I love to make dairy free fudge around the holidays but there was a time that I thought it couldn't be done. Luckily, I attempted to alter my favorite "allergen filled" fudge recipe anyway and found that, not only can it be done, but it can be delicious, too!
My favorite recipe was "Double Decker Fudge" that included a chocolate layer and a peanut butter layer. The recipe called for marshmallow crème (which contains egg whites), peanut butter chips, chocolate chips and evaporated milk.
Duplicating this recipe meant finding substitutes for all of those allergen filled ingredients.
Many people have asked if soy milk or rice milk could be substituted for the potato milk mixture because Vance’s Darifree potato milk powder can be difficult to find. I haven’t tried this yet but it just might work. If you decide to give it a whirl let me know how it turns out!
Feel free to substitute soy nut butter for sunflower butter (or even peanut butter, if allowed).
1/2 cup sunflower butter
1 cup "safe" semi-sweet chocolate chips (I use Enjoy Life brand)
2-1/4 cup granulated sugar
1-3/4 cup mini marshmallows
1/3 cup Vance's Foods DariFree Beverage
3/4 cup hot water
1/4 cup "safe" margarine
1 teaspoon vanilla extract
1) Line an 8-inch square pan with foil,
extending it over the edges of the pan. In a small bowl, combine the Vance's
Darifree and hot water. Set aside. Put the sunflower butter in a medium bowl
and the chocolate chips into another medium bowl.
2) Combine the sugar, marshmallows, Vance's Darifree and water mixture and butter in a 3-quart saucepan. Cook over medium heat, stirring constantly, until the mixture boils. Cook an additional 5 minutes. Remove from heat and add the vanilla extract. Immediately pour half of the hot mixture into the bowl with the sunflower butter and mix it until it is smooth. Pour into the foil lined pan. Stir the remaining marshmallow mixture into the bowl with the chocolate chips. Stir until the chocolate chips are melted and mixture is smooth. Immediately spread over the sunflower butter layer.
3) Cool in the refrigerator until cooled completely, about 1 hour. Remove from the pan and place the chocolate layer down on a cutting board. Remove the foil. Cut into 1-1/2 inch squares. Store in an air tight container.
Makes about 3 dozen pieces.
Note: If you can't have sunflower butter, omit it and increase the amount of chocolate chips to 2 cups. Pour all of the hot mixture into the chocolate chips and follow the rest of the instructions above.