Vegan Chocolate Fudge
Luckily, fudge is already gluten-free unless you’re doing something you shouldn’t.
Adapted from the 1955 edition of The American Everyday Cookbook by Agnes Murphy
½ cup milk
1 ¾ cup sugar
2 tablespoons agave or maple syrup
½ teaspoon salt
2 tablespoons cocoa
½ cup chocolate chips or chopped chocolate pieces
2 tablespoons vegan margarine
1 teaspoon vanilla
Grease a round or square pan.
Combine milk, sugar, agave or maple syrup, salt and cocoa in a saucepan. Set over medium high heat and stir constantly. Let mixture come to a boil and test for temperature with either a candy thermometer or using the cold water method. The temperature should be 238 or soft ball. If you use cold water, put a half teaspoon or so of the hot liquid into water. If it’s the proper temperature, you should be able to squeeze the mixture between your fingertips and it should be soft but firm. (This usually takes me about four minutes.) As soon as it reaches the desired temperature or consistency, take the pan off the heat and transfer the mixture to a bowl.
Add chocolate chips, margarine and vanilla but do not stir until the mixture has cooled to lukewarm.
Once cooled, beat fudge with an electric mixer (I use a handheld, but a standing mixer will also work) for about three minutes or until the fudge is thick, cool and creamy. Pour mixture into pan and refrigerate until firm and set.
Makes about 32 1-inch square pieces.