Dairy Free Peanut Butter Marshmallow Fudge
As you may guess from the title, this is neither nut free nor vegetarian. The original recipe I'm adapting, and made a LOT when I could still eat dairy and chocolate, is nut free. Here's something very similar, with a vegan alternative on the side bar. The cashew based Indian desserts Kaju Burfi and Kaju Katli are vegan and pretty great (I have no recipe since I just buy them from Indian supermarkets) Also this Dairy Free Fudge site has some promising looking recipes including ones that are vegan and nut free.
There is no healthy version of this recipe, since the basic structure of fudge is sugar and fat. MMmmm.
Ingredients:
75g cup vegan margarine eg Nuttelex
2 1/2 cups sugar
2/3 cup cashew cream diluted with a little water
100g white marshmallows, chopped
300g peanut butter (I used crunchy but smooth would be fine)
1 teaspoon vanilla extract
Method:
Prepare 20cm-by-20cm pan by lining with foil and spraying with cooking spray
Place peanut butter into a heat safe bowl or saucepan and set aside.
Heat cashew cream over medium heat until warm, then add sugar. Bring to a rolling boil over medium-high heat while stirring constantly with a wooden spoon. Add marshmallows. Bring back to a boil for five full minutes by the clock (start once the boil resumes).
The mixture will start to turn brown during the boil. If you get brown flakes in the mixture then turn down the heat a little.
Remove from heat, mix in margarine and pour hot mixture over peanut butter without scraping the sides of the hot saucepan. Mix thoroughly and pour into prepared pan. Cool at room temperature.
Remove from pan, remove foil, cut into squares. Store in airtight container.
Notes:
Yes I also adapted it to use metric and weights ;)
Afaict the site I've linked to is a copy of the one I got my recipe from way back in around 2001. I wish I'd found it before I made the fudge, since it has advice on all sorts of things including subbing in peanut butter for chocolate and even a vegan version.
I diluted the cashew cream so it had a closer consistency to evaporated milk, not sure how it would work if you didn't. You could plausibly use coconut milk or a thick almond milk.
I didn't use mini marshmallows since the ones sold here are designed not to melt. I also didn't actually chop them but I should have, they stayed disturbingly solid for a while! And now I have the pink half of a packet of pink and white marshmallows to use up, since that's all I could find.
I took the walnuts out because I thought they would clash flavorwise.
I didn't stir continuously, lol. I did stir after adding the marshmallows despite not being able to remember if you should, mostly because my saucepan turned out to be too small and threatened to boil over.
It's still setting, and I think I may have set the timer too early due to sore arms/worries about it boiling over, so it may not entirely set. But it tastes GREAT, Cam made such a face :D Worst case scenario: delicious, thick, peanut butter fudge sauce.
This entry was originally posted at http://alias-sqbr.dreamwidth.org/607689.html. There are
comments.
There is no healthy version of this recipe, since the basic structure of fudge is sugar and fat. MMmmm.
Ingredients:
75g cup vegan margarine eg Nuttelex
2 1/2 cups sugar
2/3 cup cashew cream diluted with a little water
100g white marshmallows, chopped
300g peanut butter (I used crunchy but smooth would be fine)
1 teaspoon vanilla extract
Method:
Prepare 20cm-by-20cm pan by lining with foil and spraying with cooking spray
Place peanut butter into a heat safe bowl or saucepan and set aside.
Heat cashew cream over medium heat until warm, then add sugar. Bring to a rolling boil over medium-high heat while stirring constantly with a wooden spoon. Add marshmallows. Bring back to a boil for five full minutes by the clock (start once the boil resumes).
The mixture will start to turn brown during the boil. If you get brown flakes in the mixture then turn down the heat a little.
Remove from heat, mix in margarine and pour hot mixture over peanut butter without scraping the sides of the hot saucepan. Mix thoroughly and pour into prepared pan. Cool at room temperature.
Remove from pan, remove foil, cut into squares. Store in airtight container.
Notes:
Yes I also adapted it to use metric and weights ;)
Afaict the site I've linked to is a copy of the one I got my recipe from way back in around 2001. I wish I'd found it before I made the fudge, since it has advice on all sorts of things including subbing in peanut butter for chocolate and even a vegan version.
I diluted the cashew cream so it had a closer consistency to evaporated milk, not sure how it would work if you didn't. You could plausibly use coconut milk or a thick almond milk.
I didn't use mini marshmallows since the ones sold here are designed not to melt. I also didn't actually chop them but I should have, they stayed disturbingly solid for a while! And now I have the pink half of a packet of pink and white marshmallows to use up, since that's all I could find.
I took the walnuts out because I thought they would clash flavorwise.
I didn't stir continuously, lol. I did stir after adding the marshmallows despite not being able to remember if you should, mostly because my saucepan turned out to be too small and threatened to boil over.
It's still setting, and I think I may have set the timer too early due to sore arms/worries about it boiling over, so it may not entirely set. But it tastes GREAT, Cam made such a face :D Worst case scenario: delicious, thick, peanut butter fudge sauce.
This entry was originally posted at http://alias-sqbr.dreamwidth.org/607689.html. There are
comments.