As long as I can remember, my family has made fudge at Christmas time.  My grandma used to do the same for my mom's family at Christmas.  In fact, this is based off my Gram's recipe - hence the name.  (I prefer being sentimental instead of coming to the realization that this probably came of a marshmallow fluff jar.)

Last year I decided it would be fine to simply eat some normal fudge.  My stomach punished me enough to realize I would have to skip one of my favorite desserts from there on out.  In swooped ricemellow creme and saved the day!


 


Grandma's Fudge Recipe:

1/2 c. butter substitute
4 1/2 c. organic sugar
2 c. almond milk
1 c. ricemellow creme
2  12 oz. packages semi-sweet chocolate chips
1  13 oz. bar German sweet chocolate, grated (optional)
2 t. vanilla
2 c. walnuts, coarsely chopped (optional - I prefer mine without)

Boil almond milk until remaining liquid measures 1 1/3 c. (Note: If you boil down too much, you can simply add more almond milk to get the correct measurement.)  Combine butter substitute, sugar, and milk in a large (5 qt.) pot.  Cook over medium heat until boiling, stirring occasionally.  Boil for 8 minutes.  Remove from heat.  Add remaining ingredients, except nuts (if using).  Beat until well mixed.  Add nuts.  Pour into greased jelly roll pan or 13x9 in. pan.  Cool in fridge for 12 hours, then cut.

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