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Every fudge recipe I’ve ever come across has sweetened condensed milk as one of the ingredients. This fudge is easy and delicious and is great with soy milk. It is very important to use a candy thermometer in this dessert so the mixture reaches the right consistency and will stay soft and fudgy even in the refrigerator.
1 and 1/2 cups Gefen Confectioners’ Sugar
1/3 cup soy milk
6 tablespoons margarine
10 ounces (280 grams) semisweet or bittersweet chocolate, broken into pieces
3/4 cup marshmallow fluff
1 teaspoon Gefen Vanilla Extract
3 tablespoons Gefen Cocoa
Grease one 8×8-inch square tin and set aside.
In a heavy saucepan over a medium flame, combine the confectioners’ sugar, milk, and margarine. Mix well and stir constantly until candy thermometer reads 238°F (112°C).
Remove from heat and add the chocolate, marshmallow fluff, vanilla, and cocoa. Stir together until all the chocolate and fluff is melted and distributed throughout the mixture.
Pour into prepared pan. Cool and serve. To store, refrigerate in an airtight container.
To serve as pictured, brush the tops of some of your squares with melted chocolate and garnish with chocolate shavings.
Photography: Dan Engongoro
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