Old Fashioned Fudge used to be one of my favorite candies to eat. But when I went vegan, I realized that if I had any hope of tasting that tasty melt in your mouth delicacy, I needed to make it myself. So I did. This fudge is the real deal too. It’s a little finicky, BUT it’s worth it. Everyone will be begging for more! This recipe is from Mark Bittman’s How to Bake Everything.
Ingredients:
2 tbsp vegan butter
2 1/2 c granulated sugar
4 oz vegan unsweetened chocolate
OR
1 c creamy peanut butter
1 1/4 c chilled coconut cream, only the thick creamy part
2 tbsp light corn syrup
1/2 tsp salt
1 tsp vanilla
Directions:
Line an 8x8 or 9x9 baking pan with lots of overhang, and grease the pan with vegan butter exceedingly well
Place the butter on the counter to let it get to room temperature
Combine the sugar, corn syrup, chocolate (or peanut butter) and salt in a saucepan over medium heat
Stir frequently until the mixture comes to a boil
Either put a lid on the pot for 2 minutes, and/or wipe the sides down with water using a pastry brush
Lower the heat to medium low and place a candy thermometer in the fudge being sure it doesn’t touch the bottom of the pan
Remember, DO NOT STIR THE MIXTURE AT THIS POINT. I know you’ll want to, but resist the urge!
Once the temperature gets within five degrees (mine was 221 degrees F) get a bowl of ice water and spoon a little of the fudge into to bowl. If you can make a sphere in the water and it keeps its form out of the water, it’s ready to go
Take it off the heat
Put the butter in the pan. DO NOT STIR IT IN
Let it sit until it reaches about ~90 degrees F
Pour in the vanilla
Using a wooden spoon, stand mixer, or hand mixer, mix that sucker like your life is depends on it until it loses it’s sheen and gets slightly thicker
If you did it right, the mixture should stay smooth and loose it’s shine
Once it doesn’t, stop mixing and pour the fudge into the pan
Let it sit for a few hours
It you’re making the chocolate and peanut butter version, repeat the steps to make the other flavor
Good luck and may the odds be ever in your favor!
Remember, the most important step is letting the fudge cool down enough. If you don’t, it will get grainy.
If that happens though, fear not! There are a few ways to fix it.
Add 1 1/2 c of water to the mixture. Place it back on the stove on medium heat
Once the mixture is fully combined and melted again, lower the temperature to medium low and cook the fudge according to the original recipe (this will take some time, so be patient)
Here are the links as well: