Easy Peppermint Fudge: A Holiday Favorite in Minutes

Here is a vegan version of festive peppermint fudge! It’s just as rich, chocolatey, and easy to make, using simple plant-based swaps. There is no baking required. Let me know if you try it out. 

Ingredients:

• 2 cups vegan chocolate chips (ensure dairy-free)
• 1 (13.5 oz) can full-fat coconut milk + ¼ cup sugar (to replace sweetened condensed milk)
• ½ tsp peppermint extract (or more to taste)
• ½ cup crushed vegan candy canes or peppermint candies (check for no confectioner’s glaze or beeswax)
• Pinch of salt

Directions:

1. Make Vegan “Sweetened Condensed Milk”: In a saucepan over medium heat, simmer the coconut milk and sugar, stirring frequently, for about 25–30 minutes until reduced by almost half and thickened. Stir often to prevent sticking.

2. In a separate saucepan over low heat (or double boiler), combine the reduced coconut milk and vegan chocolate chips. Stir until completely smooth.

3. Remove from heat. Stir in peppermint extract and optional salt. 

4. Fold in half of the crushed candy canes.

5. Spread mixture into a parchment lined 8x8-inch dish. Sprinkle with remaining crushed candy canes, pressing them lightly into the top.

6. Refrigerate for at least 3–4 hours, or until completely firm. Slice into squares and serve! Keep in an airtight container in the fridge for up to 10 days, or freeze for up to 2 months. Let thaw slightly before serving.

Wrap in wax paper or recycled parchment with twine for a charming, eco-friendly gift.

Enjoy your rich, minty, and compassionate holiday treat! Perfect for sharing with everyone at the table.