I would imagine this would work with things like almond butter too, but I haven’t tried it. But if you only have access to safe peanuts, it’s really easy to make peanut butter by putting them in a food processor until creamy. Peanut Butter – I use store bought peanut butter for this recipe, and try to always use smooth when I have access to it. If you want my recommendations for almond and oat milk/how I make them, check them out in my hot chocolate recipe. I have not actually tried it with other milks, but I imagine they might work as well. ( How to swap honey for sugar)ĭairy Free Milk – I tend to use almond milk as my alternative milk of choice. The honey is lowered by about half and milk lowered by about one quarter. If you want to try honey, you will want to lower the amount of honey and milk, because honey is liquid. It also didn’t ever completely solidify like fudge is supposed to. I have tried using honey in place of this recipe, but I wasn’t a huge fan – it had a bitter aftertaste, which might have been just the type of honey. Sugar – I tend to use cane sugar, in the USA usually C&H because that’s one of the more tolerated brands. Alternatives to these ingredientsīefore going into how to make these, I want to go over the ingredients and how to modify if you need. It’s a relatively basic chocolate fudge recipe compared to a lot of recipes I’ve seen or heard of – one of my friends even uses marshmallow fluff, which would not work for me. And the outside vent leading to the hood wasn’t covered with mesh or anything. Apparently, squirrels love the smell of chocolate. He was cleaned and then released to a different part of town. It turns out it was a squirrel, who was covered in grease. From there I called my dad, and he had an animal control guy come to the house. Instead of facing the animal, I turned off the burner, got in my car and drove to the library. I don’t do well with animals being in the house. He was scrambling to try and get out without having any luck. An animal had fallen into the vent and was stuck in the hood. I was home alone, cooking my fudge, and all of a sudden I started hearing a scratching noise coming from right above me. What I remember of the recipe is that it called to cook on the stove for a long time. I was around 16 at the time, and decided to make fudge. It can also be made corn free, depending on the ingredients you choose to use.īefore I dig into the dairy free fudge recipe and how I adjust it, here’s my story for why I swore off fudge making. This chocolate fudge is already gluten free and by changing to almond milk, makes this recipe dairy free and vegan. What I want to do is discuss how I’ve modified this recipe for various dietary restrictions, and other possible modifications. This is not my recipe, so I don’t want to take credit for it. This is the recipe I came across in my quest. I figured with fudge, if I could find a recipe that only required milk, not heavy cream or butter, I might be able to make it using a non-dairy substitute. All I could do was make chocolate items from cocoa powder. Having a corn intolerance meant I couldn’t find chocolate bars that were safe for me in the stores (wondering why? Read about a corn free diet here). (You can skip straight down to the recipe at the bottom if you’d like.) Now I’ve converted to making this dairy free fudge almost on a weekly basis. I was still skeptical about trying to make fudge again, but a need for chocolate won me over. But then I started hearing about fudge made from peanut butter. Once upon a time I had a terrible experience (I’ll explain later below), so I swore off making it for about 8 years.
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