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Vegan fudge can be made with substitutions for animal products, but a special recipe is recommended. Cooked and uncooked varieties may require different ingredients, and fruit and vegetable purees can provide a creamy texture. Vegan margarine may not work as well as butter in baked fudge, and experimenting with recipes is key.
People following a vegan diet typically don’t eat any kind of animal products, including meat, milk, butter, cream, or cheese. Vegan food must be made without many of the common animal-based ingredients found in baked goods, candy, and many other dishes. A special recipe just for vegan cooking will usually be the best way to make vegan fudge, at least when starting out. In some cases, a standard fudge recipe can be used, with vegan ingredients substituted for animal products, although this may not always work. There are also different types of fudge, such as cooked and uncooked varieties, and flavors that may require different types of food substitutions in vegan cooking.
Making fondant usually requires basic ingredients such as butter, sugar, milk, vanilla extract and chocolate or other flavor drops. Baked fudge is typically made by melting butter and cooking it with sugar until it forms a syrup that will harden the fudge when it cools. Uncooked fudges rely on the density of the ingredients to make them thick and easy to cut into chunks. Anyone who has issues with cooked fondant may want to try unbaked vegan fondant first because it can usually be adjusted more easily when mixing. An unbaked batch that seems too thin, for example, can often be thickened with the addition of a little flour or other dry ingredients without ruining the recipe.
Vegan fudge that doesn’t need to be cooked beyond the melted sugar in the wet ingredients can be made with a variety of ingredients. Some types of fruit and vegetable purees, such as avocados, can help give the fudge a creamy texture. These types of uncooked vegan fudge may require refrigeration to firm up and hold their shape. Cooked fondant is generally stable at room temperature, although some vegan varieties may still need to be chilled to harden properly.
Baked fudge may be easier to follow by following a vegan recipe than by substituting vegan margarine, milk, and chocolate chips in a standard recipe. That’s because butter is a key ingredient in non-vegan baked fudge. Butter or margarine mixed with sugar is often used to cook into a syrup which ultimately gives the fudge its shape and texture. Some vegan margarines may not cook as well and will not create the needed firmness when chilled. Vegan recipes may call for ingredients like almond butter, soy or coconut milk and special vegan chocolate chips in very different amounts than you might find in a regular fudge recipe.
It’s important to remember that the texture of vegan fondant will likely be at least slightly different from regular fondant. Also, recipes that are supposed to be creamier than others are more likely than drier recipes to need constant refrigeration to keep their shape and firmness. Experimenting with different vegan fudge recipes is probably the best way for most cooks to learn how to make fudge without animal products.
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