03 December, 2011

12 Days of Christmas, Bonus Recipe 1

Every year that I've ever been alive there has been fudge at Christmas; at Grandma's house and at home.  POUNDS and POUNDS of it!  Always chocolate, always fabulous...and only sometimes with nuts.  This recipe is creamy, smooth and has a wonderful flavor balance.  Usually I opt out when recipes call for nuts, but not with this one.  The nuts TOTALLY make this fudge!

Vegan Creamy Walnut Fudge 
4 oz. unsweetened chocolate, chopped
1 ¼ c. unsweetened soy milk
3 c. organic cane sugar
2 T. organic brown rice syrup
1/8 tsp. sea salt
1/4 c. vegan buttery spread
1 tsp. vanilla
1 c. finely chopped walnuts

In a large saucepan heat the milk and the chopped chocolate on low, swirling the pan handle intermittently until chocolate is completely melted.  Add the sugar, brown rice syrup and salt, turn heat up to medium-high and cook until soft ball stage (236 degrees on digital candy thermometer).

Remove from heat and stir in the butter.  Pour into your stand mixer; add vanilla and beat with the paddle attachment until fudge starts to lighten; then quickly add the nuts.  (DO NOT SKIP THE MIXER STEP!!)  Continue beating on low until the fudge starts to lose its gloss and it begins to thicken.  Pour fudge into a greased 9 x 9 inch pan and spread evenly.  Let fudge cool completely (2 hours) then cut into 1 inch cubes.

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