![]() Do these things first! Having your foil-lined pan, quart-sized measuring cup, sunflower butter, and chocolate chips ready before you start cooking sets you up for fudge-making success!Ī candy thermometer is helpful. At that point, you won't have time to measure out your chocolate chips and sunflower butter or get your pan ready. Once you start cooking the fudge and it gets to the right stage/temperature, you have to work quickly. Have the ingredients and equipment ready before you start. Here are some tips for successful fudge-making: Making fudge requires a little bit of technique to get it just right. They come in mini chips and they are free of the top 8 allergens.Īnother option is Nestle Allergen-Free Semi-Sweet Morsels which do not come in mini chips but will still work just fine in this recipe. I prefer to use mini chips because they melt faster making it easier to get the chocolate fudge layer smooth in a short amount of time.Įnjoy Life Foods chocolate chips are one option. Chocolate Chipsįor the chocolate layer of this fudge, I use dairy free chocolate chips. If you don't have a tree nut or peanut allergy, you can also substitute peanut butter or any kind of tree nut butter (almond, cashew). We're going "all in" on sugar for this one! Use whatever sunflower butter you'd like. I try to buy the no-sugar added kind in general but it's really not important for this recipe. I especially like Sunbutter because it is made in a facility that is free of the top 8 allergens. This is also nut free fudge! My go-to substitute for peanut butter is sunflower butter. If you can have coconut, go ahead and substitute ¾ cup of that for the 2 cups of dairy free milk and skip the first step in the recipe. If you want to skip that process, you can find dairy free evaporated milk in the form of coconut milk. I know, I know.that's a pretty big time commitment just for some fudge. The process takes about 40-60 minutes so take that into account when you're making this fudge. Be sure to watch it more closely as it reaches a higher temperature and stir occasionally. However, don't go too far because you don't want the milk to boil over or burn. Now, it is tempting to walk away from the stove and get involved with other things while you're doing this because it is a slow process. Cook it over medium-low heat until it is reduced to ¾ cup. To do this, just pour 2 cups of your favorite dairy free milk in a large saucepan. This is not a quick process but it works! My solution? Use a dairy free milk (I have tried rice, soy, and oat milks) and cook it down so it is more concentrated. ![]() That's right.potato milk! It actually worked well but, unfortunately, it is no longer available so I had to find another solution. When I originally made this fudge recipe, I used powdered potato milk and mixed it to a higher concentration. Evaporated milk is regular milk that has had 60% of the water removed from it by heating it. The original fudge recipe called for evaporated milk. ![]() The recipe called for marshmallow crème (off-limits if you have an egg allergy), peanut butter chips, chocolate chips and evaporated milk.ĭuplicating this recipe meant finding substitutes for all of those allergen filled ingredients. It included a chocolate layer and a peanut butter layer. My favorite recipe was "Double Decker Fudge". I love to make this dairy free fudge recipe around the holidays but there was a time that I thought a fudge recipe without milk would be impossible. This dairy free fudge is smooth, creamy, and so delicious, you would never guess it is free of dairy and the other most common allergens!) Jump to: ![]()
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