Published by Ashley Palmer.

If you thought fudge had to be dairy-rich, think again! There’s not a drop of moo-juice (no milk or butter) in this recipe, yet it’s surprisingly easy to make, unlike most fudge recipes, which require a candy thermometer and lots of luck. It makes a great, quick gift that’s perfect for mom on Mother’s Day!

Easy Fudge
From The Compassionate Cook

6 Tbsp. vegan margarine
3 1/2 cups confectioner’s sugar
1/2 cup sifted cocoa powder
1 tsp. vanilla extract
1/4 cup soy milk
1 cup chopped nuts (optional)

  • Lightly grease a 5×9-inch loaf pan using a little of the margarine.
  • Place the remaining margarine, sugar, cocoa, vanilla, and soy milk in a heatproof mixing bowl or the upper part of a double broiler.
  • Place the bowl or boiler over simmering water and stir until smooth. Add the nuts if desired.
  • Pour the mixture quickly into the prepared pan. Chill thoroughly and cut into squares.

Low-fat variation: Replace 5 Tbsp. of the margarine and 3 cups of the sugar with 2 cups of puréed dates.

Makes 2 to 3 dozen squares

Want more great recipes like this? Order your copy of PETA President Ingrid E. Newkirk’s cookbook The Compassionate Cook now! 

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