Vegan Bourbon Fudge
A Holiday Classic with a Twist
Every holiday season at the Bakehouse, we whip up a crowd-favorite bourbon fudge that’s as indulgent as it is simple. No candy thermometer? No problem! This recipe skips the fuss and comes together beautifully in the microwave—yes, even better than on the stovetop.
This year, I’m giving our traditional fudge a vegan makeover by swapping sweetened condensed milk for the coconut variety. It’s a game-changer! With this recent addition to the market, we can now transform beloved confections into vegan delights without compromising on flavor or texture.
As for toppings, the sky's the limit. Today, I’m going all out with crushed pistachios, dried raspberries, and a sprinkle of dried rose petals for a festive, whimsical finish.
Yield:16 pieces
Ingredients:
14 oz coconut sweetened condensed milk
10 oz coconut oil
2 tbsp bourbon
1 tbsp corn syrup
1 tsp salt
½ tbsp vanilla extract
14 oz vegan bittersweet chocolate (such as Enjoy Life)
Instructions
Prepare the Chocolate: Place the vegan chocolate in the bowl of a stand mixer fitted with the paddle attachment.
Heat the Wet Ingredients: In a microwave-safe dish, combine the coconut sweetened condensed milk, coconut oil, bourbon, corn syrup, salt, and vanilla extract. Heat for about 3 minutes, or until the mixture is just about to boil.
Mix the Fudge: Pour the hot mixture over the chocolate in the stand mixer. Mix on medium speed for about 5 minutes, or until the fudge becomes thick and glossy as it cools.
Pour and Top: Pour the fudge into the prepared pan and smooth the top. Add your choice of toppings for texture and color—dried fruits or chopped nuts work beautifully.
Chill and Set: Let the fudge chill in the refrigerator until fully set, preferably overnight.
Cut and Serve: Cut the fudge into small squares (it's rich, so smaller pieces are better).