Vegan Dark Chocolate Peanut Butter Fudge

Ok! So I modified a recipe I found in the penny saver. It has peanut butter, one of M monster's favorites :)

The recipe was called 'Terrine' and not 'fudge'. After looking up what Terrine is, I decided that was a horrible name. I am calling it fudge, even though it certainly is nowhere as sweet as fudge.

I contemplated whether or not to even adapt it to vegan. I had enough ingredients to make some reasonable substitutions, and vegan would be a bit tough. But I figured, hell, if I am already having to make substitutions, I might as well just go all vegan!

That was a good call, because I need the eggs for thanksgiving dinner tomorrow :)

So, here is my best recollection of what I did. As usual with me, I tinkered a lot with this, so the proportions, especially of the oil, margarine, and sugar, are most likely not quite right. I adjusted everything as needed for texture and to taste. I aimed to keep the recipe from being overly sweet, like fudge tends to be, and I think it turned out quite well balanced!


-4 oz Baker's unsweetened chocolate
-2 oz vegan margarine (I use Earth Balance)
-6 tbsp all natural smooth peanut butter. Look for the unsweetened, unsalted, smooth, roasted type. It is surprisingly common and easy to find in all stores these days! A few brands make them, I used Trader Joe's crunchy cause that was all I had! The easiest way to find the right peanut butter? Read the ingredients. All that should be in it is dry roasted peanuts. Done.
-5 tsp egg replacer + 2 tbsp vegan margarine
-1/2 cup sugar
-1 cup coconut milk
-3 tbsp or more of coconut oil, melted
-2 tbsp sugar
-2 tsp lemon juice

Glaze

-3 tbsp cocoa powder
-2 tbsp vegan margarine
- ~2 tbsp homemade 'corn syrup' recipe to follow

Line an 11x7 inch pan with plastic wrap.

In a stainless steel bowl (or double boiler), combine the chocolate, peanut butter, and 2 oz of margarine.  Place the bowl on top of a pot of simmering water, taking care to not let the bottom of the bowl touch the water. Heat, stirring occasionally, until everything melts. Remove from heat and whisk until smooth.

Warm 2 tbsp of vegan margarine in the microwave until it is melted and warm (not hot!) to the touch. Whip together with the egg replacer and sugar. Whisk slowly into the chocolate mixture in three equal additions.

In a separate bowl, combine the coconut milk, sugar, and lemon juice. With blender on high (you can also do this with a food processor, or I used a handheld dressing blender) begin whipping the milk. Slowly drizzle the coconut oil into the bowl as you mix. We want this to emulsify and combine. Continue to whip until milk becomes thick and creamy, adding more melted coconut oil as needed.

Fold your coconut cream into the chocolate mixture. Pour mixture into plastic lined pan, and refrigerate for 4 hours. (or, you can cheat like me and freeze it for one hour!)

As fudge is cooling, let's make the glaze.

High-fructose free 'corn syrup' substitute

-1/2 cup water
-1 cup sugar

Combine the water and sugar in a saucepan and turn on heat to low. Bring to a simmer, stirring constantly. It should begin to melt and simmer quite quickly. Keep and eye on it, and heat it until it sticks to the back of a spoon. I like to get some on the spoon, then blow on the spoon until it is cool and touch the syrup to see if it is tacky. It should be the consistency of a really chewy, sticky candy when cooled. You can cook it less if you want a thread (which is what syrups are usually cooked to), but for this recipe, I liked the soft ball stage. You can use a candy thermometer for this if you are new to candy making-- I just winged it! You will have extra, and since it is syrup, it will keep for a long time if properly stored. Once cooled, I stored mine in a mason jar in the cabinet!


Glaze

-3 tbsp cocoa powder
-2 tbsp vegan margarine
- ~2 tbsp 'corn syrup' substitute more as needed!

Warm the vegan margarine and corn syrup. Combine together with cocoa powder. Add more 'corn syrup' as needed to get the consistency pourable, but not so thin it will all run off the fudge. You want it thick enough to stick to the fudge, but thin enough to pour on and spread all over.


Once the fudge is in the fridge is solid, remove from pan and flip over on a piece of parchment paper and remove the plastic. Transfer back into pan, paper side down so it keeps the pan lined, and drizzle/ spread the glaze over the top. Return to fridge for about any hour. Keep fudge in fridge, as it is super melty and will melt all over if left out!


I had all the ingredients here on hand, as should all aspiring vegan bakers! This fudge will surely impress all your dark chocolate loving, non-vegan friends and family!