Thursday, December 30, 2010

A Recipe for Holiday Fudge - GFCF and Feingold-approved

Holiday Fudge

2 1/2 cups sugar
1/4 cup Earth Balance margarine
5 ounces canned coconut milk
1 container (7 ounces) Tiny Trapeze Confections marshmallow creme (available at Whole Foods Market)
3/4 teaspoon salt

3/4 teaspoon vanilla
12 ounce package semi-sweet chocolate chips (made with real vanilla - available at Whole Foods Markets as well as some supermarkets)

1- Combine first five ingredients.  Stir over low heat until blended. 

2- Bring to a boil over moderate heat.  Boil slowly, stirring constantly for five minutes.

3- Remove from heat.  Stir in chocolate chips and vanilla unil chocolate is melted.  Pour into a greased 9 inch x 13 inch glass baking dish.  Cool.

I've made two batches of this yummy fudge recipe so far this season, and it truly tastes like "the real thing" - even to the unaware :)

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