Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18
An amazing fudge recipe from the Divvies Cookbook
  • 2¼ cups sugar
  • ½ cup dairy-free margarine
  • ½ cup Silk dairy-free lquid soy creamer
  • ⅛ tsp salt
  • 2 cups Divvies Semisweet Chocolate Chips (2¼ cups for real chocoholics)
  • ½ tsp vanilla extract
  • Optional Additional Toppings
  • mini-marshmallows
  • peppermint candies, broken into bite-sized pieces
  • chocolate chips
  1. Line a 9x9 inch pan with parchment paper or aluminum foil by placing two long sheets perpendicular to each other so they stick out the sides of the pan, pushing the paper into the corners of the pan. This will make removing the finished fudge much neater.
  2. Heat 2 cups of the sugar, the margarine, liquid creamer and salt in a saucepan over medium heat on the stovetop. Stir constantly.
  3. Remove the saucepan from the heat, add the chips, and stir for 2 minutes until the chocolate is melted and the mixture is smooth.
  4. Add the vanilla and the remaining ¼ cup of sugar. Stir until the sugar is dissolved and the mixture is smooth.
  5. Pour the melted fudge into the prepared pan
  6. Press marshmallows and/or peppermint onto the top of the fudge, if desired.
  7. Let the fudge cool in the refrigerator for 1-2 hours until solid. Remove the fudge from the pan by lifting the ends of the parchment paper. Place the fudge, still on the paper, on a flat countertop. With a very sharp knife, cut the fudge into 2x1 inch pieces
Recipe by Jackie Ourman at http://jackieourman.com/lori-sandler-from-divvies-shares-tips-for-allergy-friendly-entertaining-and-her-oh-fudge-recipe/