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Discussion Starter · #1 ·
Okay, I've made the same fudge year after for year for ages. It's the best tasting fudge ever and my family loves it. It's vegetarian as it is but I'd like to take it a step further and make it vegan. I know it's possible to make vegan marshmallow cream but I'd rather buy something already made to cut down on the work. I've heard of such a thing as "ricemallow cream". Has anyone tried it? Are there any other brands that might be better? The thing I'm really stumped on is the evaporated milk. I'm not sure if regular soymilk will work. Any suggestions?<br><br><br><br><br><br>
Fantasy Fudge (from the kraft marshmallow cream jar)<br><br><br><br>
3 cups sugar<br><br>
3/4 cup margarine<br><br>
2/3 cup evaporated milk<br><br>
1 12-oz. (340 g) package semi-sweet chocolate chips<br><br>
1 7-oz. (198 g) jar Kraft Marshmallow creme<br><br>
1 cup chopped nuts<br><br>
1 tablespoon vanilla<br><br><br><br>
Microwave method:<br><br>
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>codemonkey</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Okay, I've made the same fudge year after for year for ages. It's the best tasting fudge ever and my family loves it. It's vegetarian as it is but I'd like to take it a step further and make it vegan. I know it's possible to make vegan marshmallow cream but I'd rather buy something already made to cut down on the work. I've heard of such a thing as "ricemallow cream". Has anyone tried it? Are there any other brands that might be better? The thing I'm really stumped on is the evaporated milk. I'm not sure if regular soymilk will work. Any suggestions?<br><br><br><br><br><br>
Fantasy Fudge (from the kraft marshmallow cream jar)<br><br><br><br>
3 cups sugar<br><br>
3/4 cup margarine<br><br>
2/3 cup evaporated milk<br><br>
1 12-oz. (340 g) package semi-sweet chocolate chips<br><br>
1 7-oz. (198 g) jar Kraft Marshmallow creme<br><br>
1 cup chopped nuts<br><br>
1 tablespoon vanilla<br><br><br><br>
Microwave method:<br><br>
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares.</div>
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<br><br><br><br><br><br><br>
Yum! Fudge, that sounds sooo good!!<br><br>
Okay, at first glance I see the marshmallow cream, could you use this instead?<a href="http://www.veganunlimited.com/15071.html" target="_blank">http://www.veganunlimited.com/15071.html</a><br><br><br><br>
Then I noticed the 3/4 cups of margarine, you shouldn't have any problems replacing with smart balance for that.<br><br><br><br>
The sugar of course could be replaced with something like this: <a href="http://www.floridacrystals.com/index.cfm?fuseaction=categories.list&productGroup_id=2&x=1773510" target="_blank">http://www.floridacrystals.com/index...id=2&x=1773510</a><br><br><br><br>
I'm also thinking that maybe the silk soy creamer could be substituted for the evaporated milk? Here's a link for that as well, <a href="http://www.silksoymilk.com/Products/SilkCreamer.aspx" target="_blank">http://www.silksoymilk.com/Products/SilkCreamer.aspx</a><br><br><br><br>
HTH,<br><br>
Michelle<img alt="" class="inlineimg" src="/images/smilies/tongue3.gif" style="border:0px solid;" title=":p">
 

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It depends how you feel about the bone char issue. Most marshmallow cream is vegan if you accept normal sugar as vegan. As for the evaporated milk, I'd just buy a good powdered soy milk and mix it double strength. If you can't find a good powdered soy milk (the bulk stuff is usually awful), you could reduce regular soy milk by half by boiling it.
 

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Discussion Starter · #4 ·
Kraft marshmallow cream is made with egg whites. I haven't looked at the ingredients of other brands.<br><br><br><br>
I don't care about the bone char issue at all but I'm trying to use mostly unprocessed sugar.
 

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It would, of course, be easier to just make a vegan fudge recipe. But if you really want to veganize that one, it seems like it would be doable (assuming that the Ricemallow works).<br><br><br><br>
There are lots of different recipes for vegan condensed milk online. Here are a couple that I found:<br><br><br><br><div class="quote-container"><span>Quote:</span>
<div class="quote-block"><br>
For starters, sweetened condensed milk contains 50 to 60 percent added sugar, so one way to make a substitute is by adding a bunch of sugar or other sweetener to soy milk or silken tofu or a combination of the two, depending on the texture you want. Try this recipe:<br><br><br><br>
Four oz. silken tofu<br><br>
1/4 cup soy milk<br><br>
1/4 cup sugar or maple syrup<br><br><br><br>
Blend all the ingredients in a blender until very smooth. Adjust to your taste by adding more sweetener, if desired.<br><br>
For a thinner consistency, add more soy milk; for thicker results, use a bit more tofu.<br></div>
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<br><a href="http://www.vegcooking.com/askVeganChef1" target="_blank">http://www.vegcooking.com/askVeganChef1</a> … ory=Baking<br><br><br><br><div class="quote-container"><span>Quote:</span>
<div class="quote-block"><br>
Sweetened Condensed 'Milk and Evaporated 'Milk<br><br><br><br>
Condensed Soymilk or Rice Milk I (Quick Method)<br><br><br><br>
Prepare 2 cups soymilk or rice milk made from powdered mix, using triple the powder called for.<br><br>
Add 3/4 cup sugar or equivalent.<br><br>
Cook over medium-low heat, stirring constantly, until sugar is dissolved.<br><br>
Add vanilla to taste, and a pinch of salt.<br><br>
Cool.<br><br>
Store in jar in fridge.<br><br><br><br>
For Evaporated 'Milk: Use only double the powder. Omit sugar.<br><br><br><br>
----<br><br><br><br>
Condensed Soymilk or Rice Milk II (Slow-Cook Method)<br><br><br><br>
Put 3 cups liquid soymilk or rice milk in a saucepan.<br><br>
Add 1/2 cup sugar or equivalent.<br><br>
Cook over medium-low heat, stirring constantly, until volume is reduced to 1 cup.<br><br>
Add vanilla to taste, and a pinch of salt.<br><br>
Cool.<br><br>
Store in jar in fridge.<br><br><br><br>
For Evaporated 'Milk: Cook until volume is reduced to 1 & 1/2 cups. Omit sugar.<br><br><br><br>
----<br><br><br><br>
Condensed Soymilk or Rice Milk III (Semi-quick Method)<br><br><br><br>
Put in blender:<br><br><br><br>
1 cup powdered soymilk or rice milk -- do not pack down!<br><br>
3 Tbsp melted margarine<br><br>
2/3 cup sugar<br><br>
1 tsp vanilla extract<br><br>
Pinch of salt<br><br>
1 cup boiling water<br><br><br><br>
Blend together until well mixed.<br><br>
Cool.<br><br>
Store in jar in fridge.<br><br><br><br>
For Evaporated 'Milk: Omit sugar, vanilla, margarine, and salt. Use 1 & 1/2 cups water.<br></div>
</div>
<br><a href="http://www.vegsource.com/talk/recipes/m" target="_blank">http://www.vegsource.com/talk/recipes/m</a> … 46162.html
 

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