Allergy Free Fudge
Ever wonder how to make your own allergy-free fudge? The following recipe is super easy and fun to make with your kids. Watch the video and read on for the recipe. Enjoy!
ALLERGY FREE FUDGE
Makes 16 Servings
Easy, allergy-free, and vegan. The perfect sweet for school parties, or an any-old-time treat.
- 3 cups confectioners’ sugar (Wholesome Sweeteners is made w/tapioca starch, for a corn-free version)
- ½ cup cocoa powder
- ½ cup Spectrum Organic Shortening
- ¼ cup rice milk
- 1 cup Enjoy Life semi-sweet Chocolate Chips
- 1 Tablespoon pure vanilla extract
- Pinch of salt
- Line the bottom of an 8x8x2-inch pan with a piece of parchment paper, so that it overlaps on all sides. (This will not work with a non-stick pan!)
- Whisk together confectioners’ sugar and cocoa powder, being sure to blend well, breaking up any lumps.
- Combine chocolate chips, shortening, and rice milk in a microwave safe bowl. Microwave at 30-second increments, until chips and shortening are melting, stirring every 30 seconds. This will take 60-90 seconds, depending on the power of your microwave. Do not over cook it, chocolate burns easily. It’s best to remove from the microwave while there are still little “clouds” of shortening floating, and the chips have not yet melted completely, you’ll finish the melting process on the counter. Remove from microwave and stir well to encourage the final melting. Stir in vanilla extract and pinch of salt, blending well.
- Add the dry mixture to the liquid, a little at a time, beating well after each addition, breaking up any dry lumps against side of bowl with a spoon or rubber spatula. You want to really work to stir in the last of the dry ingredients. If it seems too moist, add a little more confectioners’ sugar, 1 tablespoon at a time. Once thoroughly combined, transfer into pan, and use a clean rubber spatula to spread evenly. Press down, pushing fudge into corners of pan. Smooth top. You may also use an offset spatula to get a really smooth finish. Chill ½ an hour. Remove and lift out of pan by holding both sides of parchment firmly. Cut into quarters, then cut quarters into 4 squares each, for a total of 16 pieces of fudge. Store tightly covered at room temperature.
Allergy Free Fudge © 2010 by Cybele Pascal
1. Q: The shortening and chocolate aren’t combining, once melted. What happened?
A: You most likely heated the chocolate too long in the microwave, and it’s seized up, which prevents it from blending with the shortening.
2. Q: The parchment paper won’t stay in the pan. What am I doing wrong?
A: You need a pan that’s at least 2-inches deep. Additionally, a non-stick pan won’t work, it will “reject” the parchment paper. You also may need a larger piece of parchment paper.
3. Q: The fudge seems too oily/moist. What should I do?
A: See answer to #1. You may have burnt the chocolate by heating it too long in the microwave, which prevents it from combining with the shortening, as necessary. Or, you may need more confectioners’ sugar. Confectioners’ sugar is extremely variable, depending upon humidity levels. It measures very differently if it’s compacted, for example. Try adding more confectioners’ sugar, 1 tablespoon at a time, until desired consistency has been achieved.
4: Q: How long will the fudge last?
A: Until it’s all eaten!
Here are some more Fudgy recipes you might enjoy:
♥ Fudgy Brownies from simply sugar & gluten-free
♥ Dairy, Egg, and Nut Free Fudge Brownie Pie from Food Allergy Mama
♥ Chocolate Fudge from Adventures of a Gluten-Free Mom
(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)
SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns BEFORE consumption. Ingredients and manufacturing practices can change overnight and without warning.
I’ve been wanting fudge lately, THANK YOU!! This is going to be made tomorrow 🙂
[…] Read the full post & get the recipe » Tags: Gluten-Free Baking, Gluten-Free Desserts, Gluten-Free Recipes Previous postBuckwheat Granola from Hey, that tastes good! […]
Whoo Hoo! Just in time for my birthday tomorrow! Thanks Cybele! Keep ’em coming! 🙂
Hey Brittany! Enjoy!
Happy Birthday, Margie!
Ah, shucks. I was hoping for a carob based fudge instead of chocolate. Chocolate intolerance sucks.
You could certainly try making this recipe with carob chips!
Let us know how it goes!