Stuffedveggies Easy Fudge Series: Chocolate

Stuffedveggies Easy Fudge Variety

(When I read others' blogs, I find I really don't like being required to do a lot of clicking to read one recipe or post. In light of that observation, I'm putting the basic mix recipe & introduction in EACH post of this series. If you've been following this series, just scroll down to the picture of today's fudge, and start reading from there.)

Many years ago, I stopped by one of those very upscale, touristy fudge shoppes that sell a huge
variety of uber-expensive fudge that is touted as "made by hand" and "old fashioned." As a person who made fudge the old-fashioned way myself, I mentioned to the clerk at the shoppe that it sure must be a lot of work to cook all that fudge. She said in a casual, off-handed way, "Oh, we don't cook it. It's a powdered mix that comes to us in a bag. We just mix it up!" I was more than stunned.

Then, I started thinking. How many times had I given someone fudge that I had carefully cooked and prepared the old-fashioned way (which "only" takes a hideous amount of time to do!), only to have them say, "Oh, you made this from powdered sugar didn't you? I can always tell. It's so much creamier than home-cooked fudge." When cooked fudge turns out right - it tastes A LOT like the stuff that's made from a mix. If you goof on cooked fudge -  which I have done once or twice - it will turn out with crunchy crystals and a little grainy tasting. I lot of people think they "can tell" if fudge is cooked because they're used to the crunchy kind.


So, I decided to design my own mix. If those fancy stores can do it, I can too!  It took a few attempts (the first tries were too soft), but when it was done, it was even better than I had hoped. And Vegan. And way more frugal than those sorts that call for things like condensed milk, ready-made chocolate, and marshmallow fluff. And, you can customize it to fit your family's own allergies & dietary preferences.

I designed my own mix, and then started creating variations. I ended up with 5 varieties to feature this year, although you could easily make enough variations from these basic 5 to create a whole lot more!

For a Children's Version of this recipe, check out this post! 

Here's the basic mix, method, and the third recipe of the series:

Stuffedveggies Fudge & Frosting Mix
Place in a very large bowl, and combine with electric mixer
2 pounds Powdered Sugar (also known as Confectioner's Sugar or XXXX Sugar)
1/2 Cup Earth Balance or other Vegan Buttery Spread of your choice*
Dash Salt (about 1/8 teaspoon)
(You will need a very large bowl to keep the mix from ending up all over the kitchen when you blend it.  If you prefer, you can use a mixing bowl cover/splatter guard, if you have such a thing.)

To make fudge mix, place Powdered Sugar, Buttery Spread & Salt in a large bowl.

Mix with an electric mixer until it looks like plain Confectioner's Sugar

That's your basic mix! It's that easy. I usually use it right away, but it can be stored in the refrigerator (if, for instance, you want to make several batches of mix one day, and several varieties of fudge the next). It's best to use it at room temperature, so if you do store it in the fridge, let it warm up on the counter a bit before you start mixing.

Now you can use it to make a huge variety of fudge. Here's the third in the series:

Oil or grease the inside of an 8" square pan & set aside. (if you prefer, you can line the pan with foil & grease the foil - that can make it easier to remove & cut)

Stuffedveggies Easy Chocolate Fudge

Chocolate Fudge
Combine well
1 Batch Stuffedveggies Fudge & Frosting Mix (above)
1 Cup Cocoa, Sifted
Add and mix well
1 teaspoons Vanilla
1/2 Cup PLUS 2 Tablespoons Non-Dairy Milk
This mixture will seem quite dry dry, but do not yield to the temptation to add more liquid. It will soften when cooked. 

The Fudge will soften and develop a satiny sheen when cooked.

Microwave for 30 seconds, Stir, repeat twice till fudge develops a satiny sheen and is easier to stir. Cooking times may vary depending on your microwave, but in mine this recipe takes 1 1/2 minutes total, stirring at 30-second intervals. After microwaving & stirring, quickly press into prepared pan. Allow to cool & set a couple of hours to set. Store airtight in refrigerator.


