Naturally Gluten-Free Desserts
Dairy-Free Fudge
Makes 5-6 pounds
INGREDIENTS
5 Cups Sugar
½ Cup DF Butter
10-Oz Coconut Cream
1 16-Oz Tub Marshmallow Fluff
1 Tsp Salt
1 ½ Tsp Vanilla
2 12-Oz Bags of DF Chocolate Chips
1 Cup Walnuts, optional
INSTRUCTIONS
2 9-inch baking pans, greased
Fill a small dish with ice water and set aside
In large stockpot layer the first 5 ingredients, sugar,
butter, coconut cream, fluff, and salt. Turn the heat to low and stir until blended and melted.
Increase the heat to medium and bring to a full-rolling boil, careful not to
mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 3½-5 minutes
to the soft ball stage.
After the first 3½ minutes, dribble a few drops of the
mixture into the ice water. Allow cooling, about 10 seconds; then try to roll
it into small ball with your fingertips. If unsuccessful cook for another 30
seconds and try again. Generally cooking time will not exceed 5 minutes.
Turn off the heat and remove the pot, stir in the vanilla
and chocolate pieces until melted and add nuts if using them. Turn into the greased
pans and cool to room temperature. Cut into 1-inch pieces and arrange on
serving plate or place in a storage container.
NOTE: Always read labels carefully
CarolAnne Le Blanc
Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com
Gluten-Free Travel: https://glutenfreeinflorida2.blogspot.com
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