Want a quick yummy recipe for fudge? I have one for you! Thank you to Chef J2 and The Four Ingredient Vegan now you two can make fudge in just minutes!
Below is the actual recipe, but if you are lazy like me then you can just microwave the chocolate chips (I use the TJs brand) and mix with PB of your choice and the Ricemellow crème. I thought of omitting this last ingredient but I think it is necessary for the fudgy texture. You can find it at Sunflower, Sprouts, or WFs.
Adults: 2 thumbs up!
Kids: 4 thumbs up!
RECIPE (from Chef J2)
What you need:
1 package (12 ounces) vegan chocolate chips*
1 cup vegan marshmallow creme**
1/2 cup crunchy unsalted peanut butter***
Lightly mist an 8-inch square baking pan with nonstick cooking spray. Measure out the marshmallow creme and peanut butter, so they will be ready when your chocolate is melted. Pour about 2 inches of water into a large skillet. Bring to simmer over medium heat. Put the chocolate chips in a heatproof bowl or saucepan. Set the bowl in the simmering water. Stir the chocolate chips for about 5 minutes, until melted and completely smooth.
Transfer the bowl to heatproof surface. Add the marshmallow creme and peanut butter and stir until thoroughly blended. Transfer the mixture to the prepared pan and smooth out the top with the back of a spoon.
Cool for 15 minutes. Refrigerate, uncovered, for 1 hour. Cover with plastic wrap and refrigerate for at least 2 more hours before cutting into 25 squares.
*I use the Whole Foods 365 brand of vegan chocolate chips. I like to bake with the Ghirardelli semi-sweet (vegan) chocolate chips, but they come in a 10oz bag, and the WF brand comes in 12 oz bag, so it is a little easier.
** I use Suzanne's Ricemellow creme (available at WF in the baking section)
***Recipe calls for crunchy but I used creamy this time...either is yummy :)
Almond Fudge: Replace peanut butter with either smooth or crunchy almond butter.
Fudge Crisp: Add 1 cup of crispy rice cereal to the melted chocolate chips, stirring it in gently but thoroughly. Add the remaining ingredients and proceed as above.
From The Four Ingredient Vegan, by Maribeth Abrams and Anne Dinshah