I see a lot of fudge recipes around this time of year, but they’re always overly sugared, unstable out of the freezer, and rarely vegan. As someone with lots of food restrictions of my own, I definitely know what it feels like to be at a party or work event and not be able to eat anything. It feels terrible, and embarrassing as hell too. I really like my job and the people I work with, so I wanted to create a fun and festive fudge that everybody could eat! (Admittedly nobody I work with has any nut allergies, but you can definitely make some easy substitutions that I’ll include).
Large glass bowl
Meat tenderizer, rolling pin, or other candy cane smashing tool
Ziploc bag or cutting board + parchment paper
Silicone baking pan (8×8 or 9×9) or loaf pan
Parchment paper (optional)
Several small bowls
Food scale and/or measuring cup
2 cups Enjoy Life mini chocolate chips
8oz plain, unsweetened cashew butter (sub sunflower butter for nut allergies)
6oz coconut oil
4oz date syrup
2oz cocoa butter
2.5 tsp peppermint flavor (this is preferable to peppermint extract, as it’s free of alcohol and generally tastes better because of that, but extract is fine if that’s all you’ve got!)
4 organic candy canes, crushed up
Fill your pot with about 2″ of water and set your glass bowl on top. The bowl should fit comfortably about halfway into the pot – it should not touch the bottom OR the water. This is called a double boiler or bain-marie and will help get an even melt while minimizing the risk of burning your chocolate.
Using your food scale or measuring cup, weight out all of your ingredients except for the candy canes. Add all ingredients, except for candy canes, to the double boiler. Melt over low heat, stirring occasionally.
We interrupt your regularly scheduled recipe for some notes on ingredient decision making: I used cocoa butter here to give the fudge some added stability once it’s out of the freezer, so it doesn’t melt as quickly and can be kept in the fridge instead. If you don’t have or don’t want to use cocoa butter, an additional ounces of coconut oil is just fine. You can also use ghee if you don’t care about the fudge being vegan or to suit a nut allergy, but either way you should use a fat that is solid at room temperature.
While your fudge is melting away, line your baking pan with some parchment paper to make it even easier to remove the fudge.
Unwrap your candy canes and place them into a Ziploc bag or onto a cutting board (if using a cutting board, cover with a piece of parchment paper or other nonstick baking paper). Using a meat tenderizer or other tool of choice, gently smash the candy canes until they are broken up into small chunks and crumbs. Set this aside as it’s the last step.
Once your double boiler concoction has melted completely into a uniform mixture, carefully pour the contents into your lined baking pan. Sprinkle the candy cane chunks over top and gently transfer to the freezer to set.
When the fudge has fully set (about three hours), remove it from the pan and cut into pieces. Store in the fridge in an airtight container. Note: If you’ve skipped out on the cocoa butter, the fudge will need to be kept in the freezer and removed just a few minutes before serving.
Disclaimer: This is not a sponsored post. I was not asked to write it by any brand used and all products were purchased by me. Some links are affiliate links in which I receive a small percentage of the sale at no additional cost to you.