Recipe from the Divvies Bakery Cookbook. Reprinted with permission from the publisher.
2 ¼ cups sugar
½ cup dairy-free margarine
½ cup Silk dairy-free liquid creamer (or coconut milk creamer)
1/8 teaspoon salt
2 cups Divvies semisweet chocolate chips (2 ¼ cups for real chocoholics)
½ teaspoon vanilla extract
The toppings (optional):
Peppermint candies, broken into bite-size pieces or smaller
More chocolate chips
Line a 9x9 inch pan with parchment paper or aluminum foil by placing two long sheets perpendicular to each other so that they stick out of the sides of the pan, pushing the paper into the corners of the pan. This will make removing the finished fudge much neater.
Heat 2 cups of the sugar, the margarine, liquid creamer and salt in a saucepan over medium heat on stovetop. Stir constantly.
Remove the saucepan from the heat, add the chips and stir for 2 minutes until the chocolate is melted and the mixture is smooth.
Pour the melted fudge into prepared pan. Press marshmallows and/or peppermint or chocolate chips onto the top of the fudge, if desired.
Let the fudge cool in the refrigerator for 1-2 hours until solid. Remove the fudge from the pan by lifting the ends of the parchment paper. Place the fudge, still on the paper on a flat countertop. With a very sharp knife, cute the fudge into 2x1-inch pieces.
Makes 18, 2 x 1-inch pieces