Easy Vegan Fudge Recipe

Instructions

1. Grease an 8x8-inch pan with oil or vegan butter, then cut a piece of parchment that's the width of the pan, but long enough to hang over the edges of the pan on either side. Place the parchment inside the pan, pressing it into the oil to secure it. You can also use a couple of clips to attach the parchment paper to the edge of the pan. Then grease the parchment. (For even easier removal, you can place an additional piece of parchment crossing the first piece).
2. In a medium saucepan or pot, add the sugar, coconut milk, vegan butter, and salt. Turn the burner to medium-low heat, and whisk the mixture constantly until it comes to a slow boil and the sugar is dissolved.
3. Turn off the heat, then add the chocolate chips and vanilla extract. Whisk together until the chocolate has completely melted and the vegan fudge mixture has a smooth and creamy texture.
4. Use a heat-resistant rubber spatula to spread the mixture into the prepared pan. Then, transfer the pan to the fridge to chill for 2 hours, or until firm.
5. Pull the fudge out using the parchment paper and place it onto a cutting board. (If you only used 1 piece of parchment, you may need to slide a butter knife along the unlined side.) Cut into squares and sprinkle with flaky sea salt, if desired, then serve.

Only add sea salt to the fudge pieces you'll eat right away. In storage, the salt can extract moisture from the fudge.

Wrap leftovers in parchment paper and store in a zip-top bag or airtight container in the refrigerator.