(This will have a noticeable powdered sugar taste & texture when still warm, when cooled & set it will taste like "regular" fudge : )

Chocolate Fudge is a great springboard for many favorite varieties. Add 3/4 cup Chopped Walnuts for Chocolate Walnut Fudge, or add Vegan Miniature Marshmallows (Dandies are my personal favorite) and Walnuts or Peanuts for Rocky Road. I'm sure you'll be able to think of many other great variations! 

*Note: I have not tried it, but I am quite certain that any fat that is solid at room temperature (such as Coconut Oil or Dairy Butter) can be substituted for the Earth Balance if so desired. I do not recommend substituting whipped or reduced-fat spreads (although I would be quite delighted to hear that it works if someone tries it : ) Similarly, I am sure Dairy Milk can substitute for the Non-Dairy if that is your preference, fits your budget, or is what you have on hand.

This year I substituted Soy Free Earth Balance for Regular Earth Balance, and Rice Milk for Soy Milk - I found that with these substitutions, I needed to reduce the Milk by 1 Tablespoon so that the Fudge would be firm enough 

Look for all the posts in this Stuffedveggies Easy Fudge series:
Easy Vanilla Fudge
Easy Chocolate Fudge
Easy Peanut Butter Fudge
Easy Chocolate Mint Fudge
Easy Maple Walnut Fudge
Easy Microwave Fudge for One

This is being shared on
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Learning from Each Other

Stuffedveggies Easy Fudge Series: Peanut Butter

Stuffedveggies Easy Fudge Variety

(When I read others' blogs, I find I really don't like being required to do a lot of clicking to read one recipe or post. In light of that observation, I'm putting the basic mix recipe & introduction in EACH post of this series. If you've been following this series, just scroll down to the picture of today's fudge, and start reading from there.)

Many years ago, I stopped by one of those very upscale, touristy fudge shoppes that sell a huge
variety of uber-expensive fudge that is touted as "made by hand" and "old fashioned." As a person who made fudge the old-fashioned way myself, I mentioned to the clerk at the shoppe that it sure must be a lot of work to cook all that fudge. She said in a casual, off-handed way, "Oh, we don't cook it. It's a powdered mix that comes to us in a bag. We just mix it up!" I was more than stunned.

Then, I started thinking. How many times had I given someone fudge that I had carefully cooked and prepared the old-fashioned way (which "only" takes a hideous amount of time to do!), only to have them say, "Oh, you made this from powdered sugar didn't you? I can always tell. It's so much creamier than home-cooked fudge." When cooked fudge turns out right - it tastes A LOT like the stuff that's made from a mix. If you goof on cooked fudge -  which I have done once or twice - it will turn out with crunchy crystals and a little grainy tasting. I lot of people think they "can tell" if fudge is cooked because they're used to the crunchy kind.


So, I decided to design my own mix. If those fancy stores can do it, I can too!  It took a few attempts (the first tries were too soft), but when it was done, it was even better than I had hoped. And Vegan. And way more frugal than those sorts that call for things like condensed milk, ready-made chocolate, and marshmallow fluff. And, you can customize it to fit your family's own allergies & dietary preferences.

I designed my own mix, and then started creating variations. I ended up with 5 varieties to feature this year, although you could easily make enough variations from these basic 5 to create a whole lot more!

For a Children's Version of this recipe, check out this post! 

Here's the basic mix, method, and the second recipe of the series:

Stuffedveggies Fudge & Frosting Mix
Place in a very large bowl, and combine with electric mixer
2 pounds Powdered Sugar (also known as Confectioner's Sugar or XXXX Sugar)
1/2 Cup Earth Balance or other Vegan Buttery Spread of your choice*
Dash Salt (about 1/8 teaspoon)
(You will need a very large bowl to keep the mix from ending up all over the kitchen when you blend it.  If you prefer, you can use a mixing bowl cover/splatter guard, if you have such a thing.)

To make fudge mix, place Powdered Sugar, Buttery Spread & Salt in a large bowl.

Mix with an electric mixer until it looks like plain Confectioner's Sugar

That's your basic mix! It's that easy. I usually use it right away, but it can be stored in the refrigerator (if, for instance, you want to make several batches of mix one day, and several varieties of fudge the next). It's best to use it at room temperature, so if you do store it in the fridge, let it warm up on the counter a bit before you start mixing.

