Print

Vegan Butterbeer Fudge

Ingredients

Butterbeer Flavoring

  • 1 cup brown sugar
  • tspn vanilla
  • ¾ tspn salt
  • 1/2 tspn apple cider vinegar
  • ½ cup coconut cream so chill a can of coconut milk overnight, then scoop the thick stuff out--drain the water away

Fudge

  • 2/3 cup coconut cream refrigerate can overnight and then open and dump out water--using only the thick goodies
  • 8 tblspn unsalted vegan buttery sticks Earth's Balance is the brand I used
  • 7 oz marshmallow creme
  • 3 cups sugar
  • 1 - 12 oz package dairy-free white chocolate chips

Instructions

Butterbeer Flavoring

  1. Place the brown sugar, apple cider, salt and vanilla in a pot over high heat.
  2. Add the coconut cream and stir.
  3. Stir for a long, long time until the caramel is all soft and smooooth.

Fudge

  1. Place the sugar, buttery stick and coconut cream in a pot and bring to a boil over medium heat. Make sure to constantly stir the mixture.
  2. Once it comes to a boil, boil for a few minutes to let it thicken.
  3. Remove from the heat and add the chocolate chips; stirring constantly.
  4. Once melted add in marshmallow creme and butterbeer flavoring.
  5. Stir until fully combined.
  6. Place the fudge in the freezer until fully set, about one hour.
  7. Slice into bite-sized squares and enjoy!