Every fudge recipe I’ve ever come across has sweetened condensed milk as one of the ingredients. This fudge is easy and delicious and is great with soy milk.
This is another recipe that calls for a candy thermometer. It is very important to use in this dessert so the mixture reaches the right consistency and will stay soft and fudgy even in the refrigerator.
- confectioner's sugar - 1 1/2 cups
- soy milk - 1/3 cup
- margarine - 6 tbsp
- semisweet or bittersweet chocolate - 10 oz (280 gr), broken into pieces
- marshmallow fluff - 3/4 cup
- vanilla extract - 1 tsp
- cocoa - 3 tbsp
Grease one 8x8-inch square tin and set aside.
In a heavy saucepan over a medium flame, combine the confectioners’ sugar, milk, and margarine. Mix well and stir constantly until candy thermometer reads 238°F (112°C).
Remove from heat and add the chocolate, marshmallow fluff, vanilla, and cocoa. Stir together until all the chocolate and fluff is melted and distributed throughout the mixture. Pour into prepared pan. Cool and serve. To store, refrigerate in an airtight container.
To serve as pictured, brush the tops of some of your squares with melted chocolate and garnish with chocolate shavings.
Note: I do not have success in doubling this recipe. To stay safe, make just one batch at a time.