Line a 9"x5" loaf pan with parchment paper. Set aside.
In a medium bowl, sift powdered sugar and cocoa powder. Set aside.
In a large microwave safe bowl, place the vegan butter, milk and salt and microwave on high for 1 minute. Stir the mixture and microwave in 30 second increments till butter is melted.
Whisk in the vanilla extract.
Whisk in the powdered sugar mixture. Fudge will form quickly.
Scrape fudge into lined pan and smooth to the edges.
Refrigerate for 3 hours.
Life fudge out of the pan and cut into small squares using a sharp knife.
Serve immediately. Store in the refrigerator.
Video
Notes
Country Crock vegan butter and unsweetened almond milk were used in this recipe.
Form parchment paper neatly on the bottom and sides of the pan as the fudge will take the shape of any creases. Tape will also help keep the parchment in place.
Sift powdered sugar and cocoa for best results.
The melted butter can be removed from the microwave if a few small chunks are left - it will continue to melt.
Cover the butter mixture as it may pop and bubble in the microwave.
When stirring the powdered sugar mixture into the butter, use a sturdy spoon - the mixture will get thick fast.
Fudge is best when stored in the refrigerator. It will last for up to a month in a well sealed container.