Wednesday, November 27, 2013
Not bad for our first attempt. Over the years I have always made fudge using chocolate chips(Fantasy fudge)and it really is no fail with the chips and marshmallow fluff. Making "old fashioned" fudge is definitely a challenge!
Where I went wrong, the recipe says to quit mixing when it starts to become flat instead of shiny, I miscalculated and my fudge set up hard and fast! It is a little dry.. but, hey for the zillion substitutions? Not bad. I should have stopped stirring once the fluff,shortening and vanilla was well mixed.. lesson learned.
In our house the first batch of fudge of the season is always at T-day. We tend to wait to put up a tree(we use fake, but still they get dusty etc) till closer to Christmas. So last year when we had no "chocolate" fudge to start off the holiday season? It was missed after being a tradition for 20 years! So a little dry? With carob instead of cocoa? Coconut milk instead of dairy? Palm shortening instead of butter? We are thrilled to have the tradition rolling again. 2o years from now, I will be a pro at this alternative. :-)
The first carob powder we tried we aren't sure was safe for Abby. If there was a reaction, it was mild and building. She was also trying it while she wasn't feeling her best. We think the carob was safe, but some sort of potential cross contamination. This is round two of the carob with a different brand. Worst case, she will be able to have it once in a blue moon and will avoid any building reaction, but I try very hard to not feed her anything that can cause reactions. Hard to say no to a safe chocolate alternative though, so we are hoping we can find a safe carob powder so I don't feel any guilt and she is not tempted.
3 cups sugar(domino's)
3/4 cup carob powder(there is at least 1 cocoa powder that is corn-free)
1/4 teaspoon salt
1-1/2 cups fullfat coconut milk(many use arroy-D)
1/4 cup palm shortening(now using Tropical Traditions)
1 cup marshmallow fluff(I shared a recipe a couple weeks ago where I used honey for this I used Lyles in the fluff instead of honey.)
1 teaspoon vanilla extract
1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. grease foil.
2. Mix sugar, carob and salt in heavy 4-quart saucepan; stir in coconut milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer
3. Remove from heat. Add palm shortening, marshmallow fluff and vanilla. DO NOT STIR the ingredients in,just let them be on top. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread in prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds.