1cup"safe" semi-sweet chocolate chipssee post for suggestions
2-¼cupgranulated sugar
1-¾cupmini marshmallows
¼cup"safe" margarinesee post for suggestions
1teaspoonvanilla extract
Instructions
Pour the dairy free milk in a saucepan and cook over low heat until it is reduced to ¾ cup, stirring occasionally.
Line an 8-inch square pan with foil, extending it over the edges of the pan. Put the sunflower butter in a medium bowl and the chocolate chips into another medium bowl.
Combine the sugar, marshmallows, dairy free milk, and margarine in a 3-quart saucepan. Cook over medium heat, stirring constantly until the mixture boils. Stirring constantly, cook for 5 minutes or until a candy thermometer reads 234-240° F.
Remove from heat and add the vanilla extract. Immediately pour half of the hot mixture (2 cups) into the bowl with the sunflower butter and half into the bowl with the chocolate chips. Using a rubber spatula, stir the sunflower butter mixture until it is smooth. Pour into the foil lined pan and spread evenly. Next, mix the chocolate chips and hot mixture together until the chocolate chips are melted and the mixture is smooth. Immediately spread over the sunflower butter layer.
Cool completely in the refrigerator, about 1 hour. Remove from the pan and place the chocolate layer down on a cutting board. Remove the foil. Cut into 1 inch squares. Store in an air tight container.
Notes
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.Nutrition facts for 1 piece of fudge: Calories: 137, Total fat: 5.5 grams, saturated fat: 1.9 grams, trans fats: 0 grams, cholesterol: 0 mg, sodium: 22 mg, Total carbohydrates: 22 grams, fiber: 0.8 grams, sugars: 19, protein: 1.5 grams