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Easy Allergy-Friendly Fudge

Recipe courtesy of Cybele Pascal.

Free of: All top allergens and gluten.

Makes 16 2-inch squares.

Equipment Needed:

8x8x2-inch baking pan, parchment paper, large whisk, 1 rubber spatula, large mixing bowl, large microwave safe mixing bowl, dry measuring cups, liquid measuring cups, measuring spoons, large chef’s knife,


  • 3 cups (710 mL)corn-free confectioners’ sugar (Whole Foods 365 brand and Wholesome Sweeteners are both made w/tapioca starch)
  • ½ cup (120 mL) cocoa powder
  • ½ cup (120 mL) Palm Oil Shortening
  • ¼ cup (60 mL) rice milk
  • 1 cup (250 mL) Enjoy Life semi-sweet Chocolate Chips
  • 1 tablespoon pure vanilla extract
  • Pinch of salt


  1. Line the bottom of an 8x8x2-inch pan with a piece of parchment paper, so that it overlaps on all sides. (This will not work with a non-stick pan!)
  2. Whisk together confectioners’ sugar and cocoa powder, being sure to blend well, breaking up any lumps.
  3. Combine chocolate chips, shortening, and rice milk in a microwave safe bowl.  Microwave at 30-second increments, until chips and shortening are melting, stirring every 30 seconds.  This will take 60-90 seconds, depending on the power of your microwave.  Do not over cook it, chocolate burns easily. It’s best to remove from the microwave while there are still little “clouds” of shortening floating, and the chips have not yet melted completely, you’ll finish the melting process on the counter.  Remove from microwave and stir well to encourage the final melting. Stir in vanilla extract and pinch of salt, blending well.
  4. Add the dry mixture to the liquid, a little at a time, beating well after each addition, breaking up any dry lumps against side of bowl with a spoon or rubber spatula. You want to really work to stir in the last of the dry ingredients. If it seems too moist, add a little more confectioners’ sugar, 1 tablespoon at a time.  Once thoroughly combined, transfer into pan, and use a clean rubber spatula to spread evenly.  Press down, pushing fudge into corners of pan. Smooth top. You may also use an offset spatula to get a really smooth finish. Chill ½ an hour. Remove and lift out of pan by holding both sides of parchment firmly. Cut into quarters, then cut quarters into 4 squares each, for a total of 16 pieces of fudge. Store tightly covered at room temperature.

Troubleshooting FAQ

  1. Q: The shortening and chocolate aren’t combining, once melted.  What happened?
    A: You most likely heated the chocolate too long in the microwave, and it’s seized up, which prevents it from blending with the shortening.
  2. Q: The parchment paper won’t stay in the pan. What am I doing wrong?
    A: You need a pan that’s at least 2-inches deep. Additionally, a non-stick pan won’t work, it will “reject” the parchment paper.  You also may need a larger piece of parchment paper.
  3. Q: The fudge seems too oily/moist.  What should I do?
    A: See answer to  #1.  You may have burnt the chocolate by heating it too long in the microwave, which prevents it from combining with the shortening, as necessary.  Or, you may need more confectioners’ sugar.  Confectioners’ sugar is extremely variable, depending upon humidity levels.  It measures very differently if it’s compacted, for example.  Try adding more confectioners’ sugar, 1 tablespoon at a time, until desired consistency has been achieved.
  4. Q: How long will the fudge last?
    A: Until it’s all eaten!


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