Dodging dairy can be a little difficult at the holidays, when recipes with cream and butter are flowing pretty freely. My oldest son cannot consume dairy, but I do not want him to miss out on the delicious candies. I don’t want him to feel deprived; I want him to be able to enjoy creamy delicious fudge along with us!
The almond milk makes for a creamy milk substitute, but you cannot taste the almonds in the final product. None of us miss the dairy in this recipe.
Yield: Makes approximately 3 lbs.
3/4 cup dairy free margarine (I use Earth Balance Soy-Free )
2/3 cup almond milk
3 cups sugar
2 cups dairy-free semi-sweet chocolate chips (Enjoy Life Foods is one source)
1 teaspoon gluten-free vanilla
1 jar of marshmallow cream (7 ounce jar)
In a large pot combine the butter, evaporated milk, and sugar. Cook over high heat, stirring continuously until the mixture reaches 234 degrees (use a candy thermometer to keep track of the temperature). Remove from heat.
Stir in chocolate chips until they are completely melted and completely mixed in.
Add vanilla; stir well.
Stir in marshmallow cream until it is completely mixed with the chocolate.
Pour fudge into a greased pan or serving dish.
I put it in the refrigerator to cool it quickly. It will take approximately 4 -5 hours to cool if you leave it at room temperature which is way too long for my family to wait.
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