LUXURY VEGAN CONFECTIONERY FUDGE BUNDLE

Professional Slab-Style Fudge for Retail & Artisan Production

VEGAN
DAIRY-FREE
EGG-FREE

GLUTEN-FREE (by formulation)
These recipes do not contain gluten ingredients. Gluten-free status depends on the chocolate, sugars, and inclusions used by the baker.

SOY-FREE (with appropriate chocolate & lecithin selection)
Soy-free results are achievable when using soy-free vegan chocolate and sunflower lecithin.

This bundle is not developed for reduced-sugar, diabetic, or alternative-sweetener diets.

This is a professionally written vegan confectionery fudge bundle designed to produce true slab-style fudge with controlled crystallization, smooth emulsification, clean cuts, and a refined eating quality. This is not blog-style fudge, not condensed-milk fudge, and not a shortcut recipe.

The formulas in this bundle are built using classic confectionery logic adapted specifically for dairy-free systems where structure, fat behavior, and sugar control must be recalculated from the ground up.

Vegan fudge requires significantly more testing than traditional dairy-based fudge. Removing dairy changes how sugar crystallizes, how fats emulsify, how the slab sets, and how the final texture behaves over time. This bundle exists because those differences were addressed intentionally, not approximated.

Fudge is a confection, not a cake or bar. Sweetness is part of both the eating experience and the structure. This file is built to produce true confectionery-style fudge with proper set, clean cuts, and a smooth mouthfeel. Reducing sugar significantly would change the product, not just the sweetness. That said, perception of sweetness can vary based on what someone is used to eating. Pairing with bitter chocolate, espresso, nuts, or sea salt tends to balance the sweetness for most people.

If someone is looking for low-sugar or alternative-sweetener fudge, this may not be the right file for them, and that’s okay.

WHAT THIS FUDGE IS

• A professional slab-style vegan fudge system
• Built on cooked sugar technique and controlled cooling
• Designed for clean cuts, smooth texture, and retail presentation
• Suitable for home kitchens, cottage bakers, and small-scale production
• Written with temperatures, cues, and process clarity
• Flexible enough for customization once the base is understood

This bundle is appropriate for:

• retail fudge slabs

• counter display fudge

• gifting and seasonal packaging

• farmers markets and artisan shops

• bakers who want control, not hacks

WHAT THIS FUDGE IS NOT

– NOT condensed milk fudge
– NOT microwave fudge
– NOT blog-style “easy” fudge
– NOT a Big Shop Collection recipe
– NOT beginner hand-holding or one-on-one instruction
– NOT a shipping-optimized fudge formula

These recipes are not designed for mail shipping unless you already understand packaging, insulation, and temperature control for confectionery products. This is display and retail-style fudge, not guaranteed-to-survive-the-mail fudge.

INCLUDED INSIDE THE FILE

Foundations & Professional Guidance

• What this fudge is — and what it is not
• Texture expectations and how they’re achieved
• Slab logic, thickness, and cutting approach
• How to read your fudge (sight, touch, cut, bite, set timeline)
• Good vs. bad outcomes (diagnostics, not blame)
• Failure & recovery (what can and cannot be fixed)
• Scaling logic (half slabs, double slabs, timing changes)
• Storage, wrapping & retail handling
• Seasonal application bonus (Valentine’s Day focus)

Master Process

• Master mise en place and full confectionery workflow
• Sugar cooking, cooling windows, emulsification timing
• Air control, inclusion timing, and casting technique

Master Bases

• Dark Confectionery Fudge — Master Base
• Milk-Style Confectionery Fudge — Master Base

Recipe Collection (All Vegan)

• Dark Chocolate Walnut Fudge
• Dark Chocolate Hazelnut Fudge
• Dark Chocolate Almond Fudge
• Dark Chocolate Pistachio Fudge
• Dark Chocolate Coffee Praline Fudge
• Dark Chocolate Earl Grey Fudge
• Burnt Honey Dark Chocolate Fudge
• Dark Chocolate Sea Salt Fudge
• Pure Peanut Butter Fudge (Non-Chocolate)
• Chocolate Peanut Butter Fudge
• Milk-Style Vanilla Fudge
• Milk-Style Hazelnut Fudge
• Milk-Style Pistachio Fudge
• Milk-Style Coffee Fudge
• Milk-Style Almond Fudge

Ingredient Intelligence

• Ingredient hierarchy and functional roles
• Tested fat systems (coconut oil, cocoa butter, combinations)
• What happens when ingredients are omitted or substituted
• Safe customization guidance
• Bonus praline bases for applicable recipes

MEASUREMENT STANDARD (METRIC PRIMARY)

This is a METRIC-PRIMARY file.

All formulas are written in grams because confectionery work is highly sensitive to temperature and ratios. Fahrenheit and inches are included where helpful, but metric is the source of truth.

SKILL LEVEL & EXPECTATIONS

This file assumes basic comfort with:

• cooked sugar

• thermometer use

• precise weighing

• following temperature windows

That said, it is written clearly and intentionally. Determined home bakers can succeed here — just expect to learn through touch, timing, and repetition. This is a professional recipe file, not a class, and not a guarantee of perfect results on the first attempt.

ABOUT VEGAN & GLUTEN-FREE DEVELOPMENT

Vegan and gluten-free confectionery is not a simple swap.
These formulas were tested specifically as dairy-free systems, not adapted from dairy recipes after the fact.

You are paying for:
• structure
• stability
• professional decision rules
• recipes that behave predictably
• a file that respects the science

SUPPORT & COMMUNITY NOTE

This purchase includes the file, not unlimited private development.

You are welcome to:
• share results in the group
• ask general questions
• discuss adaptations with other members

Please do not purchase expecting ongoing one-on-one reformulation for special diets beyond what is outlined.

IMPORTANT DIGITAL FILE NOTICE

This is a digital product delivered electronically.
All sales are final once the file is delivered/downloaded.

INTELLECTUAL PROPERTY NOTICE

All formulas, methods, structure, written explanations, temperature targets, and workflow language in this file are the intellectual property of Carter’s Bakeshop.

Purchase grants permission to use these recipes for personal baking or commercial production, but does not grant ownership or redistribution rights of the written content