Lord Percy Percy (nuka_cola) wrote in vegancooking,
Lord Percy Percy
nuka_cola
vegancooking

Fudge that firms up?

I can't access the memories right now, and even then I'm not certain I'd find what I'm looking for... so forgive me if this subject has been discussed to death already!

I need some advice, and possibly a recipe. I want to make some chocolate fudge tonight or tomorrow, but I can only make it once (lack of ingredients) and I really, really, really want it to be firm like regular fudge! The last time I made fudge I wasn't vegan and I did use butter, and it never hardened. I would imagine that it's even more difficult to make a firm fudge using regular (vegan) margarine, which is all I can get.

This is the recipe that I'm thinking of using:


Easy Vegan Fudge

- 9 or 10 oz. bag of non-dairy semi-sweet Chocolate Chips
- 3 Tbsp. Light Agave Nectar (about 3 1/4 tablespoons sugar)
- 2 Tbsp. Tahini (sesame butter)
- 1 tsp. Earth Balance Margarine (optional)
- 1/2 c. chopped walnuts or pecans (optional)


Melt chocolate chips, using a double boiler, or a small saucepan over very low heat, or a glass bowl in a microwave. Add Tahini, Agave Nectar and Earth Balance (If you are using a microwave, warm the Tahini and Agave Nectar, slightly, before adding to the chocolate). Mix well. Stir in the nuts. Spray a 5 X 9 inch loaf pan lightly with cooking spray. Pour in the fudge and spread evenly. Chill the fudge uncovered in the freezer for about 30 minutes, until set (If you leave it longer than being just being set, the fudge will be too hard to cut, so warm to room temperature). Tip the pan upside down on a cutting board and pat the bottom until the fudge comes out (DON’T run the bottom of pan under hot water). Cut it into bite sized pieces with a long sharp knife. Store in an air-tight container.



I also won't be using agave nectar, because I can't get that either. So... do you have

a.) a better recipe that you have tried, which uses regular margarine, or

b.) tips on making firm vegan fudge? Would I be better off using powdered sugar?

Soft fudge is very nice, and it makes good truffles as well as an excellent filling for home-made chocolates.... but that isn't what I want. I want firm fudge!

Sorry if this post was rushed and confusing. :)
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