If you thought fudge had to be dairy-rich, think again! There’s not a drop of moo-juice (no milk or butter) in this recipe, yet it’s surprisingly easy to make, unlike most fudge recipes, which require a candy thermometer and lots of luck. It makes a great, quick gift that’s perfect for mom on Mother’s Day!
From The Compassionate Cook
6 Tbsp. vegan margarine
3 1/2 cups confectioner’s sugar
1/2 cup sifted cocoa powder
1 tsp. vanilla extract
1/4 cup soy milk
1 cup chopped nuts (optional)
- Lightly grease a 5×9-inch loaf pan using a little of the margarine.
- Place the remaining margarine, sugar, cocoa, vanilla, and soy milk in a heatproof mixing bowl or the upper part of a double broiler.
- Place the bowl or boiler over simmering water and stir until smooth. Add the nuts if desired.
- Pour the mixture quickly into the prepared pan. Chill thoroughly and cut into squares.
Low-fat variation: Replace 5 Tbsp. of the margarine and 3 cups of the sugar with 2 cups of puréed dates.
Makes 2 to 3 dozen squares