10.28.2011

Flawless fudge (sans cruelty)

What can I say? I'm a sucker for vegan marshmallowey goodness, this recipe pays homage to vegan "fluff."

I've never made fudge in my life.

While I've tackled multiple layer cakes, cupcakes with fillings, frostings and ganache galore, even pies with homemade crusts, dizzying lattice weaves and complicated crumbles.

But I've never, ever made fudge.

Supposedly there's an art to it. A magical time that signifies the chocolate goop is ready to become a real, live block of fudge. But apparently if you so much as blink, this streak of fudge perfection will pass you by and you'll be stuck with a very unhappy, not delicious glob of burnt sugar and chocolate.

It's a really good thing I didn't read all of that "fudge lore" prior to making this fudge, because I might have been too scared to try it.

And then, I wouldn't have ended up with this ridiculously fabulous, almost sickeningly sweet pan of fudge.



Flawless Fudge
(Makes 9" baking square of fudge)
Ingredients:
2 1/2 cups sugar (certainly can't go wrong with a recipe that starts like this)
12 oz bag of chocolate chips (I use Enjoy Life because I have the best results with this company)
7 oz marshmallow fluff (I use Ricemellow from Heaven for all my vegan fluff needs)
1/2 stick butter
1/4 cup almond milk (although I imagine coconut milk would have been fabulous too, just nothing too watery like rice milk)
1 tsp vanilla
1 tsp salt

Directions:
Grease a 9" baking square and set it off to the side.
In a large saucepan, stir sugar, salt, butter, almond milk and fluff on low heat until melted and blended.
Increase to medium heat and stir mixture into a boil (a consistent boil, not a "air bubble or boil" boil).
Boil slowly and stir for about 3-5 minutes (shouldn't go over 5 minutes).
Try the "soft ball test." This is that magical moment of fudge puberty I was referring to. Basically all you do is take a glass of ice water (minus the ice, you just want it that cold) and dribble a few drops of this fluff mixture into it. After letting it cool in the water for 10-15 seconds, you should be able to take it out of the glass and roll it into a small ball. If it seems too melty still, allow it to boil for the full 5 minutes (total, not additional).
Once the fudge passes the test, remove it from heat and stir in the vanilla and chocolate chips.
Stir until you can stir no more.
Pour into baking square and allow it to sit. (Throw it in the fridge if you're really impatient).

You can add nuts and all those goodies, but I prefer good old fashioned, clean fudge.

2 comments:

  1. Mmmmm, sounds delish! I've really been enjoying your blog and am looking forward to more. I awarded you with a Liebster, keep up the amazing blogging!

    http://growingupveg.blogspot.com/2011/10/liebster-awards-feeling-to-love.html

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  2. I have never made fudge before. if I ever get my hands on vegan marshmallow fluff, I'm definitely going to try this!

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