Chocolate Fudge

Chocolate Fudge

Chocolate Fudge

Chocolate Fudge

Who doesn't love a little fudge every now and then? This fudge recipe is easy to whip up and so worth the overnight wait!


  • 1/2 c vanilla soymilk
  • 1¼ c organic white sugar or other sweetener
  • 4 Tbsp. margarine (1/2 stick)
  • ½ c Sunspire or Tropical Source chocolate chips
  • 1 tsp. vanilla extract


  1. Put soy milk and sugar in a sauce pan over medium-high heat, stirring constantly to prevent soy milk from curdling. Bring to a boil for 7 minutes. (Keep an eye on the pan at all times and stir frequently- it's very easy to let it boil over and then your kitchen will smell like burnt sugar- I know from experience!) Remove from heat after the 7 minutes and add margarine, chocolate, and vanilla. Stir until margarine and chocolate melt and mixture is smooth and creamy. Pour into an oiled 8" x 8" casserole dish (or a smaller dish for thicker pieces). Refrigerate overnight, cut into squares, and let sit at room temperature wrapped in wax paper or in a tupperware until serving.


This recipe isn't exactly healthy but it's a crowd pleaser for parties and potlucks and tastes great!

Here's an idea: Before putting the fudge batter into the refridgerator, take about 1/4 c out and serve as a topping over soy ice cream- yum!


Author: VegFamily

VegFamily is a comprehensive resource for raising vegan children, including pregnancy, vegan recipes, expert advice, book reviews, product reviews, message board, and everyday vegan living.

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