Vegan Nutella Fudge
This vegan Nutella fudge is simple, chocolaty, and bound to become a household Halloween staple. Requiring a short list of ingredients and less than 30 minutes of leisurely prep, it's too simple, easy, and delicious to miss.
Servings: 36 pieces
Ingredients
- ½ cup vegan butter
- 2 cups powdered sugar
- 3 tablespoons unsweetened plant-based milk, plus more if needed
- ¾ cup Homemade Vegan Nutella
- Chopped toasted hazelnuts, for topping (optional)
Instructions
- Line an 8 x 8 pan with parchment paper. Prepare the Homemade Vegan Nutella.
- Melt the butter in a large saucepan over low heat.
- Turn off the heat, and whisk in the powdered sugar. Then, whisk in the milk until completely smooth and emulsified. This takes a minute or two. Finally, whisk in the Nutella until smooth. If the mixture appears lumpy/curdled, whisk in more milk—start with ½ a tablespoon, thoroughly whisk, and then add more only if needed.
- Pour the mixture into the lined pan. If desired, sprinkle the top with chopped hazelnuts. Transfer to the freezer for one hour to set.
- Lift the fudge out of the pan. Slice into 36 squares (6 x 6).
- Store in the freezer for up to 1 month (remove from refrigerator 5 to 10 minutes before serving). Alternatively, store in the refrigerator for up to one week (I find the texture is a tiny bit too soft when refrigerated).