You inspired me to make fudge, but I didn't have enough powdered sugar, so I decided to "fudge" the ingredients in my old fudge recipe to be more IBS friendly. It turned out great! If you don't mind, I'll share it here too so we don't have another thread on fudge 
1/2 cup almond milk
1/2 cup Earth Balance spread (or equivalent)
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1/8 tsp salt
1 tsp vanilla extract
2 cups confectioner's sugar
1/2 cup cocoa
1. In heavy saucepan, add almond milk, Earth Balance spread, brown sugar, granulated sugar and salt. Cook at medium heat until boiling. Boil exactly six minutes, stirring constantly.
2. Remove mixture from heat and add vanilla, cocoa and confectioner's sugar. Beat with a mixer until smooth (if mixture is too dry and "pebble-like", add almond milk a tsp at a time to the mixture as you mix until you get a smooth consistency). Once well mixed, press the lump of fudge down into an 8 x 8 pan sprayed lightly with cooking spray. Freeze for 20 minutes then cut into squares in the pan. Once cut, the squares will easily pop out of the pan and can be placed in Tupperware in the fridge for storage.
I can get 49 small squares (bite size pieces - 7 rows of 7) from this recipe. Each square = 55 calories, 1.9 g fat, 10.6 g carbohydrates, .3 fiber and .2 protein.
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Belinda
IBS-A since 1986 (age 8)
Recently realized I could do
something about it!
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Another fudge recipe :)
