Fudge: an old friend, a new enemy

Fudge! It’s gluten free, egg free, and nut free. It is practically the opposite of dairy free, however.

I used this foolproof fudge recipe (omitting nuts). “Foolproof”  isn’t perfectly accurate, however. If you stir the fudge too much and cook it for too long, the fat will start to separate and there will suddenly be a ton of oil everywhere. Don’t panic, if you shove it into a pan and into the fridge, it’ll all settle out just fine and there will only be a residual layer of oil on the bottom of the fudge. But you can avoid all that and take these tips:

  1. Melt the chocolate chips before adding the sweetened condensed milk
  2. When it starts to kinda look like fudge, stop and drop it in a parchment-lined dish. No more mixing.
  3. Make sure you put it in a big, wide dish. Thick fudge is hard to work with, Plus it helps some people with portion control

This is maybe the least vegan recipe ever made. I used to have a recipe for a coconut milk fudge, which could be combined with vegan dark chocolate to make fudge,  probably. I’ll go on the hunt for that later. In the meantime, enjoy this extremely simple and adaptable recipe!


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