Fudge? Any One?
The weather has turned cold — way too early! And what does it make this girl want to do? Candy making! No, — just fudge making. I have used a recipe for years that I have loved. Now, let me share my drama. I have tried several batches since trying to stay dairy free. Not too successfully I might admit. But I think I have finally made one similar in texture and taste! This really excites me! Happy dance in the kitchen! Surprising to me was it cooked up faster and with less stirring. Yep, my old recipe could take up to 30 minutes of constant stirring and stirring, just hoping to get to the right temperature without scorching. So, for all those fudge lovers let me share what I did.
The old recipe called for: 2 cups white sugar, 5 oz of evaporated milk (dairy), a half cup butter, 6 oz of chocolate chips, half jar of marshmallow cream (3.5 ounces) and a half teaspoon of vanilla.
I changed the milk to cashew milk and the sugar to fine-ground raw sugar. I still used the Irish butter, and I used the marshmallow cream. Step one was reducing the milk to cream. I used 2 cups of milk and reduced it to over 5 ounces (but less than 6). Sue me, I did not get a true reading. I know 5 ounces is needed, but 6 would be too much. You can not use the nuke machine to reduce the milk, it causes separation. Just put it in a pot and keep the heat at low to medium; never let it come to a gentle boil. Did you read the “never”; just slow and easy for the reducing. It took me over 30 minutes with a few stirs to get the two cups reduced to the 5-6 ounces. Thanks and a big shout out to the lady that helped me through the customer service of the Silk company! Here is a link to their page, and I can find it in some of the grocery stores in my area. Silk.com
I then melted the butter in the heaviest pan I have. [ Note: Nothing else is ever cooked in that pot! I am fussy that way.] After getting the butter melted, not burnt, roll it up the sides of the pot and cover every inside surface. You will thank me later at clean up time. Then add your 2 cups of sugar, but no heat yet. Let it sit until most of the sugar is starting to dissolve. Raw sugar is not like refined sugar. It takes longer to dissolve, so just let it rest in the warm butter. You could do this while the milk reduces.
After the cashew milk is reduced and the sugar is mostly dissolved, add the warm milk to the buttered & sugar pot. Now you are ready to roll. But first prep your pan. An 8 x8 or 9×9 inch dish will work. If you want ease when removing your fudge from the dish, use foil in the bottom and up two sides of the pan. But use butter to coat the dish and/or foil. Oils do no favor to candy. They do affect the flavor of the candy.
OK, now we can turn our stove-eye on to medium for a minute or two and stir. After everything is dissolved you can turn your heat up to medium high. I did not have to continually stir the sugar while it boiled. This helps with the pain that I can have just standing long enough for the temperature to reach soft ball stage. I used 235°F as my goal. When it reaches that temperature, I let it continue to roll boil for a few minutes. Patience is not my strong point so I managed to let it boil for about three more minutes. Which worked out for this batch. You will get a feel for when you can add your chocolate chips. I add the chips before dealing with the marshmallow cream. Then I used a heavy whisk to stir it. The whisk makes life easier than using the wooden -flat- tipped spoon; which I use to stir and scrape the bottom. Let me say, use a good heavy non-coated whisk. [No silicone, if it causes the breast to be poisoned, why use it to cook with?] I was able to leave the pot on the stove-eye during this time. Most recipes say remove pot from heat, but with this milk I was able to leave it on the heated element. [I have an old stove that has the European solid elements; which after turning the heat off the eye it will stay hot for a good 30 minutes.] This worked great with keeping the mixture thin enough for me to stir together. It also helped me not to have to lift the pot, which can be a problem some times. Then I poured it into the buttered dish and got very excited.
It set up within seconds after landing in the dish! Y’all let me tell you, that makes me excited. When I started this batch, I was ready to accept that I might end up with extra sweet coffee creamer. Yep, I have made fudge that ended up as such. Do not knock it – never throw it out, even if it is scorched. Scorched fudge has a good toasty flavor as coffee creamer. Yum!
Now, we all want to know how the cashew milk affects taste, right? Well, it does not have a strong cashew flavor, unlike coconut milk. The problem with the taste is I cannot tell if the milk or the brand of chips has the milder chocolate flavor that I noted as I cleaned the pot. Note on the chips: I used to use Toll House, but for the last few years they have not cooked up like they did ten years or so ago. Thus, I was getting frustrated with that brand and have been searching for a replacement. I used a new brand and mixed their dark chocolate and their semi sweet chips. I have an idea of what was missing for the good strong chocolate flavor that I like in my fudge. When I make my second batch, I will share my secret.
Please try the recipe, but…. no using it on your blog, books, or any format as your own. Always link back to this page please.
For the pictures of the fudge, pop over to my facebook page. This is the link to page: