Yummy sunny day fudge recipe

Ingredients

• 2¼ cups (450 g) superfine sugar
• 1¾ cups (87.5 g) safe mini marshmallows
• 1/3 cup (80 ml) rice milk or safe milk alternative
• ¾ cup (180 ml) hot water
• ¼ cup (50 g) Spectrum Organic Shortening or (60 ml) vegetable oil
• 1 teaspoon (5 ml) vanilla extract
• ½ cup (130 g) sunflower butter
• 1 cup (175 g) Enjoy Life semi-sweet chocolate chips

1. Combine the sugar, marshmallows, rice milk, water, and oil in a saucepan. Cook over medium heat, stirring constantly, until the mixture boils. Cook an additional 5 minutes.
2. While sugar mixture is cooking, place the sunflower butter in a medium bowl and the chocolate chips into another medium bowl.
3. Remove saucepan from heat and add the vanilla. Immediately pour half of the hot mixture into the bowl with the sunflower butter and mix until smooth. Pour sunflower butter mixture into an 8-inch (20-cm) square pan lined with aluminum foil.
4. Stir the remaining marshmallow mixture into the bowl with the chocolate chips. Stir until the chocolate chips are melted and mixture is smooth. Immediately spread over the sunflower butter layer
5. Chill in the refrigerator until fudge is completely cooled. Remove from the pan and place the fudge on a cutting board. Remove the foil. Cut into 1½-inch (3.7-cm) squares. Dust with powdered sugar, if desired.