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Hi, I am attempting to veganize an old fudge recipe. It calls for sugar, butter, chocolate, vanilla, marshmallow fluff and evaporated milk. I was wondering if I could use ricemellow fluff (or maybe dandies marshmallows would hold up better?) Also, does anyone know of a good substitute for evaporated milk? I was thinking coconut cream might work...
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Accepted AnswerChmermulOfflineThank you both so much for the suggestions! I ended up adding soy milk powder to some soy milk to make it extra thick, but next time I will use the slow cooker! It's a holiday tradition I have with my Mom to make a bunch of different fudge, and we did! No one could tell we veganized it! (I wish I could share some over the internets with you, sorry)
Accepted AnswerMattieOfflineHi Chmermul!
As Babyloves stated, if you want a vegan fudge recipe that's been designed to be vegan from scratch, my Double Chocolate Fudge recipe is the one I recommend. I totally respect your decision to power through with your existing recipe though if you're up for the challenge.
I would definitely use Ricemellow Creme in place of marshmallow fluff. I haven't posted my evaporated milk "recipe" on Veganbaking.net yet but here it is:
2 ½ cups non-dairy milk
Slow cook until it reaches 1 cup, about 5 hours in a slow cooker on high.
In a pinch, you might want to try coconut milk as you mentioned but evaporated milk will taste better. Good luck!
Accepted AnswerBabyloves DessertsOffline