Dark and Dreamy Fudge

Method

1. Prepare an 8 × 8-inch pan by lightly greasing with non dairy margarine.
2. In a 2-quart saucepan, combine the sugar, vanilla extract, nondairy milk, and margarine and bring to a boil over medium heat. Cook for 1 minute, stirring often. Stir in the Ricemellow Cream and heat just until warm and all of it has evenly combined with the sugar mixture, for about 4 minutes.
3. Quickly stir in the chocolate chips until they have completely melted and pour the mixture into the prepared pan. Let cool completely and then chill in the refrigerator for at least 2 hours before cutting. Store in an airtight container in the refrigerator for up to 1 month.