Right, so I got this sudden urge for fudge the other day. Like, a proper intense craving. But the catch is, I’m trying to stick to vegan stuff, and gluten-free too, which makes finding decent treats a bit of a mission sometimes. Store-bought is often weird or costs a fortune. So, I figured, why not try making some myself?
Getting Started
First thing, raided the kitchen cupboards. Needed the basics for a simple fudge. Found what I needed, thankfully:
- Full-fat coconut milk (the solid kind in a can is best, gives it richness)
- Cocoa powder (the unsweetened type)
- Maple syrup (for sweetness, gotta be the real stuff)
- A bit of coconut oil (helps with the texture, I think)
- Vanilla extract (always good)
- Pinch of salt (balances the sweet)
Got everything out on the counter. Looked simple enough. Prepared a small square pan, lined it with parchment paper, leaving some hanging over the sides. This is key for getting the fudge out later without a fight.
Cooking It Up
Okay, into a saucepan went the coconut milk, maple syrup, cocoa powder, and coconut oil. Put it on medium heat. Started stirring. Gotta keep stirring, especially at the beginning, to get it all mixed up smoothly and stop it catching on the bottom. Smelled pretty darn chocolatey already, which was a good sign.
Brought it to a gentle boil, then turned the heat down low so it was just simmering. And then, more stirring. Seriously, felt like I was stirring forever. The mixture needs to thicken up. They say about 8-10 minutes, but I just kept going until it looked thicker, like it could coat the back of my spoon properly. Patience isn’t my strong suit, especially when chocolate is involved. It felt longer, like waiting for a pot to boil when you’re starving.
Once it seemed thick enough, I took it off the heat. Stirred in the vanilla extract and that little pinch of salt. Gave it a final mix.
The Waiting Game
Poured the mixture into the lined pan. Tried to spread it out evenly with the back of the spoon. Looked glossy and dark. Then came the hardest part: chilling. Popped it straight into the fridge. Had to leave it there for a good few hours to set properly. Minimum two hours, maybe even four to be safe. I checked it after an hour, still too soft. The wait was killing me.
The Result
Finally, it was time. Pulled the pan out of the fridge. The fudge felt firm. Used the parchment paper overhangs to lift the whole block out. Easy peasy. Put it on a cutting board and sliced it into small squares. It cut cleanly, which felt promising.
So, how was it? Honestly, pretty good! Really rich, intensely chocolatey. The texture was smooth, maybe a tiny bit softer than dairy fudge, but it melted in the mouth nicely. It definitely satisfied that fudge craving. For something so simple, vegan, and gluten-free, I was genuinely impressed. Didn’t taste strongly of coconut either, the chocolate covered it well.
Definitely gonna make this again. Super straightforward, minimal ingredients, and does the job when you need a quick chocolate fix without all the dairy and gluten. Happy with this little kitchen experiment.