Pareve Fudge
Preparation Time: 20 minutes
This is another recipe that calls for a candy thermometer. It is very important to use in this dessert so the mixture reaches the right consistency and will stay soft and fudgy even in the refrigerator.
Ingredients
1 1/2 cups confectioners’ sugar
1/3 cup soy milk
6 Tbsp margarine
10 oz (280 grams) semisweet or bittersweet chocolate, broken into pieces
¾ cup marshmallow fluff
1 tsp vanilla extract
3 Tbsp cocoa
Directions
Grease one 8x8-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.
Note: I do not have success in doubling this recipe. To stay safe, make just one batch at a time.
This recipe originally appeared in Mishpacha Magazine.
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