Yeah. It’s all about the cookies the week before Christmas, I know, I know. But the fudge along side is really more the tradition from the west coast side of the family. Okay, fine. So, how on earth do I make a fudge recipe that starts with “butter”, involves velvetta cheese (more dairy) and marshmallow cream(egg) into a dairy free-wheat-free-gluten-free-egg free-everything free ball of goodness? (And so that it’s good and creamy- just like the butter and marshmallow version I used to make.) How .. oh how?..
Here’s how. … tah dah! …
In a large bowl combine:
- 1 C chocolate chips (Enjoy life brand)
- 1 lb. of powdered sugar (Trader Joes has the one without cornstarch)
Warm in a saucepan:
- 1/2 C coconut milk
- 2 T palm shortening
- 1 1/2 tsp sweet rice flour
Stir until the shortening has melted and the flour is mixed in then add:
- 1/2 C cocoa powder
and stir until it’s thick. (really thick) Stir in a little more coconut milk if it’s too thick. … Then pour the warm chocolate mixture over into the bowl with the chips and sugar. Stir until smoooooooooth and creamy.
I also added about 1 tsp of vanilla at the end of the stirring process. Then I put it all in the fridge for a while to chill out. ha. I used an 8 x 8 pan, slightly oiled with my fancy spray oil bottle that I can put any kind of oil I want to into it.
Refrigerate until chilled. Slice into cubes and serve.
Sweet. No dairy, no gluten, no egg.. and tastes great! : ) So, it’s sort of like frosting… thicker, but not as sweet. Hmmm.. with a pound of sugar, you would think that it would be sweeter… hmmmm .. oh well. I may try it next time with 1/2 powdered sugar and 1/2 baker’s fine sugar.
Ahh… the holiday stress level just got lower. Now we have candy. Ahhhhhh.