2teaspoonspeanut butter or nut butter of your choice
8cupsof crispy rice cereal
For the fudge:
In a medium saucepan, measure out and add the sugar, cocoa, salt, and Cashewmilk; whisk to blend the ingredients together (there may be a few lumps that'll melt away as it heats up).
Heat the pan on medium and bring the ingredients to a boil slowly, stirring regularly (watch for graininess due to over-stirring); keep your heat as low as possible to avoid scorching.
Once boiling, reduce heat to medium-low and simmer, do not stir, until it reaches 235 degrees Fahrenheit using a candy thermometer. (If you don't have a candy thermometer, you can go old-school by doing the "soft ball test." Drizzle a tiny bit of fudge in a glass of ice water - if it forms a soft, pliable ball, then it's done. It should flatten between your fingers if it's the right consistency.)
Remove from the heat; cool to 115 degrees (or, if you don't have a thermometer, when you can touch the pan without it hurting you).
Stir in butter and vanilla, and beat for a couple minutes, until smooth; set aside until fully cooled on counter, about 20-30 minutes.
Fudge preparation once cooled:
Beat in the confectioners sugar, cream of tartar, and vanilla and beat on medium to high for a couple minutes.
Crispy Rice Treats:
Spray a 13x9 baking pan with cooking spray; set aside.
In a large bowl, measure out the crispy rice cereal and set aside.
In a small saucepan, add the butter, marshmallow, and nut butter over medium heat; mix until melted and well blended.
Pour marshmallow mixture into the large bowl with 2/3 cup of the fudge mixture, mixing fast and well with a rubber spatula. Add 1/4 cup of fudge at a time, as needed, to coat all the cereal.
Pour half the cereal mixture into the pan, and press down tightly.
Add about a cup or more of fudge to the top of the cereal, and spread with a large spoon until covered.
Add the remaining cereal mixture on top of the fudge, spread evenly, mash down tightly.
Add another cup or more of fudge on top, spreading with a large spoon to frost the entire top evenly.
Cover with plastic wrap and place in the freezer for about 30 minutes to an hour to set (makes it easier to cut into squares).
Once set, cut into square and wrap individually, place in a tin to give, or serve!
Note: The fudge topping will begin to soften once it's out of the freezer, and act more like frosting.
You can add in your extras into this fudge just before you pour the fudge into the cooling pan. Chopped nuts work wonderfully, and keep it healthy, you can even swirl in a little nut butter, too. But, if you feel like dazzling it up a bit, M&Ms, mini marshmallows, chopped candy canes, or topping with red and green sprinkles are pretty festive, too.