Nutless Fudge
Copyright 2001 Barbara Pratt.  All rights reserved.

3/4 cup safe margarine
3 cups sugar
2/3 cup rice/soy milk
1-12 ounce package acceptable chocolate chips
4 cups miniature marshmallows
1 1/2 teaspoons vanilla

Lightly grease a 13x9-inch baking pan.  In a large non-stick saucepan, mix margarine, sugar, and milk.  Bring to full rolling boil on medium heat (stir constantly).  Continue boiling 5 minutes on medium heat or until candy thermometer reaches 225 degrees F. (stir constantly).  Remove from heat. Stir in miniature marshmallows until melted.  Add chips and stir until melted.  Add vanilla and mix well. Pour into prepared pan. Cool at room temperature. Cut into squares.  Refrigerate.  Makes about 72 pieces.

Chocolate Easter Egg Candy
(My Grandmother always made these at Easter time. I have adapted this.)
Copyright 2001 Barbara Pratt.  All rights reserved.

1 pound (about 3 3/4 cups) powdered sugar
1/2 cup acceptable margarine
1/2 teaspoon lemon juice
1 teaspoon vanilla
2 teaspoons rice, coconut, or soy milk
1 cup acceptable chocolate chips

1 tablespoon acceptable margarine
1 tablespoon milk

Cream margarine until soft. Add rice, coconut, or soy milk, lemon juice and vanilla. Gradually add powdered sugar.  Mix well after you add it. Shape into eggs of the size you desire. Chill. Melt chocolate chips with 1 tablespoon of margarine and 1 tablespoon of milk. Roll eggs in chocolate or cinnamon.

Penuche
Copyright 2001-2004 Barbara Pratt.  All rights reserved.

2 cups firmly packed safe brown sugar
1 cup granulated sugar
1 1/3 cups rice/soy milk
1/4 cup acceptable margarine
1/2 teaspoon salt
2 teaspoons vanilla (*You can use 1/2 teaspoon of vanilla powder when you add the sugars and add 2 teaspoons of water or milk when you usually add the vanilla.

In a large saucepan, combine sugars, salt, and rice milk. Cook (stir constantly until the sugar dissolves and mixture boils.) Continue cooking until a small amount of mixture forms a soft ball in cold water (or to a temperature of 236 degree F.), stirring frequently after mixture begins to thicken. Remove from heat. Add butter and vanilla*. Cool until lukewarm (110 degree F) for about 50 minutes.   Beat until mixture when it starts to lose its gloss. Turn at once into lightly buttered 8x8x2 - inch pan. Cool. Then cut into squares. Makes 36 large pieces.