In my fridge I have 4 or maybe now 3 dozen Red Velvet Cakeballs. There isn’t a fancy recipe or anything. I made a cake from a box (READ the ingredients!) cubed it into a big bowl and added a can of Pilsbury Cream Cheese Frosting. It does not have any dairy ingredients (at this time) I don’t really want to think about WHAT is in there! Anyway, I mixed that together stuck it in the fridge overnight. Used a small cookie scoop to make balls and then left them on cookie sheets in my pantry refrigerator for a few days, not on purpose, but because I didn’t get back to them. Then I dipped them in dairy-free, Kosher white chocolate (King David brand) and dairy-free chocolate chips. I also added paraffin to the chocolate, don’t judge, that is the way I learned to dip chocolates from my Aunt Velma. It makes the chocolate thin and easy to dip, gives a nice shine and prevents you from eating too many. (Paraffin will clean you out. I have heard.) So anyway, on to the real reason I turned the on computer. Just made my first pan of fudge this year. Hopefully more candy recipes will follow.
Five Minute Dairy-Free Fudge
2/3 Cup Coconut Milk Creamer (So Delicious)
1 1/3 Cup Sugar
1/2 teaspoon Salt
Stir together in large sauce pan. Bring to a boil. Boil for 5 minutes stirring constantly. Remove from heat and add:
1 1/2 Cups Mini Marshmallows
1 1/2 Cup Dairy-Free Chocolate Chips
1 teaspoon vanilla
(1/2 cup chopped nuts, I don’t care for nuts, but if you really want them, whatever)
Stir until the marshmallows melt. Pour into a 9×9 pan and chill. Store in an airtight container at room temperature.
You can substitute any dairy-free creamer for the coconut milk creamer, even flavored, just cut back on the sugar. This fudge is super easy and if you do mess it up you can always add a cube (or blob) to warm coconut milk and have hot chocolate!