Homemade Vegan Fudge with Dark Chocolate and Chestnuts
Ingredients
- 1 can plant-based condensed milk (397g)
- 350g plant-based dark chocolate
- 30ml plant-based single cream
- 1 tsp vanilla extract
- 1 x 180g Merchant Gourmet Chestnuts (chopped)
Preparation
Line a 20×20 tray with baking paper.
Put the condensed milk, chocolate, cream and vanilla extract into a saucepan and gently heat for around 5 minutes or until melted and fully combined.
Stir in half of the chestnuts and stir. Pour into the tin and spread evenly using the back of a spoon or spatula.
Sprinkle over the remaining chestnuts, then chill in the fridge for 2 hours or until set. Once set, remove from the tin and cut into squares. These will keep in the fridge for up to one week.