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  • Writer's pictureTracie

Dairy, Egg, Nut & Gluten-Free Fudge? Yes, Please!

Oh, this is absolutely one of my lifelong favorites... FUDGE! No, it's technically not a cookie, but a must-share during this cookie week. As a kid, I have such vivid memories of both my mom and grandma bringing out the fudge along with the Christmas cookies at dessert time during the holidays. And, when you have food allergies - particularly a dairy allergy - it almost seems impossible that a decadent treat like this could actually be turned into a safe one. Well, guess what friends... you haven’t tried THIS yet!

Enter the wonderful cookbook that I’ve referenced many times on the blog before, The Divvies Bakery Cookbook. This recipe for dairy, egg, nut and gluten-free fudge is by far one of my favorites out of the entire book. I remember the first time I tried my hand at this recipe; I was skeptical. I couldn’t imagine that a fudge made with all dairy substitutes could really taste exactly like the real thing. Well, let me tell you: your friends and family will NEVER know that this is an alert-safe treat! It is that good.

The other reason why you must try this recipe this season? It’s so easy! It takes absolutely no time to prepare on the stove and after a couple of hours in the refrigerator, it is done and perfect.

Please give this special recipe a try in the next few weeks... you will be so glad you did!

Dairy, Egg, Nut and Gluten-Free Fudge

2 1/4 cups sugar

1/2 cup dairy-free butter (I used Earth Balance, soy-free version)

1/2 cup *dairy-free half & half or liquid creamer (I used So Delicious original coconut creamer)

1/8 teaspoon salt

2 cups dairy-free chocolate chips (I used Enjoy Life mini morsels, but you can also use their dark chocolate morsels)

1/2 teaspoon vanilla extract

crushed candy canes ,for sprinkling on top

*I have also used Silk soy half & half for this recipe with great results; Ripple dairy-free milk (made from pea protein) also carries a half & half which would probably work very well.

Line a 9x9 pan with parchment paper or tinfoil, which will make removing the fudge easier to do. Heat 2 cups of the sugar, the dairy-free butter, dairy-free creamer and salt in a saucepan over medium heat; stir constantly until butter is melted and sugar dissolves. Remove the pan from the heat, stir in dairy-free chocolate chips and stir for about 2 minutes, or until chocolate is completely melted and mixture is smooth. Add vanilla and remaining 1/4 cup of sugar until sugar is dissolved and mixture is smooth. Pour melted fudge into prepared pan. Sprinkle crushed candy canes on top, cover pan with plastic wrap and cool in the refrigerator for 1-2 hours. Once fudge is solid, remove from pan, cut into small pieces and serve!

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