Chocolate peppermint fudge probably doesn’t require much introduction. Suffice it to say it tastes as good as it sounds.
1 ¼ c sugar
1/3 c milk alternative
½ t salt
¾ c vegan semi-sweet chocolate chips
1 t peppermint extract
2 T margarine
crushed candy cane for decoration
- Oil a 9x5 bread pan
- In a saucepan over medium-high heat, bring “milk” and sugar to a boil, stirring constantly. Stop stirring once it boils and let it cook until it reaches 235 degrees.
- Remove from heat, add remaining ingredients (except candy cane), and whisk until smooth.
- Pour into prepared pan.
- If using candy cane, sprinkle it over the top of the fudge and press it in a little to make it stick
- Refrigerate until firm, about 1.5 hours.