Dairy Free Microwave Chocolate Fudge
Jun. 7th, 2020 08:58 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
alias_sqbrThis is a bit of an abomination, but I was craving fudge and didn't want to make full batch of my favourite recipe because then I would eat it. And it's not bad, considering.
It's basically a variation of my fudge sauce. I'm using Australian measurements. If you're in the US, you'll need to microwave for longer, and one of our tablespoons is 1.35 of one of yours.
Makes: About half a cup of fudge
Ingredients 1:
1 tablespoon nut butter
1 tablespoon vegan margarine
2 tablespoons brown sugar or caster sugar
Ingredients 2:
4 marshmallows, a small handful, chopped
1 square Lindt 75% dark chocolate, chopped
Method:
Put the first set of ingredients in a microwave-safe mug. Microwave for 20 seconds and mix. Microwave in 10 second lots, stirring each time, until bubbling, then microwave for two more 10 second lots.
Mix in the marshmallows until smooth.
Mix in the chocolate until smooth.
It should now be nearly cool enough to eat, if you're in the mood for hot goo. Otherwise, pour onto a square of baking paper, and let it cool, covered, in the fridge.
Hopefully it will solidify! If it doesn't, no refunds, enjoy your cold fudgey goo.
Notes:
These instructions are flexible. I never chop the marshmallows and it just means mixing for longer. The first time I cooked it I used about a tablespoon of chocolate chipped off an icecream and that worked fine.
If you leave out the marshmallows, you'd get chocolate fudge sauce.
If you leave out the chocolate, you get plain fudge that may not set as easily.
Peanut butter/brown sugar/vanilla marshmallows and cashew butter/caster sugar/strawberry marshmallows are nice combinations. Adding vanilla, walnuts etc could be nice. Cheap watery flavourings may stop it setting.
I think this would work with vegan marshmallows or non-vegan chocolate/butter but can't say for sure.
(*)I used Pascall's marshmallows
It's basically a variation of my fudge sauce. I'm using Australian measurements. If you're in the US, you'll need to microwave for longer, and one of our tablespoons is 1.35 of one of yours.
Makes: About half a cup of fudge
Ingredients 1:
1 tablespoon nut butter
1 tablespoon vegan margarine
2 tablespoons brown sugar or caster sugar
Ingredients 2:
4 marshmallows, a small handful, chopped
1 square Lindt 75% dark chocolate, chopped
Method:
Put the first set of ingredients in a microwave-safe mug. Microwave for 20 seconds and mix. Microwave in 10 second lots, stirring each time, until bubbling, then microwave for two more 10 second lots.
Mix in the marshmallows until smooth.
Mix in the chocolate until smooth.
It should now be nearly cool enough to eat, if you're in the mood for hot goo. Otherwise, pour onto a square of baking paper, and let it cool, covered, in the fridge.
Hopefully it will solidify! If it doesn't, no refunds, enjoy your cold fudgey goo.
Notes:
These instructions are flexible. I never chop the marshmallows and it just means mixing for longer. The first time I cooked it I used about a tablespoon of chocolate chipped off an icecream and that worked fine.
If you leave out the marshmallows, you'd get chocolate fudge sauce.
If you leave out the chocolate, you get plain fudge that may not set as easily.
Peanut butter/brown sugar/vanilla marshmallows and cashew butter/caster sugar/strawberry marshmallows are nice combinations. Adding vanilla, walnuts etc could be nice. Cheap watery flavourings may stop it setting.
I think this would work with vegan marshmallows or non-vegan chocolate/butter but can't say for sure.
(*)I used Pascall's marshmallows
