If you didn’t have the “presents” of mind to consult our Holiday G.I.F.T. Guide earlier, and now, with Christmas just days away, you’re empty-handed…or, you’ve been asked to bring something sweet for the holiday dessert table, but you still haven’t wrapped a single present, much less had time to bake…it’s O.K. to use the “F” word. No, not that one. The Queen Mother of delicious words. The “f-dash-dash-dash-DASH” word—fudge! As someone who enjoys giving and receiving gifts of homemade goodies from the kitchen, I’ve sampled and prepared my share of fudge recipes, but the best one I’ve tried also happens to be the easiest. The Five-Minute Fudge from My Sweet Vegan is not only vegan-friendly and gluten-free, it’s the richest, creamiest fudge you’ll ever taste.

Unlike many fudge recipes that require a candy thermometer or become grainy if not cooked just right, this recipe is simple and virtually foolproof. Made with rich, thick coconut milk and powdered sugar in place of granulated sugar, the fudge comes out silky smooth every time. Whether nestled in tissue paper inside a decorative gift box, wrapped in cellophane as a stocking stuffer, or arranged on a platter and served to guests, this homemade fudge is a quintessential holiday treat that everyone will appreciate, including those with food allergies or dietary restrictions.

If you want to get creative, the recipe can easily be adapted for a number of variations. The original recipe is called Five-Minute Coconut Fudge and includes shredded coconut, in addition to coconut milk. At the holidays, peppermint extract and crushed candy canes can be substituted for a festive seasonal touch. I prefer the warm flavors of walnuts and vanilla, but the possibilities are as vast as your imagination. You can work in fudge the way other artists might work in oils or clay, producing original gifts in minutes that will be fondly remembered long after the last bites have been eaten…and that’s a Christmas story with a happy ending.

Stuff Worthy Of Our Notice™ in this post:

FIVE-MINUTE FUDGE (adapted from My Sweet Vegan by Hannah Kaminsky)

1 cup semi-sweet chocolate chips*
3½ cups confectioner’s sugar
½ cup Dutch process cocoa powder
2 Tbsp. dairy-free margarine†
½ cup regular canned coconut milk
½ tsp. vanilla extract
1 cup chopped walnuts (optional)

Lightly grease an 8×8-inch square baking pan. In a large bowl, combine the chocolate chips, sugar, and cocoa. Separately, place the margarine and coconut milk in a small saucepan and stir together over medium heat. Cook the mixture until the margarine has melted and bubbles just begin to break at the surface. Remove it from the stove and immediately pour over the chocolate mixture. Let everything sit for a couple of minutes, and then stir vigorously to melt the chocolate and incorporate the dry ingredients. Continue stirring until a completely smooth mixture forms. Mix in the vanilla and chopped walnuts and quickly pour everything into your prepared pan, smoothing out the top with a spatula. Let cool completely before cutting into squares. Makes 32 small squares.

*To make the recipe truly vegan, use a dairy-free brand like Enjoy Life.

†I prefer Earth Balance. For a soy-free option, try their Soy Free spread.

 

Variations:

To make the original coconut fudge, omit the walnuts. After pouring the fudge into the pan and smoothing the top, sprinkle one cup of flaked coconut evenly over the entire exposed surface. Press the coconut gently into the fudge with the palm of your hand and let cool.

To make peppermint fudge, add 1 teaspoon of peppermint extract with the vanilla extract and stir in 4 smashed candy canes. Omit the flaked coconut and top the fudge with the crumbs of 5 additional crushed candy canes instead.