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Writer's pictureAbby Brown

Chocolate Fudge - Allergy Free CookBook

Updated: Sep 18

Chocolate fudge is made with cocoa powder. Unset fudge makes a tasty cake icing or ice cream topping. Chocolate fudge that doesn't quite set can be formed into ropey droppings to be placed on Kitty Litter Cake. This is a dessert commonly made by pet rescue groups, with real cake mix, and edible chocolate droppings. Might make for an interesting Halloween project. Of course, fudge, and especially chocolate, is not safe for animals to eat. Don't let the idea deter a tasty human treat. Kitty litter cake is a great way to increase animal needs awareness with some shock value.


Pre Cook Preparation:

A. Timer set to the time to begin preparation prior to cooking

B. Stay with meal to stir frequently


Meal Adaptations:

Physical Accommodations:

Electric mixer

Large handled measuring cups and spoons

Large handled mixing spoons


Visual Accommodations:

Easily identifiable labeled ingredients

Long oven mitts

Brightly colored measuring cups, spoons, and bowls


Potential Food Allergy or Intolerance:

Butter (lactose)

Milk (lactose)

Pecans (diverticulitis, nuts)

Sugar (diabetics)

Vanilla flavor (gluten)

Walnuts (diverticulitis, nuts)


Meatless Preparation Avoid:

Butter

Milk

Substitute with: ________________


Utensils:

Measuring cups

2 Mixing bowls

Microwave safe cup

Spoon

Toothpick (round)

Whisk

Pan:

Cooking: 8 quart pan

Cooling: Buttered aluminum foil pan, or glass pan


Ingredients:


Meat: None


Vegetables: None


Other ingredients:

Cooking:

1/4 cup butter

1 plate, bowl, or cup of ice water

5 ounce can of evaporated milk

7 ounce jar of marshmallow cream, or

7 ounces of bagged marshmallows

2.5 cups of sugar

Dash of salt


After Cooking:

10 to 12 ounce bag of chocolate chips (to taste), or

1/2 to 2/3 cup of cocoa powder ***

*** Split into equal amounts if using one fudge recipe to make multiple flavors.


Optional:

1 cup of chopped pecans, or

1 cup of chopped walnuts ***

*** Split into equal amounts if using one fudge recipe to make multiple flavors.


Preparation time: 15 minutes


Preparation:

Preparation for Cooling:

1. Butter a glass of aluminum foil pan.

2. Prepare a mixing bowl with:

10 to 12 ounce bag of chocolate chips (to taste), or

1/2 to 2/3 cup of cocoa powder

Stirring spoon

Optional:

1 cup of chopped pecans, or

1 cup of chopped walnuts ***


Cooking:

1. Combine in 8 quart pan:

1/4 cup butter

1 plate, bowl, or cup of ice water

5 ounce can of evaporated milk

7 ounce jar of marshmallow cream, or

7 ounces of bagged marshmallows

2.5 cups of sugar

Dash of salt

2. Stir over medium heat until it boils lightly. Stir constantly.

3. Turn temperature down 1/3, while keeping it at a light boil. Stir constantly.

4. After about 5 minutes of boiling, drop a pea sized amount into the ice water. If it forms a ball, the fudge is ready. If not, continue stirring and try again in a minute based on the texture of the fudge.

5. Once ready, pour into prepared mixing bowl.

6. Mix thoroughly until the fudge begins to set.

7. Pour into buttered pan. Allow to cool before slicing.


Cook Temperature: Medium


Cook Time: 20 to 25 minutes


Servings: About 15


Storage Solutions: Round containers in individual servings

Counter safe: 30 minutes to an hour to cool enough to place in the fridge or freezer

Fridge safe: 3 to 4 days * Per What's Cooking America Storage Chart link in Resources

Freezer safe: 4 to 6 months * Per What's Cooking America Storage Chart link in Resources


Reheat Instructions: (Good for quick thawing)


Microwave: Time and temp may vary.

1. Place in a microwave safe dish (not plastic).

2. Heat until food is warm.

3. Minimum 30 seconds.

Add your microwave time here: _____________.








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