vegan Peppermint Fudge ~
Rich chocolatey fudge topped with crushed candy canes.
3 simple ingredients are all you need!
Vegan Fudge Recipe
I like this chocolate peppermint fudge because it has all the texture and flavor of classic fudge, and it’s a super easy recipe that’s practically effortless. Just melt some chocolate chips with plant-based milk, pour in a pan, sprinkle with peppermint candy, then chill until set – that’s it! This is a good recipe to have on hand for kids who want to help with making sweet treats for the holidays!
Ingredients for Vegan Peppermint Fudge
You will need the following:
- 3 cups vegan semi-sweet chocolate chips
- 14-ounce can vegan sweetened condensed milk
- 1/2 cup crushed candy canes, or to taste
Ingredient Notes
- Vegan Chocolate Chips – Check the label – Several brands now offer chocolate chips free of dairy products.
- Vegan Sweetened Condensed Milk – I used Nature’s Charm brand.
- Crushed Candy Canes – The amount given is a suggestion; adjust according to how much peppermint flavor you want for your fudge. I like to use pre-crushed candy canes during the holiday season for convenience. If it’s after Christmas and you have leftover candy canes, toss them in a food processor and pulse until the candy is crushed into small pieces.
How to Make Vegan Peppermint Fudge
STEP ONE: Line an 8×8-inch square pan with parchment paper for easy removal.
STEP TWO: In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk, stirring frequently until the chocolate is melted and the consistency is smooth.
STEP THREE: Pour into the prepared pan using a spatula to spread evenly. The fudge mixture will be thick.
STEP FOUR: Sprinkle with crushed candy canes over the top of the fudge.
STEP FIVE: Refrigerate for up to 2 hours, just until set. Use the edges of the parchment paper to lift the fudge out of the pan. Use a sharp knife to cut into squares and serve at room temperature.
Storage
- This easy peppermint fudge should be stored in an airtight container at room temperature. For best results, do not store it in the refrigerator or the candy canes will get too soft and “melt”. This dairy-free fudge is perfectly fine to stay covered on the counter.
More Recipes You’ll Love!
- Praline Fudge
- Vegan Christmas Fudge
- Vegan Candy Cane Cookies
- Frosted Fudge Brownies
- Vegan Cake Mix Cookies
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Vegan Peppermint Fudge
Ingredients
- 3 cups vegan semi-sweet chocolate chips
- 14- ounce can vegan sweetened condensed milk
- 1/2 cup crushed candy canes or to taste
Instructions
- Line an 8×8-inch square pan with parchment paper for easy removal.
- In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk, stirring frequently until the chocolate is melted and the consistency is smooth.
- Pour into the prepared pan using a spatula to spread evenly. The fudge mixture will be thick.
- Sprinkle with crushed candy canes over the top of the fudge.
- Refrigerate for up to 2 hours, just until set. Use the edges of the parchment paper to lift the fudge out of the pan. Use a sharp knife to cut into squares and serve at room temperature.
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