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Bites of peppermint fudge with crushed candy canes on top are in a metal tin with more bites next to the tin and on a black serving tray next to it. Christmas ornaments and ribbons are next to the tin.

Vegan Peppermint Christmas Fudge

Easy vegan peppermint fudge recipe with simple ingredients and no candy thermometer required! Super rich & delicious. 
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Prep Time 10 minutes
Cook Time 5 minutes
Chill Time 3 hours
Total Time 3 hours 15 minutes
Servings: 24 pieces
Course: Dessert
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 3 ½ cups powdered sugar
  • ½ cup cocoa powder Hershey’s recommended
  • ⅓ cup vegan butter
  • ¼ cup milk coconut or soy recommended
  • 1 teaspoon vanilla extract
  • 2-4 drops peppermint extract
  • Pinch salt
  • ¼ cup candy canes crushed

Equipment

  • Heavy pot
  • heat safe spoon
  • measuring cups
  • Measuring spoons
  • parchment paper
  • Loaf pan or 8×8 pan
  • Rolling Pin

Method
 

  1. Prepare the pan by greasing it and lining it on all sides with parchment paper. Set aside.
  2. Prepare the ingredients. Sift the powdered sugar into a bowl to remove any lumps. Scoop out the cocoa powder and prepare the correct amount of butter and milk. Set these aside. Crush the candy canes in a bowl using a rolling pin. Prep all the ingredients so that when the fudge is being made, everything is ready to go and you don’t have to stop.
  3. Melt the butter. In the large pot, melt together the butter and milk. Let it come to a simmer over medium heat. Make sure to stir this frequently so that the butter and milk don’t scald on the bottom of the pan.
  4. Add the cocoa. Now, add the cocoa powder to the butter mixture. Using your heat safe spoon, begin to mix constantly until all the cocoa is incorporated into the butter mixture.
  5. Add the remaining ingredients. Now, add the sifted powdered sugar, salt, and both the peppermint and vanilla extract. Remove the pot from the heat as you stir. Mix this until smooth, about 3 to 4 minutes of constant mixing. If you have sifted the powdered sugar, it should become smooth more quickly. If after several minutes it is still dry and crumbly looking, you can add a splash more of milk.
  6. If you were to add any extra ingredients for different flavor variations, now is the time to mix them in quickly.
  7. Put in the prepared pan. Quickly but carefully transfer the fudge to the prepared pan. Using a spatula you can gently press the fudge into all the corners. Don’t work the fudge too much at this stage. It is already starting to set and you want to see that beautiful ribboned top on the fudge. Sprinkle the crushed candy canes on top and gently press them into the fudge so they will set in the chocolate.
  8. Chill. Let the fudge chill for 30 minutes at room temperature. Then, place the fudge in the fridge and let it chill for at least 3 hours.
  9. Slice the fudge. To slice the fudge, make sure that it has chilled for at least 3 hours, 6 or more hours being preferred. Gently pull on the parchment paper to remove the fudge from the pan. Place the fudge on a cutting board and using a sharp knife, cut the fudge into the desired size and shape. Wipe the knife clean with each pass for best results. Serve and enjoy!

Notes

How to Store
This fudge keeps best in the fridge in an airtight container for up to a week. While you can store this on the countertop, because the chocolate isn’t tempered, it will soften at room temperature and become more like frosting. I recommend keeping it in the fridge for best results.