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.
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 🙂
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!
What’s your favourite cooking hack?
Mocha Peppermint Fudge
Author: Starr @ The Misfit Baker
Recipe Type: Dessert Cuisine: American
Makes: 48 pieces
- 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)
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.