Completely Dairy Free-Marshmallow Creme-Cup Dairy-Soy Milk

Dairy Free Fudge

CAUTION:  In order to sufficiently prepare to read this blog post, you may want to get a drool bucket.
That's right...this creamy, chocolatey, decadent fudge is dairy free.  No kidding.  And it also happens to be incredibly delicious, but that's just a bonus.
Back in my dairy consuming days, my mother used to make marshmallow topping fudge, and boy, was it good.  I had yet to recreate a dairy free version because I wasn't sure if I could do it justice without evaporated milk.  This past weekend, my sister and I decided to give it a go since we had a serious craving for holiday treats.  To replace the evaporated milk, we simply reduced soy milk over the stove (instructions are in the recipe).  This worked perfectly!  The fudge set up with no problems, and when we gave a sample to our mom, she was shocked that we had made it completely dairy free.
-2/3 cup dairy free evaporated milk (instructions follow)
-3/4 cup of your favorite dairy free butter
-1 package (12 oz.) of your favorite dairy free semi-sweet chocolate chips/pieces
-1 1/2 cups (1 container) marshmallow creme
-1 teaspoon vanilla extract
Combine sugar, dairy free evaporated milk, and dairy free butter in a large heavy saucepan.  Heat the mixture to a boil.  Stir constantly for about 5 minutes over medium heat or until the sugar has dissolved.  Remove from heat.
Add the chocolate, marshmallow creme, and vanilla.  Stir vigorously until well blended and the chocolate has melted.  Pour into a greased 13x9x2 inch pan.
Cool for about 3 hours, or until the fudge is cool throughout.  Cut into squares and carefully remove (I used a tiny spatula) from pan and place on wax paper.  Allow the fudge to dry out for another hour or 2.  Package the fudge into air tight containers with wax paper in between each layer.  The fudge can be left in a cool place (such as a basement or garage in cooler climates) or in the refrigerator.
Makes about 3 pounds of fudge.
Dairy Free Evaporated Milk
-Dairy free milk (I use soy and have only tried this with soy)
In a sauce pan, add soy milk in twice the amount that the recipe calls for evaporated milk.  For instance, the fudge recipe above calls for 2/3 cup evaporated milk, so you would use 1 1/3 cups soy milk.
Bring the milk to just a boil and stir constantly until it has reduced to half of its amount, about 5-8 minutes (depending on the amount of milk).
If you are unsure if the milk has reduced to the necessary measurement, pour it into a glass measure and then pour it back into the pot to continue to cook down if it is not sufficient.
The pieces of fudge are firm enough to hold up well, but are super-creamy in the middle...Mmmm!  They make great gifts when packaged into small holiday tins.  Enjoy! read more..

source:http://www.amandairyfree.com