We have milk allergies in our household, and are fudge lovers, so we modified recipes to come up with what works for us
Fudge
2 sticks margarine w/o milk (blue bonnet light is all we can get in our area)
1 13.5 oz can coconut milk (found in oriental food section in our grocery stores)
1 Tbl good quality extra virgin olive oil (to make up for "light" margarines)
4 cups sugar
Place margarine, milk, oil and sugar in a heavy pot, combine well, and bring to a boil. Reduce heat to medium low and simmer to soft ball stage, stirring frequently. I do not recall the temperature on a candy thermometer, but I start to test it when the mixture starts to thicken up a little and turns a golden color. In a small bowl of cold water, drop a couple spoonfuls of mixture , then shape it into a ball. If it holds, it's ready. I prefer to catch it early, just as a ball can form, so the fudge will be creamier and smoother.
Remove from heat. Add:
1 16-oz. carton of marshmallow creme
1 bag of semi-sweet Ghiradelli chocolate chips
1 tsp vanilla (or 1/2 tsp butter and nut flavoring)
Mix well and pour into a lightly greased (sprayed with Pam) oblong pan. Refrigerate till set. Enjoy!!
No comments:
Post a Comment