Now you can use it to make a huge variety of fudge. Here's the second in the series:

Oil or grease the inside of an 8" square pan & set aside. (if you prefer, you can line the pan with foil & grease the foil - that can make it easier to remove & cut)

Stuffedveggies Easy Fudge Series: Peanut Butter

Peanut Butter Fudge
Combine well
1 Batch Stuffedveggies Fudge & Frosting Mix (above)

7 1/2 Tablespoons Non-Dairy Milk *
Salt (I do this to taste - about 1/4 to 1/2 teaspoon - depending how much salt is already in your Peanut Butter)
Follow mixing directions below, then stir in:
1 Cup Peanut Butter (I use Krema Natural Chunky, but you can use any brand & style you prefer)
Microwave as described below.

This mixture will seem fairly dry, but do not yield to the temptation to add more liquid. It will soften when cooked. 

When you first start mixing in the liquids, it will seem like it's not enough.

At the end of mixing, the fudge mixture will be VERY thick - it will soften & become satiny when cooked.

Stir in the Peanut Butter Here.

Microwave for 30 seconds, Stir, repeat twice till fudge develops a satiny sheen and is easier to stir. Cooking times may vary depending on your microwave, but in mine this recipe takes 1 1/2 minutes total, stirring at 30-second intervals. After microwaving & stirring, quickly press into prepared pan. Allow to cool & set a couple of hours to set. Store airtight in refrigerator.

(This will have a noticeable powdered sugar taste & texture when still warm, when cooled & set it will taste like "regular" fudge : )


*Note: I have not tried it, but I am quite certain that any fat that is solid at room temperature (such as Coconut Oil or Dairy Butter) can be substituted for the Earth Balance if so desired. I do not recommend substituting whipped or reduced-fat spreads (although I would be quite delighted to hear that it works if someone tries it : ) Similarly, I am sure Dairy Milk can substitute for the Non-Dairy if that is your preference, fits your budget, or is what you have on hand.

Look for all the posts in this Stuffedveggies Easy Fudge series:
Easy Vanilla Fudge
Easy Chocolate Fudge
Easy Peanut Butter Fudge
Easy Chocolate Mint Fudge
Easy Maple Walnut Fudge
Easy Microwave Fudge for One

This is being shared on
The Art of Homemaking Mondays
What'd You Do This Weekend?
Merry Monday Link Party
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Turn it Up Tuesdays 
Tell it to Me Tuesdays 
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Good Tips Tuesday
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Try a New Recipe Tuesday
Tuesdays with a Twist
Coffee & Conversation
Midweek Munchies 
Penny Pinching Party
Hearts for Home
Gluten Free Fridays
Frugal Fridays

Stuffedveggies Easy Fudge Series: Vanilla

Stuffedveggies Easy Fudge Variety

Many years ago, I stopped by one of those very upscale, touristy fudge shoppes that sell a huge
variety of uber-expensive fudge that is touted as "made by hand" and "old fashioned." As a person who made fudge the old-fashioned way myself, I mentioned to the clerk at the shoppe that it sure must be a lot of work to cook all that fudge. She said in a casual, off-handed way, "Oh, we don't cook it. It's a powdered mix that comes to us in a bag. We just mix it up!" I was more than stunned.

Then, I started thinking. How many times had I given someone fudge that I had carefully cooked and prepared the old-fashioned way (which "only" takes a hideous amount of time to do!), only to have them say, "Oh, you made this from powdered sugar didn't you? I can always tell. It's so much creamier than home-cooked fudge." When cooked fudge turns out right - it tastes A LOT like the stuff that's made from a mix. If you goof on cooked fudge -  which I have done once or twice - it will turn out with crunchy crystals and a little grainy tasting. I lot of people think they "can tell" if fudge is cooked the old fashioned way because they're used to the crunchy kind.


So, I decided to design my own mix. If those fancy stores can do it, I can too!  It took a few attempts (the first tries were too soft), but when it was done, it was even better than I had hoped. And Vegan. And way more frugal than those sorts that call for things like condensed milk, ready-made chocolate, and marshmallow fluff. And, you can customize it to fit your family's own allergies & dietary preferences.

