Dairy-free fudge made in the traditional way.
- 2 cups sugar
- 1/2 cup cocoa powder
- 1 cup plain, unsweetened almond milk
- 4 tbsp vegan margarine
- 1 tsp vanilla extract
Prepare an 8x8 inch square baking pan with non stick cooking spray. Set aside.
Combine sugar, cocoa powder and almond milk in a medium saucepan. Stir to blend. Bring to a boil, stirring constantly. Reduce heat and simmer but do not stir again.
Place a candy thermometer in pan and cook until temperature reaches 238 degrees Fahrenheit (or until mixture reaches soft ball stage -- a drop of the mixture in a cup of cold water forms a soft ball that flattens when you press it between your fingers).
Remove pan from heat and add butter and vanilla. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat. Then, pour into prepared pan and let cool.