YIELD: 64 PIECES
Super rich and extra dreamy, this fudge is best enjoyed in small pieces so that you can savor the intense flavor. If you like some crunch in your fudge, simply add 1 cup of toasted walnut pieces into the fudge before spreading into a prepared pan, or sprinkle on top.
Directions
Prepare an 8 × 8-inch pan by lightly greasing with non-dairy margarine.
In a 2-quart saucepan, combine the sugar, vanilla extract, non-dairy milk, and margarine and bring to a boil over medium heat.
Cook for 1 minute, stirring often.
Stir in the Rice mellow cream and heat just until warm and all of it has evenly combined with the sugar mixture, for about 4 minutes.
Quickly stir in the chocolate chips until they have completely melted and poured the mixture into the prepared pan.
Let cool completely and then chill in the refrigerator for at least 2 hours before cutting.
Store in an airtight container in the refrigerator for up to 1 month.
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Ingredients
½ cup sugar
1 teaspoon vanilla extract
2 tablespoons non dairy milk
2 tablespoons non dairy margarine
10 ounces Ricemellow (vegan marshmallow) Cream
3 cups non dairy chocolate chips