I designed my own mix, and then started creating variations. I ended up with 5 varieties to feature this year, although you could easily make enough variations from these basic 5 to create a whole lot more!

For a Children's Version of this recipe, check out this post! 
For a single serving, try this one:
Easy Microwave Fudge for One

Here's the basic mix, method, and the first recipe of the series:

Stuffedveggies Fudge & Frosting Mix
Place in a very large bowl, and combine with electric mixer
2 pounds Powdered Sugar (also known as Confectioner's Sugar or XXXX Sugar)
1/2 Cup Earth Balance or other Vegan Buttery Spread of your choice*
Dash Salt (about 1/8 teaspoon)
(You will need a very large bowl to keep the mix from ending up all over the kitchen when you blend it.  If you prefer, you can use a mixing bowl cover/splatter guard, if you have such a thing.)

To make fudge mix, place Powdered Sugar, Buttery Spread & Salt in a large bowl.

Mix with an electric mixer until it looks like plain Confectioner's Sugar

That's your basic mix! It's that easy. I usually use it right away. 

 

(But it might be able to be stored in the refrigerator for a brief period of time (if, for instance, you want to make several batches of mix one day, and several varieties of fudge the next). I have had mixed results with storing the mix before using it. It's best to use it at room temperature, so if you do store it in the fridge, let it warm up on the counter a bit before you start mixing.)

Now you can use it to make a huge variety of fudge. Here's the first in the series:

Oil or grease the inside of an 8" square pan & set aside. (if you prefer, you can line the pan with foil & grease the foil - that can make it easier to remove & cut)

Stuffedveggies Easy Vanilla Fudge

Vanilla Fudge
Combine well
1 Batch Stuffedveggies Fudge & Frosting Mix (above)
1 1/2 teaspoons Vanilla (if you want snow-white fudge, use a clear vanilla flavoring)
7 Tablespoons Non-Dairy Milk *

This mixture will seem fairly dry, but do not yield to the temptation to add more liquid. It will soften when cooked. 

When you first start mixing in the liquids, it will seem like it's not enough.

At the end of mixing, the fudge mixture will be VERY thick - it will soften & become satiny when cooked.

Microwave for 30 seconds, Stir, repeat twice till fudge develops a satiny sheen and is easier to stir. Cooking times may vary depending on your microwave, but in mine this recipe takes 1 1/2 minutes total, stirring at 30-second intervals. After microwaving & stirring, quickly press into prepared pan. Allow to cool & set a couple of hours to set. Store airtight in refrigerator.

(This will have a noticeable powdered sugar taste & texture when still warm, when cooled & set it will taste like "regular" fudge : )

 Vanilla Fudge is the perfect springboard for many variations: Add crumbled chocolate sandwich cookies for "Cookies & Creme" or other white fudges with mix-ins. Or, use a flavoring extract other than vanilla & a little food coloring to make any number of flavors (think Orange, Almond, Coconut, or Cherry!)  


*Note: I have not tried it, but I am quite certain that any fat that is solid at room temperature (such as Coconut Oil or Dairy Butter) can be substituted for the Earth Balance if so desired. I do not recommend substituting whipped or reduced-fat spreads (although I would be quite delighted to hear that it works if someone tries it : ) Similarly, I am sure Dairy Milk can substitute for the Non-Dairy if that is your preference, fits your budget, or is what you have on hand.

This year I substituted Soy Free Earth Balance for Regular Earth Balance, and Rice Milk for Soy Milk - I found that with these substitutions, I needed to reduce the Milk by 1 Tablespoon so that the Fudge would be firm enough

Look for all the posts in this Stuffedveggies Easy Fudge series:
Easy Vanilla Fudge
Easy Chocolate Fudge
Easy Peanut Butter Fudge
Easy Chocolate Mint Fudge
Easy Maple Walnut Fudge
Easy Microwave Fudge for One
Children's Fudge Recipe

This is being Shared on:
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Stuffedveggies Easy Fudge Series: Microwave Fudge Assortment for One

 Would you like enough fudge to satisfy a sweet tooth without being required to eat a whole pan of fudge? If so, here's how to do it : )

Just combine the ingredients in a microwavable cup
(I use a Corelle brand teacup), microwave, stir,
cool, and eat. (The Cooling step is totally optional if you like
warm fudge ; )

If you want to add a stir-in, like nuts, maraschino cherries, marshmallows, or crushed cookies, you can make an almost infinite variety from these three basic formulas. 

