Oh my goodness! I was totally bummed out about not being able to make or eat fudge this year. It’s usually a Christmas tradition for me! I was THRILLED when I was able to modify a traditional chocolate fudge recipe to suit my needs! I can’t wait to see if my holiday guests will be able to tell the difference!
You Will Need:
- 1/2 cup Vanilla flavored almond or coconut milk
- 1 1/4 cup white sugar
- 1/4 cup soy-free margarine*
- 1/2 cup Enjoy Life dairy free chocolate chips
- 1 tsp vanilla extract
- Put alternative milk and sugar in a sauce pan. Heat over medium-high heat, stirring constantly. While you can use soy milk if you are not allergic, soy milk does tend to curdle when heated, so use extra caution here. Bring to a boil and, stirring frequently, boil for 7 minutes.
- Remove pan from heat, adding margarine, chocolate, and vanilla. Stir until margarine and chocolate melt and the mixture is smooth and creamy. Do not neglect the stirring, as the chocolate will burn!
- Pour into a greased 8×8 casserole dish. A smaller dish can be used to yield thicker pieces of fudge. We prefer them thin.
- Refrigerate overnight before cutting into squares**
*NOTE- I prefer Earth Balance’s soy-free margarine. Earth Balance Organic Coconut Spread also works well, but doesn’t have the same authentic butter flavor.
**NOTE- To change the flavor or add a festive feel to your fudge, crushed peppermints, crushed candy canes, chopped nuts, coconut, or any other holiday topping can be sprinkled over fudge. Press the toppings down gently so they set into the fudge a bit prior to serving.
Now that fudge is back on the menu for you, too, I urge you to watch your waistlines- this one’s bound to be addicting! Cheers, and happy eating!