Tuesday, December 19, 2006
Oooh, this fudge is creamy, rich, smooth and sweet. Basically, it's everything you ever dreamed chocolate fudge could be. And no one will believe that there's no dairy, butter, or evaporated milk in here.
It can be a bit soft, though, especially if you add the optional marshmallow fluff, so keep it well refrigerated.
makes one 9-inch x 9-inch pan
4 cups powdered sugar
½ cup cocoa powder
½ cup nondairy milk
2 tablespoons nonhydrogenated margarine
1 ½ teaspoons vanilla
½ cup vegan chocolate chips
1 cup cut up vegan marshmallows or ½ cup Ricemellow Creme (optional but sooo good)
½ cup chopped nuts
Spray a 9-inch x 9-inch baking pan well with nonstick spray and set aside. (For holiday gift giving I used seven well-sprayed foil baking cups.)
Sift the powdered sugar and cocoa powder together into a large mixing bowl, add the chocolate chips, and set aside.
In a small saucepan, heat the nondairy milk and margarine to a boil over medium-high heat, stirring constantly to avoid burning. When the milk is at a steady, strong boil, pour it over the powdered sugar mixture and stir well with a wooden spoon until everything is well combined and the heat has melted the chocolate chips.
Stir in the vanilla, then fold in the marshmallows or Ricemellow Creme and the nuts.
Spread the fudge out into the prepared pan(s) and refrigerate for a day or more to solidify.
Variations: One inspired cook used soy nog for the nondairy milk with great results.