Dairy-Free Rocky Road Fudge

• Gluten free

• Produce

  • 1 cup Peanuts, roasted and shelled

• Canned Goods

  • 1 can Coconut milk

• Condiments

  • 5/16 cup Margarine substitute, Dairy-Free

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 2/3 cups Cocoa
  • 3 cups Granulated sugar
  • 1/8 tsp Salt
  • 1 tsp Vanilla extract

• Desserts

  • 2 cups Marshmallows, miniature

Found on nerdymamma.com

Description

Ingredients

• 3 cups Granulated Sugar
• ⅔ cups Cocoa
• ⅛ tsp Salt
• ½ tsp Cinnamon
• 1 can Coconut Milk
• ¼ cup + 1 T Dairy-Free Margarine substitute (divided)
• 1 tsp Vanilla extract
• 2 cups Miniature Marshmallows
• 1 cup roasted and shelled Peanuts (If you like a lot of nuts, add more.)

Directions

• Prepare an 8- or 9-inch baking pan by lining with aluminum foil. Grease the foil with 1 tablespoon of the dairy-free margarine.
• Spread peanuts in the bottom of the pan, then spread the marshmallows on top of the peanuts.
• In a 4-quart (or larger) dutch oven, combine the Sugar, Cocoa, Salt, and Cinnamon. Stir to mix thoroughly.
• Place pot on medium heat, slowly add Coconut Milk, stirring continuously until the sugar dissolves.
• Continue to stir until the mixture comes to a full boil. Reduce heat to prevent the pot from boiling over, but continue to boil.
• Using a candy thermometer, continue to boil, but do not stir, until the mixture reaches 234 degrees.
• Remove from heat and add ¼ cup Dairy-Free Margarine and Vanilla--DONT stir!
• Allow the mixture to cool until it reaches about 125 degrees.
• After the candy has cooled down, beat with a wooden spoon. The mixture will become thick and lose its gloss.
• Spread the fudge over the peanuts and marshmallows in the baking pan.
• When the fudge is completely cooled, cover the baking pan with a cookie sheet and turn upside down. Carefully remove the foil.
• Using a second cookie sheet, flip the fudge right side up, then cut into squares.
• Place in an air-tight container and store at room temperature.

Nutrition