Mocha Peppermint Fudge - An easy to make, dark chocolate fudge, with a hint of coffee, and the festive flavour of peppermint. Perfect for the holidays! {vegan}

Mocha Peppermint Fudge

Making real fudge (from scratch) is a skill. It requires patience, technique, and timing… I’ve tried to make fudge the traditional way before, and found it to be a humbling experience. Apparently I was not blessed with patience, technique, or timing.

Mocha Peppermint Fudge - An easy to make, dark chocolate fudge, with a hint of coffee, and a festive hit of peppermint. Perfect for the holidays! {vegan}

Traditionally, fudge is made by boiling sugar, chocolate, and milk until the mixture reaches the soft ball stage. At some point, a culinary genius, figured out that by using marshmallows, you can eliminate all that fussing. Consequently, it makes fudge making virtually fool proof for people like me 🙂

Mocha Peppermint Fudge - An easy to make, dark chocolate fudge, with a hint of coffee, and a festive hit of peppermint. Perfect for the holidays! {vegan}

My fudge may not be made the real way (like my grandmother’s), but it’s still rich and chocolatey (just like fudge should be), festively flavoured with peppermint and candy canes, easy to make (no need to pull out the old candy thermometer), and a major hit with my tasters. Seriously, they were clamouring for more and complaining that there wasn’t enough!

Win-Win 🙂

What’s your favourite cooking hack?

 

Mocha Peppermint Fudge

Mocha Peppermint Fudge

An easy to make, dark chocolate fudge, with a hint of coffee, and the festive flavour of peppermint. Perfect for the holidays!

Author: Starr @ The Misfit Baker
Recipe Type: Dessert          Cuisine: American
Makes: 48 pieces

Ingredients:

  • 1 1/2 cups Granulated Sugar
  • 2/3 cup Full Fat Coconut Milk (from a can)
  • 2 tbsp Vegan Butter (I used Earth Balance)
  • 3 tsp Instant Coffee
  • 1/4 tsp Salt
  • 1 bag (10oz / 283g) Vegan Marshmallows, chopped (I used Dandies)
  • 8 oz (225g) Unsweetened Chocolate, chopped
  • 1/2 tsp Peppermint Extract
  • 8 – 10 Small Candy Canes, crushed (optional but so good)

Instructions:

Line an 8-inch-square baking pan with foil and grease. Set aside.

In a heavy saucepan, heat the coconut milk until it is hot (but not boiling). Whisk in the vegan butter, instant coffee, and salt. Stir in sugar and, over medium heat, bring to a full rolling boil (stir constantly so the bottom doesn’t burn). Boil for 4 – 5 minutes (again, stirring constantly).

Remove from heat and immediately stir in the marshmallows, chocolate, and peppermint extract. Stir vigorously until the marshmallows and chocolate have melted (this can take a little muscle). Immediately pour into your prepared pan, smooth the surface, and sprinkle crushed candy canes over the top (if using). Refrigerate until firm (about 2 hours).

Remove from pan and peel off foil. Cut into 48 pieces.

Store in an air tight container for up to 2 weeks.

 

http://www.themisfitbaker.com

12 thoughts on “Mocha Peppermint Fudge

  1. mliae

    Good Lord, that looks delicious! I’m not sure I’ll be able to pull it off myself, but I’ll be thinking about this…that’s for sure! *drool, drool…

    Reply
  2. Pingback: 12 Amazing Vegan Christmas Recipes To Get Your Holiday’s Started | The Misfit Baker

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