Happy Road Fudge
October 4, 2009 at 7:54 pm | Posted in Dessert, Food, Gluten-free, Party Food, Recipe, Snack, Vegan, Veganmofo 2009 | 14 CommentsTags: chocolate, fudge, happy road, marshmallows, rocky road
Fudge. Vegan fudge. Vegan fudge that I fed to mixed company today, and which made everyone squeal with chocolatey delight. No one said, “I can’t believe this is vegan!” They just smiled happily as they tucked away piece after piece. Except for Michelle, who called my fudge stupid because she couldn’t stop eating it, despite her diet.
This recipe is modified from an America’s Test Kitchen recipe. Theirs is called Rocky Road. Mine is called Happy Road.
It keeps well in the fridge for up to a week, although you will probably notice that by the end of the week, the texture changes somewhat. It becomes a little denser and the marshmallows are a little less springy. But who am I kidding…it is so good that you won’t have any left by the end of the week anyways! So it is kind of a moot point.
Happy Road Fudge
Ingredients
- vegan shortening (or margarine), for greasing
- 2 tablespoon non-dairy milk
- 1 tablespoon arrowroot powder
- 1 1/4 cup non-dairy creamer (I like MimicCream for this but have used others as well)
- 1/4 cup plus 2 tablespoon corn syrup (or agave nectar or simple syrup)
- 16 ounces dairy-free semisweet chocolate , chopped fine
- 2 ounces unsweetened chocolate , chopped fine
- 1/2 teaspoon baking soda
- 1/8 teaspoon table salt
- 1 tablespoon vanilla extract
- 1 teaspoon chocolate extract (optional)
- 1 cup vegan marshmallows, chopped into small pieces (I like Sweet and Sara)
- extra powdered sugar (optional, for working with vegan marshmallows which can be sticky business)
- 1 cup chopped salted peanuts
- 1/2 cup dairy-free semisweet chocolate chips
Put a pot of water on to simmer with 1-2 cups water.
Line an 8 inch square baking dish with foil, and use vegan shortening to generously grease the sides.
Whisk arrowroot powder into soy milk thoroughly, and set aside.
Toss chocolates, baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed.
In a small saucepan, heat soy creamer and corn syrup until it just begins to boil. Remove from the heat and whisk in the arrowroot/soy milk slurry. The mixture will thicken a touch. Pour over chocolate.
Whisk soy milk/creamer mixture, vanilla, and chocolate extract (if using) into chocolate, and set bowl over the saucepan containing simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.
Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes. Fold in marshmallows, peanuts, and chocolate chips. Transfer fudge to prepared pan and spread in even layer with spatula. Refrigerate until set, about 2 hours. Remove fudge from pan and remove foil. Cut into squares. To cut nice neat squares, keep a clean damp dishtowel or paper towel handy and clean the knife before each cut.
Anything that doesn’t get eaten right away can be stored in the refrigerator. Use wax paper between layers to keep the fudge from sticking to itself, and enjoy within one week.
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that sounds awesome!!
Comment by Doug— October 5, 2009 #
Doug, it really really is. I have set some aside for you…maybe I can drop it by before I head to school tonight. :)
Comment by Kat— October 5, 2009 #
Where do you get the agave nectar.
Comment by Stacey Noll— October 5, 2009 #
You can get it at Whole Foods.
Comment by Jeff— October 6, 2009 #
Stacy — Whole Foods will have several varieties to choose from. Trader Joe’s also carries it, as do a lot of other grocery chains these days (although you may have to find it in their specialty, gourmet, or organic sections).
If you have corn syrup on hand, I’d say just go ahead and use that.
Comment by Kat— October 6, 2009 #
I just had a bite of this fudge and it was the most incredible thing I have had in a long time.
I love Dark Chocolate (besides it’s better for you) and the piece I had was so full of flavor. It wasn’t sweet like you would expect fudge to be. It wasn’t bitter like really dark chocolate can be. It was JUST RIGHT!!1
I am definitely going to try this recipe.
Comment by Dana Jansen— October 6, 2009 #
Thanks Dana…so glad you liked it! You can be my food tester any time. ;)
Comment by Kat— October 6, 2009 #
This was damn good fudge. Vegan schmeegen. It was tasty no matter what you call it. Too tasty. I ate a lot. I ate a lot a lot. Then the next day I thought about how nice eating more would be.
Comment by Michelle— October 6, 2009 #
Haha, you are too funny. You know, I still have a few pieces in my fridge if you want to swing by and get some… ;)
Comment by Kat— October 6, 2009 #
I uh…wouldn’t say no to more. :)
Comment by Michelle— October 8, 2009 #
I just had the pleasure of tasting this fudge and IT’S AMAZING!! I especially love that it’s not super sweet. It has a very clean chocolately taste with the perfect amount of nuts and marshmallow. Great job, Kat!
Comment by Julia— October 7, 2009 #
Oh yay, I’m so glad you liked it!
Comment by Kat— October 8, 2009 #
This looks ridiculously good. I’m definitely going to have to try it. Just bookmarked this and your party sandwiches. Thanks for sharing them!
Comment by SeitanSaidDance— October 9, 2009 #
Thanks! If you try it, please come back and let me know what you think… :)
Comment by Kat— October 12, 2009 #