Sweet Sundays: In honor of The Divvies Bakery Cookbook Giveaway, I asked if Divvies would like to share a recipe with us this week. They chose to send over one of Lori Sandler's favorites, Oh Fudge!
Lori, founder of Divvies and author of the new Divvies Bakery Cookbook, says, "This is an amazing fudge recipe that I have shared with millions of Divvies fans on the back of our semisweet gourmet chocolate chip bags. This recipe makes enough for a party and then some. Send your guests home with little white bakery boxes of fudge, lined with parchment paper and tied up with a ribbon as a sweet reminder of the party."
I know what you are thinking, "Fudge, in July?" But seriously, who says fudge is only for the holidays? In fact, this no bake treat is a perfect way to enjoy rich chocolate during the summer months. For a super cool sweet, pop it in the freezer and once fully chilled, devour quickly …
Recipe from The Divvies Bakery Cookbook. Reprinted with permissions from the publisher.
- 2-1/4 Cups Sugar
- 1/2 Cup Dairy-Free Margarine
- 1/2 Cup Silk Dairy-Free Liquid Soy Creamer [can substitute coconut milk creamer]
- 1/8 Teaspoon Salt
- 2 Cups Divvies Semisweet Chocolate Chips (2-1/4 Cups for real chocoholics)
- 1/2 Teaspoon Vanilla Extract
The Toppings (optional):
- Mini Marshmallows
- Peppermint Candies, broken into bite-size pieces
- More Chocolate Chips
Line a 9×9-inch pan with parchment paper or aluminum foil by placing two long sheets perpendicular to each other so they stick out of the sides of the pan, pushing the paper into the corners of the pan. This will make removing the finished fudge much neater.
Heat 2 cups of the sugar, the margarine, liquid creamer, and salt in a saucepan over medium heat on stovetop. Stir constantly.
Remove the saucepan from the heat, add the chips, and stir for 2 minutes until the chocolate is melted and the mixture is smooth.
Add the vanilla and the remaining 1/4 cup of sugar. Stir until the sugar is dissolved and the mixture is smooth.
Pour the melted fudge into the prepared pans.
Press marshmallows and/or peppermint onto the top of the fudge, if desired.
Let the fudge cool in the refrigerator for 1 to 2 hours until solid. Remove the fudge from the pan by lifting the ends of the parchment paper. Place the fudge, still on the paper, on a flat countertop. With a very sharp knife, cut the fudge into 2×1-inch pieces.
Makes eighteen 2×1-inch pieces