Vegan Rocky Road Fudge {Recipe}

This chocolate fudge dotted with marshmallows and walnut is rich, decadent, and one of our favorite all-time candy recipes.

Makes 20 squares 

What You Need:

3 cups sugar
⅔ cup cocoa powder
1½ cups full-fat canned coconut milk
⅛ teaspoon salt
¼ cup vegan butter
1 teaspoon vanilla
2 cups miniature marshmallows
1 cup walnut pieces
What You Do:

1. Line a 9-inch square baking pan with aluminum foil, and coat with cooking spray.

2. Into a medium saucepan, combine sugar, cocoa powder, coconut milk, and salt. Bring to a boil over medium heat, stirring constantly. Once it reaches a boil, stop stirring. Using a candy thermometer, test heat until it reaches the soft ball stage at approximately 235 to 240 degrees.

3. Add butter and vanilla, but do not stir. Allow mixture to cool to 110 degrees, and beat with a spoon or fork for approximately 5 minutes, or until fudge is thick and begins to lose its sheen.

4. Fold in marshmallows and walnuts, and stir for another minute or until mixture starts to become hard to stir. Immediately turn out fudge into baking pan and press to spread evenly to all edges. Cool, slice into 20 squares, and store at room temperature in an airtight container for up to one month.

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