I’m not a huge fan of chocolate or fudge, but I do enjoy it and like to have some around the holidays. Last year I had not been dairy free for long and I didn’t have any fudge for Thanksgiving or Christmas.
This year I really wanted to make a casein free version. The problem is that I’m not much of a candy or fudge cook, and I put it off until the busyness of the season set in. I was left with little time or inclination to experiment with a fudge recipe I could eat.
Then I found a recipe for Easy Candy Bar Fudge at Lynn’s Kitchen Adventures. I decided I could easily adapt it to be gluten and casein free. Lynn said I could share my version of the recipe here.
This is in no way a healthy recipe. It uses canned frosting and contains soy. But it is easy. Really easy.
To make this gluten and casein free, you have to be sure you buy gluten and milk free chocolate chips and frosting. If dairy is not a problem for you, just make sure they are gluten free.
Lynn’s recipe uses M & M’s or other candy, but most chocolate candies contain milk, so I chose instead to add walnuts. If you don’t have to avoid dairy, you might want to try Lynn’s version.
- 1 teaspoon clarified butter or butter substitute
- 12 ounces chocolate chips
- 1 can (16 ounce) chocolate frosting
- ½ cup chopped toasted walnuts
- Line a 8×8 inch or similar size pan with foil. Grease the foil and set aside.
- Toast walnut halves in the oven for 5 – 10 minutes, but be careful that they don’t burn. Let them cool and then chop them.
- Melt chocolate chips and butter in a sauce pan over low heat, stirring frequently. Remove from heat.
- Stir in frosting until well combined.
- Stir in nuts and mix well.
- Spread in prepared pan, cover, and refrigerate for 1-2 hrs.
- Cut into squares and serve.