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Dairy Free Fudge?, major sweet tooth Options

B

ButterSticks

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Has anyone made fudge without dairy & no soy milk either? any recipes out there? Maybe using coconut milk?
I have some dairy free chocolate chips, & mini-marshmallows I see are dairy free.
Surely someone is making dairy free fudge!!!!!!!!

Thanks
 
I just came across this thread and I am wondering if you could not use Liquid Dairy-Free Coffee Creamer? I mean after all it is candy and who cares if it is made with real milk or not? I would give it a shot!
 
Cook Chatty Cathy said:
I just came across this thread and I am wondering if you could not use Liquid Dairy-Free Coffee Creamer? I mean after all it is candy and who cares if it is made with real milk or not? I would give it a shot!
Click to expand...

Sounds like a good idea, Cathy! I worked at many places where the large shakers of various flavors of Coffee-Mate were quite popular- also even the regular plain ole non-flavored Coffee-Mate too. I remember growing up, my Grandma always put Coffee-Mate in her coffee and tea- and often even reconstitutued it w/ water and added it to gravy, etc.
 
1/2 c. sunflower butter
1 c. "safe" semi-sweet chocolate chips
2-1/4 c. granulated sugar
1-3/4 c. "safe" mini marshmallows
1/3 c. Vance's Foods DariFree Beverage
3/4 c. hot water
1/4 c. "safe" margarine or butter
1 tsp. vanilla extract

Directions:
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 Sunbutter 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 Sunbutter 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 Sunbutter layer.

3) Cool in the refrigerator until it is completely cooled, 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.

Nutrition Facts - Serving size: 1 piece, calories: 129, fat calories: 41, total fat: 5 grams, saturated fat: 1.4 g, cholesterol: 0 g, sodium: 50 mg, total carbs: 22, fiber: less than 1 g, sugar: 17 g, protein: 1 g
 
4 cups powdered sugar
1/4 teaspoon salt
1/2 cup cocoa
1/4 cup rice milk
1 tablespoon vanilla
1/2 cup margarine


Mix the first five ingredients in a microwave safe dish until partly blended. Put margarine on top of the mixture and microwave it for 2-2 1/2 minutes. Mix ingredients until smooth and pour into a greased 8 inch square dish. Let it chill for an hour before serving. Store the fudge in the refrigerator.
 
3 cups semisweet chocolate chips
1 cup vanilla chips OR -More chocolate chips*
1/4 cup butter
3 cups powdered sugar
1 cup Bailey's Irish Creme
1/2 cup chopped nuts; optional

TRUFFLE TOPPING:
1 cup Semisweet chocolate chips
1/2 cup Vanilla chips OR -More chocolate chips*
2 tbl. Butter; cut in pieces
4 tbl. Bailey's Irish Creme

*Using all semisweet chocolate will yield a deeper, darker fudge.

FUDGE:
Melt all chips with butter until they are soft enough to stir smooth.
Do not overheat. Add chocolate/butter mixture to powdered sugar and
Baileys. Stir until smooth. Add nuts, if desired. Mix well. Place
fudge in an 8-inch square pan sprayed with vegetable spray. Lay a
sheet of plastic wrap on top and gently press to smooth the fudge.

TOPPING:
Melt chips until smooth. Remove from heat. With a fork, beat in
butter and Bailey's until smooth. Spread topping over fudge with a
knife. If a very smooth top is desired, use a piece of plastic as
done on fudge. Refrigerate until firm, 1 to 2 hours. Can be frozen.
 
2 tbsp butter
1 cup sugar
2 eggs, separated
2 squares chocolate, melted
1 tsp lemon extract
1 tsp orange extract
1/2 tsp vanilla extract
1/2 cup flour
1/2 cup dates, raisins, figs, candied pineapple or cherries, chopped

Cream butter and sugar together, then add the beaten egg yolks, melted chocolate, and extracts; beat well.

Thoroughly blend in the flour and fold in the stiffly beaten egg whites.

Pour over the fruit arranged in a buttered baking pan and bake for about 30 minutes in a slow oven (300). When cool, cut in squares.
 
1 ( 12 ounce ) package semisweet chocolate chips
2 ( 3.7 ounce ) Snickers candy bars, chopped
1 can Pillsbury Creamy Supreme Milk Chocolate Frosting

Line an 8-inch square pan with foil, extending foil over edges. Spray lightly with nonstick cooking spray. Set aside.

Melt chips in medium saucepan over low heat, stirring constantly. Remove from heat. OR, microwave chips in medium size microwave-safe bowl on HIGH for 1 to 2 minutes, or until chips are melted, stirring occasionally.

Reserve 2 tablespoons of the chopped candy bars. Add frosting and remaining candy bars. Blend well.

Spread in sprayed foil-lined pan. Sprinkle with reserved 2 tablespoons of the chopped candy bars. Refrigerate for 1 hour, or until firm.

Remove fudge from pan by lifting foil. Remove foil from fudge. Cut into squares. Makes 36 squares
 
¼ cup butter or hard margarine
½ cup smooth peanut butter
1 cup semisweet chocolate chips or butterscotch chips
8 ounces miniature colored (or white) marshmallows


Melt butter and peanut butter in a large saucepan over low heat. Stir in chocolate chips until melted. Cool until you can hold your hand on bottom of pot. To speed process, stir while holding pan in cold water until cool enough.

Add marshmallows and stir until all are coated. Pack in 9x9-inch (22 x 22 cm) pan that has been lined with foil. Refrigerate. Cuts into 36 squares.

VARIATION: To above ingredients, add ½ cup chopped walnuts and/or ½ cup medium coconut.
 
I love the easy fudge that you can make with powdered sugar MamaM- yummy!!!

Lordy Kev, I remember those same things myself hee-hee, I told you you & I were somehow related!!!
 
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