Gluten Free Dairy Free Fudge 12/21/2010
 This gluten free dairy free fudge will easily pass for the dairy-laden version. It is smooth and velvety and as rich as its dairy-laden counterpart. It has received rave reviews from readers and is so simple to prepare! You'll want to make several batches so you have enough to give some as gifts during the holidays! Before you begin... If you're worried about the coconut milk imparting a coconut flavor - no worries - it does not. The fudge is exactly like traditional fudge in texture and flavor, and sets up quickly, needing no refrigeration. Just be sure to follow the directions carefully, and of course, a candy thermometer is helpful to achieve just the right temperature you need for perfect fudge every time! Rich & Creamy Dairy-Free Gluten-Free Fudge 3 cups sugar 2/3 cup cocoa powder 1/8 teaspoon salt 1 can (14 ounce) coconut milk (full fat, I use Thai Kitchen brand) 1/4 cup Earth Balance butter spread 1 teaspoon vanilla extract Prepare an 8-inch square baking dish by lining the inside with foil, allowing foil to overhang on the sides (you will use this to lift the fudge from the pan later) and spraying with cooking spray (or greasing with Earth Balance or oil). Set aside. In a large pot (4-quart or larger), combine the sugar, cocoa, salt, and coconut milk. Stir these ingredients over medium heat until sugar is dissolved and the mixture comes to a full boil. Boil the mixture, not stirring, until the temperature reaches 234 degrees (using a clip-on candy thermometer is essential). Remove the pot from the heat and add the Earth Balance and vanilla, but DO NOT STIR. Leave candy thermometer in place and allow the mixture to cool to about 125 degrees. Once cooled, use a wooden spoon to beat the mixture until it becomes thickened and begins to lose its gloss. Quickly spread the fudge evenly into the prepared pan. Set aside to cool. Once cooled, remove the fudge from the pan by lifting the foil lining. Cut into squares and store tightly wrapped at room temperature. See me make my Gluten Free Dairy Free Fudge here! CommentsHi, Maggie! This fudge is SO good! I was surprised by the velvety true fudge texture, but with repeat tries, same wonderful results! I used organic, fair trade camino granulated white sugar. I would think the palm sugar would be great, and if you use the maple syrup, please do let me know - I'd LOVE to try that!! Or honey! :) Hi, Johanna. Thanks so much - the fudge is truly delish! I hope you try it - if you do, please stop back by to let me know how it turned out! Also, you can click the little RSS Feed button just under my topics list and just above the twitter "what am I doing" badge on the right sidebar to subscribe via RSS. :) If that doesn't work, please let me know! Thanks!! Clare 07/12/2011 00:15
I made today and although the taste is amazing and just like "real fudge" mine didn't set. I've tried putting it in the Fridge but it doesn't seem to get real hard. What could I have done wrong? How long did you mix it for at the end before pouring? Hi, Clare. I am sorry your fudge didn't cooperate! Of course, without knowing exactly what you did, it's difficult to say what went awry, but here are a few thoughts and tips: Phil 10/29/2011 07:09
One of the women I work with made this a few days ago - it was the best thing on the table - awesome. Phil, Your comment will be posted after it is approved. Leave a Reply | 
 
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