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GFCF Allergen Friendly Fudge
I got this recipe from a video on Facebook, then tried it over the holidays with outstanding results. Here is the quick and easy video for you, from YouTube: Allergy Friendly Fudge


3 cups Confectioner's Sugar
1/2 cup Cocoa Powder
1/4 cup Plain flavored Rice Milk (or Almond Milk)
1/2 cup Palm Oil Shortening
1 cup Semi-Sweet Chocolate Chips
1 tsp Vanilla Extract
1 pinch of Salt


  1. Thoroughly mix Confectioner's Sugar with Cocoa Powder and set aside

    In a pan/double boiler* (or bowl for microwave), mix Rice Milk with Palm Oil Shortening. Add Dark Chocolate Chips and heat (the video says microwave - I say double boiler, it took hardly any time at all and hot water washed it clean easily)

    *NOTE: A double boiler is a pan suspended inside another pan full of water. You heat the water in the outer pan and the water heats up the smaller pan. Works best when the smaller pan is 2 handled and it can hang into the larger pan

  2. Once melted add 1 tsp Vanilla Extract and 1 pinch of Salt - then add the dry ingredients.

  3. Rather than butter or grease the pan, line a square or rectangle pan with Parchment Paper (that's important). The deeper the pan, the thicker the fudge. Press completed mixture into the pan and refridgerate until hard (30-60 mins).

  4. Once the fudge has hardened, pull it out of the pan with the Parchment paper. Lay the paper flat and cut hardened fudge into squares.

  5. You can add GFCF ingredients, like walnuts (unless you are at the next level) or crushed candy canes if you like.


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Copyright 2016
| Carole Cherry