Peanut Butter Fudge
Inspired
by: Allrecipes.com
Why? We had friends coming over and one is vegan, so
this was a sweet treat that she could eat.
I used:
¼ cup
(60g) dairy free margarine
1 cup
brown sugar
¼ cup
rice milk
½ cup dairy
free peanut butter
1 ½ cups
icing sugar
1tsp
vanilla powder
What I
did:
Line a 20cm x 20cm baking tray with baking paper.
In a small saucepan, over low heat, melt margarine, taking care not to boil it.
Stir in the brown sugar and rice milk with a wooden spoon and continue stirring letting it boil for 2 minutes. Remove the saucepan from the heat (turn off the heat) and mix in the peanut butter and vanilla until well combined.
Lastly add the icing sugar and beat until smooth.
Pour into the baking tray, and chill until set.
Cut into squares and enjoy.
In a small saucepan, over low heat, melt margarine, taking care not to boil it.
Stir in the brown sugar and rice milk with a wooden spoon and continue stirring letting it boil for 2 minutes. Remove the saucepan from the heat (turn off the heat) and mix in the peanut butter and vanilla until well combined.
Lastly add the icing sugar and beat until smooth.
Pour into the baking tray, and chill until set.
Cut into squares and enjoy.
Comments
after eating Peanut Butter Fudge!
The taste was really good, although it is very rich,
so it is a good treat to share with your friends. The ingredient ratios used in this recipe were
tweaked from users comments on the original posting, but I found that the fudge
melted very easily (not to liquid, it just went soft). I googled this problem
to try and find a remedy, but it seems to be a common problem with fudge (maybe
it is the boiling point and not the ingredients, someone even suggested
stirring until it is set). In the end I stored my fudge in the freezer, which
helped a little, but I will do some more research on fudge science before I attempt this again!
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