Desserts, Vegan

Chocolate Fudge

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I have been making chocolate fudge for many years for Christmas and the recipe I have been using is a Million Dollar Fudge which evidently comes from the Fannie Farmer cookbook first published in 1896. I got my recipe from Bayou Cook Book which was first published in 1967. My fudge recipe comes from a version published in 1976. The ratios of sugar and chocolate vary somewhat between the two cookbooks. This year I wanted to make a vegan version of it and so I substituted almond milk for evaporated milk and I also added vanilla. In the original Fannie Farmer recipe, vanilla is listed in the recipe but in the Bayou Cook Book, vanilla is not listed. I have also started using chocolate bars rather than chocolate intended for baking and I feel it makes a better quality product. The chocolate fudge is only as good as the ingredients that are used in making it. That is why I was a little hesitant to use almond milk because I was not sure how it would behave in intense heat, but it turned out fine. I boiled mine for 6 minutes but I should have boiled it only for 5 minutes since I live in a dry climate. It is a little too dry, but it still tastes good.

Chocolate Fudge

Recipe by HeliCourse: Uncategorized
Servings

48

servings
Prep time

30

minutes
Cooking time

15

minutes
Calories

183

kcal

Ingredients

  • 4 1/2 cups sugar

  • 2 tablespoons butter or coconut oil

  • 1 1/2 cups almond milk

  • 12 ounces of good quality chocolate bars, 60 or 72 percent cacao (Lindt or Chirardelli)

  • 12 ounces semi sweet chocolate chips (Guittard or Chirardelli)

  • 1 7-ounce jar marshmallow creme

  • 1 tablespoon vanilla

  • pinch of salt

Directions

  • In a large tempered glass or metal bowl, place the chocolate bits, broken up chocolate bars, vanilla and the marshmallow creme.
  • In a large saucepan, add the sugar, pinch of salt, butter or coconut oil and almond milk.
  • Place the saucepan on a stove and turn the heat on high and bring the mixture to a rolling boil. Turn the heat to medium and boil no longer than 5 minutes in dry climates and no longer than 6 minutes in humid climates. Stir to prevent burning.
  • Pour the boiling contents over the chocolate bits and stir vigorously to melt the chocolate bits. Work quickly before the mixture cools to mix all the contents, pour in a greased cookie sheet. Allow to cool. Cut into pieces and store in a airtight container in the refrigerator.

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