Dec 24, 2011
2 oz unsweetened baking chocolate
6 Tb. Earth Balance buttery sticks or butter
6 oz. MimicCreme or evaporated Milk
2 1/2 c. sugar
1/4 tsp. salt
12 oz. dairy free chocolate chips
7 oz. marshmallow fluff
1 tsp. vanilla
1/2 c. chopped nuts (opt.)
1/2 c. peanut butter (opt.)
Melt the baking chocolate in a double boiler. A glass measuring cup in a pot of boiling water works well.
In a heavy pot combine the margarine, MimicCreme, sugar, and salt.
Bring to a full boil over medium and boil for six minutes.
Check the fudge using the soft ball test. Put a few drops of the fudge into a small dish of ice water. Let it cool about 10 seconds, then roll it into a soft ball with your fingers. If you are able to make a soft ball, then it has cooked long enough. If the ball is hard, you have cooked too long. If it doesn’t form a ball, then cook for another 30 seconds and try again. It may take up to an additional 4 minutes of cooking.
Remove from heat and stir in the melted baking chocolate, chocolate chips, vanilla, and marshmallow fluff. Stir and blend well. If adding nuts or peanut butter, also stir them in.
Pour into a greased (butter or margarine) 8 inch square baking dish and chill.
Cut into squares to serve.
Recipe from www.glutenfreehomemaker.com