I received some vegan marshmallows a while ago from Dandies so that I could make up some recipes. I am lame (and reeeeally busy!), and it took me this long to make them, and THEN my camera cord had to go and run off, so then I couldn't download the pictures! However, I was able to borrow a camera cord from my mother, so now you can see the lovely fudge in all its glory.
The chocolate/rhubarb fudge recipe is below. I will post the pumpkin one, which needs one or two tweaks, in the next few days. Enjoy!
Here's the chocolate version I made. I wanted to make something rich but surprising, hence, the rhubarb. My coworkers couldn't get enough of it.
Chocolate Rhubarb Fudge
Depending on the size of piece, makes 20-40
4.5 oz unsweetened chocolate
1 bag Dandies vegan marshmallows
1 t. vanilla extract
1/4 t. salt
1/2 c. dark chocolate chips
1/2 c. coconut milk
1 c. frozen rhubarb
1/2 c. cashews, chopped
Line an 8- x 8-inch glass dish with foil; set aside.
Put unsweetened chocolates, marshmallows, vanilla, salt, dark chocolate chips and milk into a medium pot and cook over medium-low heat, stirring constantly, until smooth, about 5 minutes. Stir in rhubarb and cashews, then transfer mixture to prepared dish.
Shake and tap dish gently on the countertop to remove any air bubbles from the fudge, then smooth out the top with the back of a spoon. Cover and chill until set, about 3 hours.
Loosen fudge from dish and turn out onto a cutting board; remove and discard foil. Using a serrated knife, cut fudge into pieces and serve.