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Vegan Fantasy Fudge
Category: Desserts - Other
Suitable for a: vegan diet
Ingredients:
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3 c. sugar (I used turbinado sugar)
3/4 c. margarine
2/3 c. vanilla soy creamer
12 oz. pkg. semi-sweet or dark chocolate chips
1 tbsp. vanilla
10 oz. container ricemellow creme
1 c. walnuts (optional)
Instructions:
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Microwave margarine in a 4 quart microwave safe bowl on High for 1 minute or until melted. Add sugar and creamer; mix well. Microwave on High 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue to microwave on high 5 1/2 minutes; stir after 3 minutes. Stir in chocolate chips until melted. Add remaining ingredients; mix well. Pour into greased 13x9 inch baking pan. Cool at room temperature; cut into squares.
Additional comments:
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This is a veganized version of the recipe that used to be on the back of the Kraft Marshmallow Cream jar.
I used turbinado sugar (which gave it a nice caramelly flavor) but you can feel free to use any kind of sugar that will melt and caramelize (regular white sugar will work, a sugar substitute like splenda or stevia will not.)
Category: Desserts - Other
Suitable for a: vegan diet
Ingredients:
------------------------------------------------------
3 c. sugar (I used turbinado sugar)
3/4 c. margarine
2/3 c. vanilla soy creamer
12 oz. pkg. semi-sweet or dark chocolate chips
1 tbsp. vanilla
10 oz. container ricemellow creme
1 c. walnuts (optional)
Instructions:
------------------------------------------------------
Microwave margarine in a 4 quart microwave safe bowl on High for 1 minute or until melted. Add sugar and creamer; mix well. Microwave on High 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue to microwave on high 5 1/2 minutes; stir after 3 minutes. Stir in chocolate chips until melted. Add remaining ingredients; mix well. Pour into greased 13x9 inch baking pan. Cool at room temperature; cut into squares.
Additional comments:
------------------------------------------------------
This is a veganized version of the recipe that used to be on the back of the Kraft Marshmallow Cream jar.
I used turbinado sugar (which gave it a nice caramelly flavor) but you can feel free to use any kind of sugar that will melt and caramelize (regular white sugar will work, a sugar substitute like splenda or stevia will not.)