Welcome to day four of Christmas Cookie Week! I'm glad that Angie invited me to participate in this particular blogging party because it has forced me to start my holiday baking early. Although, truth be told, I have eaten quite a few of the Christmas cookies already. But at least I'll know what to make when I start baking again!
Monday's recipe was Coconut Pecan Chocolate Chunk Cookies. Day two was Vegan Toffee Squares. Yesterday's recipe was No Bake Chocolate Dipped Peanut Butter Balls. Today I have prepared a simple-to-make yet lovely and festive vegan fudge. This fudge has a pleasant hint of peppermint flavour and a nice crunch from the candy cane topping.
It's especially easy to prepare if you line your loaf pan with parchment paper. All you have to do is heat up the ingredients in a double boiler or glass bowl placed over boiling water. Then pour the batter in the prepared loaf pan, sprinkle candy canes on top and voila! Pop it in the fridge to set. That's it.
Like the peanut butter balls, this yummy treat is gluten free. (Be sure to look for gluten-free candy canes.) Wrap a batch of this fudge up in a festive tin and you have a nice hostess gift for your vegan, gluten-free or sweet-loving friend! My husband and the kids agreed that this fudge is delicious, which is saying a lot because the husband doesn't give compliments that easily!
Vegan Candy Cane Fudge
Keywords: no bake dessert gluten-free vegan chocolate
- 6 Tbsp margarine
- 3 1/2 cups icing sugar (confectioner's sugar, powdered sugar)
- 1/2 cup sifted cocoa powder
- 1/2 tsp peppermint flavour
- 1/4 cup soy milk
- 2 peppermint candy canes
Line a loaf pan with parchment paper (or grease the pan with margarine).
Place the candy canes in a plastic sandwich bag. Crush them using a mallet or whatever you have on hand.
Put the margarine, sugar, cocoa, peppermint flavour and soy milk in a heat-proof mixing bowl or the upper part of a double boiler.
Place the bowl over simmering water and stir until smooth. Add a bit more soy milk if needed. When the mixture is smooth, pour quickly into the prepared pan.
Sprinkle crushed candy canes on top and press in gently.
Chill thoroughly in the fridge. Cut into slices or squares.
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Check out what the other Christmas Cookie Week gals are making today!