Tuesday, October 15, 2013
Vegan Chocolate Fudge!!!!!
240 ML Vanilla Flavored Soy Milk
7 oz Ricemallow
1/4 Teaspoon of salt
4 tablespoons of Coconut Spread
1 bag of Chocolate Chips (non dairy)
1 1/2 cups of walnuts (optional)
1 1/2 teaspoon of vanilla extract (optional if you use vanilla soy milk)
You want to reduce the soy milk to about half. Just pour the soy milk into a medium sauce pan and put it on low heat. You'll need to stir it every so often as the soy milk gets that "film" on top. If you stir it back in, it's fine. I'm not sure how long it took, but I had my burner on "3" (out of 10) and was able to eat lunch plus write a couple of emails so I'm guessing a half hour.
Once the soy milk is reduced by half, add in the coconut spread, salt, and then the ricemallow. Stir it all together over a medium heat (my burner was between 5 & 6). Once it's pretty well blended, wait for it to boil. It doesn't take long. I got the chocolate chips & walnuts out at this point & cut open the bags so I would be quick once I was ready to add 'em in.
When the mixture starts to boil, stir it for a good five minutes. Make sure it is still boiling as you stir. This may mean you need to turn the heat up. The mix will turn from a frothy off white to a caramel color - it's okay, it should. Technically, the mixture should be at 240F after those five minutes but I don't have a candy thermometer and I know you don't need one to make fudge.
After five minutes, take the sauce pan from the heat and add in the chocolate chips, walnuts, and vanilla (if you need it). It will turn into a lovely dark chocolate goo pretty quickly as you stir everything in. Once the mix is well blended, pour it into a 8" by 8" sized pan. (Or any small cake pan, really) Let it set by leaving it out at room temp or putting it in the fridge for a while.
This will make a nice bit of dark chocolate fudge. Perfect for those of us that can't have dairy!
Now that I've been eating some of it and it's set, I thought y'all might want to know what it tastes like. It is good. It tastes like a fudge flavored chocolate chew. It doesn't taste exactly like regular dairy fudge but it certainly isn't bad either.
I admit I had a bit of an issue getting it to set. I simply didn't have the heat hot enough when I was mixing it. If you run into this issue, just pour the fudge back into the saucepan, turn it up, and make sure it is boiling. You'll know it's ready when the chocolate no longer sticks to the sides of the pan. I did add a bit more ricemallow (the rest of the can)and a small bit of olive oil since I was worried part of the reason it wasn't setting was the lack of fat. I also added some powdered sugar once I removed the mix from heat. It set pretty quickly after that.
My family tried it. And even a few family friends. :-) My dad thought it tasted too much like candy - we agreed on chocolate taffy. Mom seemed to agree. My baby brother really liked it - he had two pieces. His best friend also tried it as was surprised it wasn't quite as sweet as he thought it would be - it's a true dark chocolate fudge taste. He liked it too. So, if my very much bacon loving family liked something vegan, my guess is it's decent. :-D
I'm going to play with the recipe some more - I think almond milk might help- but I also want to learn how to make a few other confections without milk or corn...