6 Tbsp margarine
3 1/2 cups icing sugar (confectioner’s sugar, powdered sugar)
1/2 cup sifted cocoa powder
1/2 tsp peppermint flavour
1/4 cup soy milk
2 peppermint candy canes
Line a loaf pan with parchment paper (or grease the pan with margarine).
Place the candy canes in a plastic sandwich bag. Crush them using a mallet or whatever you have on hand.
Put the margarine, sugar, cocoa, and peppermint flavour and soy milk in a heat-proof mixing bowl or the upper part of a double boiler.
Place the bowl over simmering water and stir until smooth. Add a bit more soy milk if needed. When the mixture is smooth, pour quickly into the prepared pan.
Sprinkle crushed candy canes on top and press in gently.
Chill thoroughly in the fridge. Cut into slices or squares.
Corlea Smit TRIED AND TESTED: Just made this one, but non-vegan. Used real butter and full-fat milk. The peppermint really cuts down on the sweetness. I’m not usually one for fudge (too sweet), but this one is delicious!
It’s worth making for the holidays to keep around in the fridge.