1 1/2 sticks of dairy-free butter (3/4 cups) (Earth Balance)
3 cups sugar
5 oz of Mimic Creme (cream substitute)
1 1/2 packages of chocolate chip morsels (Whole Foods 365 vegan green bag)
1 10 oz container Ricemellow Creme
2 tsp vanilla
walnuts for topping
marshmallows (Dandies air-puffed marshmallows) for topping
Line 9×13 or smaller pan with parchment paper, allowing paper to line the inside sides of the pan. This will make it easy to remove the fudge once chilled.
In a medium saucepan, melt butter, sugar and mimic creme. Bring to a boil and reduce heat to medium so it still boils but not over-boils. Stir constantly for 4-5 minutes while mixture boils and froths.
Remove from heat, add in vanilla, chocolate chip morsels and ricemellow creme. Mix well until combined. Spread in lined pan and let set for 1 minute. Add marshmallows and walnuts (optional) and gently press into top of fudge. Adding marshmallows and walnuts turns this into rocky road. Freeze or refrigerate for 5-6 hours before removing from the pan and cutting. Once cut, store in airtight container and refrigerate or freeze.
