Now that I have found dairy free chocolate and cocoa powder, I LOVE making all things chocolate. I have been messing around for the past week with a fudge recipe. Making things like fudge can be a little tricky. Usually they call for cream or milk, which thicken when you cook them. It’s the casein protein that does that and that is one of the milk proteins that I’m allergic to. So, it becomes a challenge to get the right proportions and tinker with ingredients to get the right thickness and texture.
I almost had the fudge right the first time. Unfortunately, I didn’t cook it long enough. I put it back on the stove and got it a little thicker. I thought that was it, but it was still too loose. I put it back in the pot a third time (that 3rd time was NOT a charm) and I got distracted and over cooked it. The second time wasn’t any better. I over cooked it right from the get go. UGH! It turned into chocolate sugar. Kind of like maple sugar candy, but not nearly as good. I was really quite frustrated. Every time I bumped the candy thermometer, the temp would drop. I probably should have used a smaller pot so the thermometer would have been deeper in the mixture. I really wanted to do it the old fashioned way, but I wanted a recipe to share with you all AND it was becoming a real waste of chocolate. The dairy free chocolate is not cheap. It’s about $3.49 for a 3 oz. bar.
Anyway, I decided to go with using marshmallow cream for my 3rd try. It worked! I ended up with a rich, smooth, melt in your mouth fudge. Maddie, my daughter, gave it immediate two thumbs up. I gave her the spoon and some scrapings from the pot right after I poured it and she said, “This is GOOD! I like this”. She promptly ate it all and wore the fudge proudly on her face. I hope you enjoy this recipe as much as we do.
This recipe was adapted from the Kraft Jet-Puffed Marshmallow Crème Fantasy Fudge recipe.
In this recipe, I used SO Delicious Dairy Free Original Coconut Milk Creamer in place of evaporated milk.
3 scant cups of granulated sugar
¾ cup Fleischmann’s Unsalted Margarine Sticks
4.5 oz or a scant ⅔ cup SO Delicious Dairy Free Original Coconut Milk Creamer
4 3oz dairy free dark chocolate (I used Dark Chocolate Dream – Pure Dark)
7 oz jar of marshmallow crème (I used Kraft Jet –Puffed)
1 tsp vanilla extract
1 tsp coffee extract
2 tbsp black onyx cocoa powder (or Dutch cocoa powder if that’s what you have)
A pinch of kosher salt
1 cup chopped walnuts, toasted (optional)
· Line an 8 or 9-inch square pan with foil or parchment paper with the ends extending past the sides of the pan. Lightly grease with margarine or cooking spray.
· In a 3-qt pot, stirring constantly bring the sugar, margarine, coconut milk, and salt to a rolling boil over medium heat.
· Cook for 4 minutes or until the candy thermometer reaches 234F (soft ball stage).
· Immediately remove from heat.
· Stir in the chocolate, marshmallow crème and cocoa powder until melted.
· Add vanilla and coffee extracts and nuts if you’re adding them.
· Pour into the prepared pan.
· Cool completely.
*Note: The fudge is even better IF you can let it sit for a day or two.
Hi, have you tried with almond milk creamer?
Andrea,
Hi, almond milk creamer will work fine. Any of the creamer/milk substitutes should work just as well. I made this before the almond milk creamer was available. I will be using almond milk creamer the next time I make it. I'm not a big fan of coconut flavor unless I am making something with coconut. Please, let me know what you think.
Rebekah