fudge, nature's perfect food
I've been making fudge for various department members as a winter holiday gift. Tonight, I tried a vegan fudge recipe to give to one of my colleagues. It's still cooling, but tentative results from sampling the leftovers in the pot indicate tastiness. It also set up firmly; a lot of recipes I read said that getting it to set properly (so that it's the consistency of fudge, not frosting) was a problem.
Edited to add: incredibly but not inedibly sweet, and the consistency was perfect. Good thing I packaged it up quickly, or I would have eaten more of it.
2.5 cups loosely packed brown sugar
6 oz chocolate chips
1/4 teaspoon salt
2 tablespoons light corn syrup
3/4 cup soy milk (I used chocolate soy milk, but it came out really sweet. You might want to use vanilla or unflavored)
1 tablespoon margarine
1 teaspoon vanilla
Grease a square baking pan. (I used vegan cooking spray.) Put everything but the margarine and vanilla into a pot. Place on stove over medium to low heat; stir until mixture reaches the soft ball stage (240F on a candy thermometer). Remove from heat; add margarine and vanilla. Continue to stir as the mixture cools down. Transfer to the baking pan after about two minutes or after temperature has reduced by half. Continue to stir until mixture thickens and gets a gloss on top. Allow it to cool on the counter for five minutes, then place in the refrigerator to set.
Edited to add: incredibly but not inedibly sweet, and the consistency was perfect. Good thing I packaged it up quickly, or I would have eaten more of it.
2.5 cups loosely packed brown sugar
6 oz chocolate chips
1/4 teaspoon salt
2 tablespoons light corn syrup
3/4 cup soy milk (I used chocolate soy milk, but it came out really sweet. You might want to use vanilla or unflavored)
1 tablespoon margarine
1 teaspoon vanilla
Grease a square baking pan. (I used vegan cooking spray.) Put everything but the margarine and vanilla into a pot. Place on stove over medium to low heat; stir until mixture reaches the soft ball stage (240F on a candy thermometer). Remove from heat; add margarine and vanilla. Continue to stir as the mixture cools down. Transfer to the baking pan after about two minutes or after temperature has reduced by half. Continue to stir until mixture thickens and gets a gloss on top. Allow it to cool on the counter for five minutes, then place in the refrigerator to set.