Vegan chocolate fudge

Paulo loves fudge.  He loves to stir the pot.  He loves to lick the spoon.  And he loves to eat piece after piece after piece of fudge.  But the fudge doesn't love him back.  At least not the traditional fudge that I've made every year for the past few seasons that was loaded with butter, condensed milk and marshmallow fluff-did you know there's egg in fluff?  I didn't...until my son was diagnosed with food allergies.  I've learned a lot about the food we eat since my little man was diagnosed last July.  I knew that come December Paulo would want to start baking so I figured I needed to be armed with a few new recipes to try.  He was a bit skeptical, he really loved my fudge, but was willing to try out a new way.

It turns out this recipe was even easier than my old one and, thankfully, just as tasty!

The fudge recipe listed here has quite a few variations.  You can make it with coconut, with peppermint and they even have one shown with crystallized ginger.  I opted for plain, chocolate fudge.

1 Cup Dairy-Free, Semi-Sweet Chocolate Chips (I used extra dark chocolate chips)

3-1/2 Cups Confectioner’s Sugar
1/2 Cup Dutch Process Cocoa Powder
2 Tablespoons Dairy-Free Margarine (see below for soy-free option)
1/2 Cup Regular Coconut Milk
1/2 Teaspoon Vanilla Extract

Prepare an 8x8 pan, I line mine with parchment paper.

In a large bowl combine the chips, sugar and cocoa powder.  Heat the margarine and the coconut milk in a sauce pan over medium heat until the margarine melts and bubbles just begin to break the surface.  Pour the heated milk mixture into the sugar combo, let sit for a few minutes, and stir vigorously to melt the chocolate chips.  Keep stirring until a smooth mixture forms and then add in the vanilla extract.  Pour the fudge into the prepared pan and refrigerate until firm.  Cut into little squares (or big ones!) and enjoy!