Vegan White Chocolate Fudge
Ingredients
- 1 can coconut condensed milk (e.g., Nature's Charm)
- 500g white chocolate
Optional extras
- Freeze dried strawberries
- Walnuts
- Dark chocolate covered blueberries
- or any other additions
Preparation
Finely chop white chocolate into tiny pieces and use a food processor if available for quicker and finer chopping.
Place condensed milk in a heat-proof bowl and top with the chopped chocolate, then set aside a 15-20cm square tin lined with baking paper or use a silicone mould.
Add 2cm of water to a small saucepan and bring to a boil, reduce heat to simmer, place the bowl on top without touching the water, and gently heat until the condensed milk starts to bubble and the chocolate looks glossy and partially melted.
Turn off the heat, remove the bowl, and immediately whisk until thick, smooth, and glossy, then quickly fold in three-quarters of the optional extras, transfer to the lined tin, and top with the remaining extras for appearance.
Set the mixture in the fridge overnight, then use a hot, sharp knife to cut into individual pieces and store in an airtight container in the fridge.
Tips
A metal bowl works best for heating, but glass or ceramic is acceptable.
The fudge must be stored cold to maintain texture.
