Dairy-free fudge using fluff

From 


3 cups sugar
¾ cup dairy-free buttery sticks
⅔ cup canned coconut milk regular or lite, shaken (sub soymilk)
2 cups dairy-free chocolate chips (I use semisweet)
1 7-ounce tub marshmallow creme
2 teaspoons vanilla extract
Big pinch salt
Method
 
Line a 9-inch square pan with parchment paper overhanging on two opposing sides (to easily lift the fudge out. Use a smaller pan for thicker fudge, a 9x13-inch pan for thinner fudge.
Place the sugar, butter alternative, and coconut milk in a large saucepan over medium heat. Stir constantly as the mixture comes to a boil. Boil until the mixture reaches 234°F on a candy thermometer. This is usually takes about 4 to 5 minutes, but can vary depending on your stove and pot.
Remove the pan from the heat, and add the chocolate chips, marshmallow creme, vanilla, and salt. Stir until the chocolate and marshmallow are melted.
Scrape the mixture into your prepared pan and even it out.
Let the mixture cool completely at room temperature to set, about 4 hours.
Remove the fudge block, using the parchment paper, and cut into 1-inch squares.
Store in an airtight container at room temperature for up to 5 days. You can refrigerate it to keep or a few weeks, or freeze for longer storage.