Saturday, July 3, 2010

Fudge (no dairy)

We have milk allergies in our household, and are fudge lovers, so we modified recipes to come up with what works for us

fudge

Fudge

2 sticks margarine w/o milk (blue bonnet light is all we can get in our area)
1 13.5 oz can coconut milk (found in oriental food section in our grocery stores)
1 Tbl good quality extra virgin olive oil (to make up for "light" margarines)
4 cups sugar

Place margarine, milk, oil and sugar in a heavy pot, combine well, and bring to a boil. Reduce heat to medium low and simmer to soft ball stage, stirring frequently. I do not recall the temperature on a candy thermometer, but I start to test it when the mixture starts to thicken up a little and turns a golden color. In a small bowl of cold water, drop a couple spoonfuls of mixture , then shape it into a ball. If it holds, it's ready. I prefer to catch it early, just as a ball can form, so the fudge will be creamier and smoother.

Remove from heat. Add:
1 16-oz. carton of marshmallow creme
1 bag of semi-sweet Ghiradelli chocolate chips
1 tsp vanilla (or 1/2 tsp butter and nut flavoring)

Mix well and pour into a lightly greased (sprayed with Pam) oblong pan. Refrigerate till set. Enjoy!!

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