Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Water by Dever Zsu

Author:Dever, Zsu [Dever, Zsu]
Language: eng
Format: epub
Publisher: Vegan Heritage Press, LLC
Published: 2016-10-03T16:00:00+00:00

Fantasy Fudge

This is the kind of fudge that you have to stir constantly to achieve the perfect texture. Because of the addition of vegan milk and vegan butter, the fudge would burn if prepared the traditional way of reducing the temperature to 110°F before stirring. The Marshmallow Crème gives this a milk chocolate taste and feel.

1 1/2 cups nondairy milk

1 1/4 cups granulated organic sugar

1/4 cup nondairy butter

1 cup bittersweet chocolate chips

3/4 cup Marshmallow Crème

Prepare a 9-inch loaf pan with parchment paper. Set aside. Combine the milk, sugar, and butter in a tall, heavy-bottomed medium saucepan; the saucepan should be large enough to hold two to three times the contents of the ingredients. Stir the milk mixture well and bring it to a boil over medium heat. Attach a candy thermometer and stir continuously until the syrup reaches 236°F, about 30 minutes. The syrup will become very thick. It is important to stir constantly or the mixture will boil over or burn. (You may use a large saucepan to ensure that it doesn’t boil over, but thermometers have a difficult time reading small amounts of liquid; the liquid will boil down considerably.)

Once the mixture is at temperature, add the chocolate chips but do not stir. Carefully transfer the syrup with the chocolate chips to the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until the chocolate melts and the mixture is smooth, about 30 seconds. Add the marshmallow crème by the heaping tablespoonful as the fudge is mixing. Continue to mix the fudge until it is smooth and no longer shiny, about 4 minutes.

Transfer the fudge to the prepared pan and smooth the top. Set aside to firm up at least overnight. If the fudge is too soft for you, leave it at room temperature until it dries out more. When the fudge is at your ideal texture, cut it and store it in an airtight container for up to 4 weeks.Makes about 1 pound

GF, NF, SFO

Soy-Free Option: Use soy-free butter to make this soy-free.

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