Christmas Cookies: Classic Fudge

Ingredients:

• 1 cup vegan butter (I used Miyoko’s)

• 1 cup vegan marshmallows (I used Dandies)

• 7 cups powdered sugar

• 1/2 cup oat milk

• 1 cup unsweetened cocoa powder

• 1 cup roughly chopped pecans (optional)

Instructions:

1. In a large saucepan over medium-low heat, melt your vegan butter.

2. Stir in your vegan marshmallows and continue to stir until melted (I used a wooden spoon to chop up the marshmallows while they were melting, to speed up the process).

3. Gradually stir in your powdered sugar, followed by oat milk and cocoa powder. Continue to stir or whisk until lumps are broken up as much as possible.

4. Spread chopped pecans evenly across a parchment-paper lined 9x9 pan, and pop them in the oven under the broiler for a few minutes until lightly toasted (watch them so they don’t burn).

5. Add toasted pecans to your fudge mix and stir until well-dispersed.

6. In the same lined pan you used for the pecans, pour in your fudge mix and let cool on the counted for 20 min.

7. Move your pan to the fridge and chill for 6+ hours or overnight. You can also chill the pan in the freezer for at least 3 hours, if you have room in there!

8. When fudge is completely set, remove it from the pan (liner included), and place on a cutting board. Using a sharp knife, slice it into squares.

9. Enjoy! Make sure you refrigerate your fudge for longevity … it WILL melt if left out.