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Toasted Hazelnut Milk Chocolate Marshmallow Fudge (Vegan+GF)

Basic fudge is always a delicious treat to bring to a party, but show up with this and you'll be everyone's best friend.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 24 servings

Ingredients

  • 1/2 cup chopped hazelnuts
  • 1/2 tablespoon coconut oil

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  • 1/2 cup unsweetened plant-based milk
  • 2 cups white sugar

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  • 1 1/2 cups gelatin free marshmallows regular or mini
  • 1/4 cup black coffee

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  • 1/4 cup coconut cream
  • 1/4 cup chocolate hazelnut butter
  • 2 tablespoons vegan "butter" or coconut oil
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 75 g about 1/2 cup non-dairy milk chocolate chips or chopped chocolate
  • 225 g about 1 1/2 cups non-dairy white chocolate chips or chopped chocolate

Instructions

  1. Melt the coconut oil in a small saucepan over medium low heat and add the chopped hazelnuts, Toast for 4 to 5 minutes, stirring constantly, until lightly golden and fragrant. Immediately pour them onto a plate and set aside to cool.
  2. Line a 9x9 inch or 7x11 inch pan with wax paper or grease with oil; set aside. Combine the marshmallows and coffee in a microwave safe bowl or double boiler and melt together until smooth.
  3. Now add the white and dark chocolate, hazelnut butter, coconut cream, butter, and vanilla and also set aside.
  4. Add the sugar, milk, and salt, to the same saucepan you used to toast the nuts and bring to a boil while stirring gently. Once it starts to boil let it cook for about 5 minutes (until it reaches 238 degrees F or 115 C if using a candy thermometer. Remove from heat and add the mixture of other ingredients and stir until it's evenly melted. Stir well to combine as the chocolate melts into the fudge then add about 1/4 cup of the toasted hazelnuts.
  5. Use a rubber spatula to scrape the fudge out of bowl and pour into your prepared pan. Sprinkle the remaining nuts over the top and let the fudge cool for about 5 minutes, then cover the pan with plastic wrap and place in the fridge to chill until set, about 30 minutes. Cut into squares and store in an air-tight container.