Oh Fudge! I forgot the Dairy ;)

One of the things I thought that Savvy would have to miss out on with a dairy allergy is fudge.  I {Love} fudge!  We won't be able to go to a fudge shop to buy some but we can surely make some at home...and may have to get a batch in this holiday weekend!


I had a lovely woman by the name of Suzanne whose hubby also has a dairy allergy and she shared her recipe with us...Thank You!  We love to try out recipes!

Dairy Free Fudge

Ingredients:

Makes about 81 squares of fudge

3 cups sugar
3/4 cup butter alternative*  (We used Fleischmann's margarine) 
2/3 cup milk alternative**   (We used Silk PureAlmond milk)
1 12-oz. (340 g) package semi-sweet chocolate chips*** (We used Enjoy Life brand chips)
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts  (Optional - We did not use nuts)
1 teaspoon vanilla extract

Directions:

LINE 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.

ADD chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.

POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

Alternatives:  I’ve made different flavored fudge by adding peppermint extract and crushed peppermints to the mix and sprinkled on top.  I’ve made it with some caramel swirled in.  I’ve also made it with some dollops of peanut butter swirled in before the fudge fully cools. Coconut flakes are also a fun addition.  Lots of yummy varieties!

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