In response to Vicky Lunn Olsen's message with respect to the above,
here's a fudge recipie I use.  It comes from Jane Zukin's Dairy Free
Cookbook.

Hope this helps.
Regards,
Lisa

Choclate Fudge
2 cups sugar
2 tablespoons cocoa powder
1/4 cup corn syrup
1/2 cup milk substitute
2 tablespoons milk-free margarine
1 teaspoon vanilla

In a saucepan, mix sugar, cocoa powder, corn syup, and milk substitute.
Cook over moderae heat, stirring frequently, until a soft ball forms  in
cold water or registers 230 degrees on a candy thermometer.  Remove from
heat and add margarine and vanilla.  Cool this mixture.  Beat until
smooth. Pour into a greased dish and cut when firm.