I used Ricemellow Creme here. If you can't find Ricemellow Crème in your natural food store, you can still use regular marshmallow creme with good results. Vegans, I almost did this with coconut oil - I think it would be a reasonable (and tasty) substitute for the butter here.
1 9.7-ounce bar of good-quality semi-sweet chocolate (62% Scharffen Berger)
3 cups organic cane sugar
3/4 cup unsalted butter
2/3 cup lite coconut milk (regular is fine too)
7 ounces Ricemellow Crème (or the marshmallow creme of your choice)
2 teaspoons vanilla extract
1 cup chopped walnuts (optional)
Butter a 13x9 baking dish. Alternately, you can line it with parchment paper. Finely chop the chocolate bar and set aside.
Combine the sugar, butter, and coconut milk in a thick-bottomed medium-large saucepan. Slowly bring the mixture to an active boil, stirring constantly. Continue boiling for five minutes over medium heat - if you are using a candy thermometer it should reach about 235F degrees. Remove from heat, stir in the chopped chocolate. Continue stirring until the chocolate is melted, add then add the Ricemellow Creme, vanilla, and nuts (if you are using them).
Pour the fudge into the prepared baking dish, and let cool. After 5 minutes or so, I use a spatula to make a swirl texture on the top of the fudge (optional). You can let it set at room temperature, but I like to let it cool in the refrigerator overnight, where it sets up nicely, making it simple to slice into 1/2-inch cubes. Tip: A thin knife is best for cutting, or (even better) a large pizza cutting wheel.
Makes a couple hundred tiny fudge bites.
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