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! So I created a dairy-free fudge recipe just for him, but the whole family loved it and ended up helping him eat it. None of us missed the dairy in this recipe.
The almond milk makes for a creamy milk substitute, but you cannot taste the almonds in the final product. I like to use sweetened vanilla almond milk when making dairy-free desserts. And I have found that almond milk works really well as a substitute for evaporated milk in fudge recipes.
- ¾ cup dairy free margarine (I use Earth Balance Soy-Free )
- ⅔ cup Vanilla 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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