i made some fudge this week!
i know (or at least i sense based on what i’m seeing on other blogs lately) that a lot of people like to make fudge around the holidays, because it makes a good gift. well, that’s not why i made it. i really just wanted to eat some fudge. and i would strongly support anyone who does so at any time of year, holiday season or not.
i saw the original recipe for this fudge a long time ago when lindsay’s cookie dough lover’s cookbook came out, and i don’t know why it took me this long to get around to it. i’m so glad i finally did though, because it was pretty awesome.
this fudge is rich, creamy, smooth, and decadent. it is super sweet, and the cookie dough flavor is really pronounced – it tastes exactly like you’re biting into a big block of chocolate chip cookie dough, except with a better texture. and did i mention it’s vegan? i swapped in earth balance where there would normally be butter and coconut milk where there would normally be half and half, and the result was vegan fudge that is every bit as lusciously delicious as any dairy-based fudge i’ve ever had. it was sinfully good, and i strongly recommend making it – whether you’re going to give it away as a fudgy gift or keep it all for yourself.
- ⅓ cup earth balance (or butter), softened
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ½ teaspoon vanilla
- 2 tablespoons almond milk
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ⅓ cup earth balance (or butter)
- a pinch of salt
- ⅓ cup coconut milk
- 4-5 cups powdered sugar
- 1 teaspoon vanilla
- ½ cup mini chocolate chips
- put the earth balance and both sugars into the bowl of a stand mixer fitted with the paddle attachment. beat them on medium-high speed until they are light and fluffy.
- add the vanilla and almond milk and continue beating until everything is smooth. add the flour and beat again until everything is smooth. set the cookie dough aside while you make the fudge base.
- in a medium saucepan, heat the brown sugar, earth balance, salt, and coconut milk over medium-low heat. cook the mixture, stirring, until the earth balance is melted and the brown sugar is dissolved. remove the pan from the heat. stir in the vanilla.
- add the powdered sugar, 1 cup at a time, stirring after each addition until everything is completely smooth. you can add anywhere between 4 and 5 cups of powdered sugar - the more you add, the firmer and sweeter the fudge will be. i used 4½ cups.
- add the prepared cookie dough to the fudge base and stir to combine. fold in the chocolate chips. depending on whether your saucepan is still hot, the chocolate chips might melt a bit as you stir them - i really liked the way this created a sort of chocolate swirl throughout the fudge, but if you don't want the chocolate to melt, make sure your pan has cooled to room temperature before adding the chocolate chips.
- line an 8x8-inch baking pan with aluminum foil, and pour the fudge into the pan. use a spatula to smooth the fudge at the top. put the fudge into the fridge and let it chill until it has set, about 3 hours. once it is fully chilled, use a sharp knife to cut it into squares. refrigerate the fudge until you're ready to serve it.