Thursday, December 5, 2013

Vegan Candy Cane Fudge


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



by Joann MacDonald
Keywords: no bake dessert gluten-free vegan chocolate

Ingredients
  • 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
Instructions

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!


Me



16 comments:

  1. The candy cane on top is the perfect festive touch. Yum!

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  2. This looks really good too! Save some for me!
    Ps Did not know that my little sister is quite the baker.

    Love You

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  3. Vegan candy cane fudge????? You are my new hero!!! :D This looks pretty, and would make great teacher gifts at my daughter's hippie school! Thanks so much for sharing this one.

    xo,
    RJ

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  4. Oh this fudge looks deadly good! I have a weakness for chocolate and peppermint!

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  5. Did you use flavored or plain milk?

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  6. Would the fudge have to remain refrigerated?

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    Replies
    1. You can keep it out for the evening on a tray, but other than that, yes keep it in the fridge...or freezer. :) It stays more firm when it's cold.

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  7. Can I use another kind of non dairy milk?

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    Replies
    1. Yes, for sure! Any non dairy milk should work. :)

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  8. Hmmm. Sounds yummy. Would recipe work if I replaced the soy milk with coffee?

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    Replies
    1. You would have to try it to know for sure, but if you want coffee flavour I would blend milk and coffee together, ie. replace a bit of the milk with coffee. :)

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  9. Would it be possible to use cane sugar instead of powdered or confectioner's sugar?

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    Replies
    1. That would definitely change the texture. Right now it's quite smooth. I'm not sure I'd risk it...

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