(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Line a 8 x 8” dish with parchment paper, leaving a few inches of overhang for easy removal of fudge later.
In a large pot, over low heat, melt Country Crock Plant Butter. Add sifted powdered sugar and cocoa powder into it then drizzle in the Country Crock Plant Cream or dairy free heavy cream. Using a spatula, stir continually using a folding action until mixture is smooth, making sure nothing on the bottom is sticking and being careful to not let the mixture boil or burn. Use spatula to smooth out powdered sugar chunks against bottom and sides of pot.
Remove from heat and stir in the vanilla (and peppermint extract if making candy cane fudge).
Immediately pour the fudge into the prepared dish, spreading it evenly with a spatula. Optionally, sprinkle flakey salt, crushed candy canes, marshmallows or pretzels over the top. Allow the fudge to set in the fridge for about an hour.
Using the parchment paper, lift the fudge out of the pan and use a large sharp knife to cut it into squares. Store the fudge in a covered container in the refrigerator, or it can also be frozen. Enjoy!
This is a great fudge base recipe. You can make two different topped fudge in one pan! It’s truly versatile. Add your favorites and really make this recipe your own!
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