Peanut butter
Fudge
So, back when I was in secondary school (pre-vegan times) our
Latin class used to have a “competition” to see who could make the nicest fudge
throughout the year…..
Well It was moreso just an excuse to eat lots of fudge, but
it was great fun!
(personal favourite fudge was the white-chocolate and milk chocolate
digestive fudge..)
Over several years of this I fancied myself a commissure of
fudge-making, so thought to try making some fudge again..
This fudgey-method is a little tricky, and requires a close
eye and good timing, but it’s Totally worth it! (Have a look at this link too,
as it helped us lots: Butterless
Butter Fudge)
You’ll need:
- 2 cups of powdered sugar -
1/2 cup of vegan butter (we used the ‘Pure’ soya brand)
- 2/3 cup of peanut butter -
1/2 cup of soy milk
- a teaspoon of vanilla essence
(you can use whatever flavouring parts you want, try out
some different flavours & let us know! )
Try follow the method as close as you can, at it can be tricky
to get just right
1.
Firstly melt the butter and peanut butter in a
saucepan under a middle-ey heat
2.
Add in the soy milk, then powder in the sugar
SLOWLY, like, really SLOWLY…. (~7mins)
3.
Mix ‘em all up, add the vanilla essence and
continue to heat up. Stir continuously
4.
This stage takes a while, you just have to stir
it, and wait for it to heat up
5.
After a while the ingredients will start to
foam, bubble and rise.. Don’t worry, this is what’s supposed to happen. What’s
happening here is that you’re attempting the melt the sugar so that it will
bind with the other ingredients. Thus the overall melting point of the mixture will
be rising.. (this stage will be 90˚C~100˚C)
6.
The mixture will rise in heat till about 115˚C,
and enter a kind of ‘soft ball’ stage. Now the sugar is melting and binding
with the rest of the ingredients. The test for this stage is if you get a spoon
of the fudge mixture and dip it in cold water then it should form a soft ball,
but if the water goes cloudy, it means it’s not done yet.
7.
Once it has done this, take it off the stove and
LEAVE IT ALONE, don’t touch it or move it or mix it. The fudge is forming.
8.
Wait until it cools down until it’s as hot as a potato
you can’t hold.. (could take 10mins-30mins) then mix it about and put it into a
tray with grease-proof paper
9.
Slice it up into cubes and then put it in the
fridge overnight
In the morning you’ll have some delectable fudge. But just
be careful, if you leave it cook too long, the sugar will crystalize and turn
to caramel, if you leave it too short a time it won’t form together. Tricky
process as I said.
For us the fudge turned out divine, as was agreed by my
family, and the guys in the lab (can’t do laser physics without peanut butter
fudge!!)
Can’t wait to experiment some more with it!! >.<
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