A few days after I made some delicious-dairy-free-chocolate-peanut-butter-fudge (phew...that's a mouthful), I made some chocolate fudge. My mom sent me a fudge recipe that my Nanny made when my mom was a child, the same fudge recipe my mom made for us when we were children. Of course, being my disorganised and scattered self, I started to make it and then realized that I didn't have any evaporated milk. I had used it in an extra pumpkin pie. But I did have almond milk in the fridge, so I gave it a try and it worked...deeeelicious. Another delicious dairy free fudge! Mmm...mmm.
Four Way Christmas Fudge Recipe
1 jar marshmallow cream
1 1/2 cups sugar
2/3 cup (158 ml) evaporated milk (or almond milk)
1/4 tsp salt
12 oz (340 grams) semi-sweet chocolate pieces (Green & Blacks Organic - Yum!)
1 tsp vanilla
1/4 c (57 grams) butter or margarine
How to make the fudge:
Combine marshmallow cream, sugar, evaporated milk, butter and salt in a large saucepan.
Bring to a full all over boil, stirring constantly.
Continue to boil over moderate heat, stirring constantly for 5 minutes.
Remove from heat; Stir in semi-sweet chocolate pieces and vanilla; beat until smooth.
Turn into greased 8-inch square pan.
Chill in refrigerator until firm.
Cut into squares.
Makes approximately 2 1/8 lb.