Microwave Fudge for One

Peanut Butter Fudge
1/4 Cup Confectioner's Sugar
1 teaspoon Buttery Spread*
Pinch of salt
1/2 teaspoon liquid (a combination of a little vanilla extract & non-dairy milk)
1/2 Tablespoon Peanut Butter
Mix well with fork.
Microwave for 10 seconds, stir, Microwave an additional 5 seconds (or until Buttery Spread Melts) and mix well with a fork. Stir, Allow to cool before eating.


 Chocolate Fudge

3 1/2 Tablespoons Confectioner's Sugar
1 teaspoon Buttery Spread*
1/2 Tablespoon Cocoa Powder
1/2 teaspoon liquid (combination of Non-Dairy Milk & Vanilla)
Mix well with fork
Microwave for 10 seconds, stir, Microwave an additional 5 seconds (or until Buttery Spread Melts) and mix well with a fork. Stir, Allow to cool before eating.

Vanilla Fudge**

1/4 Cup Confectioner's Sugar
1 teaspoon Buttery Spread*
Pinch of salt
1/2 teaspoon liquid (a combination of a little vanilla extract** & non-dairy milk)
Mix well with fork.
Microwave for 10 seconds, stir, Microwave an additional 5 seconds (or until Buttery Spread Melts) and mix well with a fork. Stir, Allow to cool before eating.
** You can use a different flavor extract, such as almond, cherry, or orange, if you prefer)

*Buttery Spread: I use Earth Balance, but any fat that is solid at room temperature should work here - anything from Coconut Oil to Dairy Butter. I would not expect a whipped or diet spread to work as well, but I would be delighted to hear back if someone finds out that those substitutes DO work : ) Similarly, any type of milk - dairy or non-dairy  - should work, if it fits your needs and diet.

Look for all the upcoming posts in this Stuffedveggies Easy Fudge series:
Easy Vanilla Fudge
Easy Chocolate Fudge
Easy Peanut Butter Fudge
Easy Chocolate Mint Fudge
Easy Maple Walnut Fudge
Easy Microwave Fudge Assortment for One

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No Knead, Vegan Soft & Fluffy Dinner Rolls

Everyone loves a nice, soft, tender dinner roll with a holiday meal. For many people, a dinner rollsays "Family Feast" like nothing else can.

But, Dinner rolls - to be soft and tender - are normally made with "Enriched Dough" which is usually high in added fats (like Butter or Lard) and animal products like Eggs and Milk or Cream. And, if you're Vegan - whether it's for health or ethical reasons - you probably don't want to eat dinner rolls like that.

And, making traditional Dinner Rolls can seem like an all-day project, what with the kneading and everything when the cook is already up to his or her elbows in OTHER holiday dishes!

So, you want a roll that is not a heart-attack-on-a-plate and is also VERY easy to make, but is still tender, moist, fluffy, mildly sweet & all round delicious?

This is your recipe!

The use of Tapioca Starch, Potato, and Sugar tenderizes & moisturizes the dough, and make a moist, tender, fluffy loaf without the use of oil or eggs.   

First, a day or two or three in advance, make the dough - all you have to do is measure, stir, & wait - then pop in the refrigerator till you need it : ) The dough CAN be made a week or more in advance, but you'll get your BEST baking results if you use it within a day or two of mixing.

Easy, No Knead, Vegan Dinner Rolls
Measure into a 6 quart container*, in this order
3 Cups Warm Water (baby bath water temperature. If in doubt, make it too cool rather than too warm)
5 1/4 Cups Unbleached, All Purpose Flour
1/4 Cup Tapioca Starch (you can substitute Cornstarch, if you like)
1 Cup Potato Flakes (yes, that's right, the stuff people use to make Instant Mashed Potatoes)
1/2 Cup Sugar
1 Tablespoon Yeast
1 Tablespoon Salt
Stir well with a spoon till no patches of dry Flour remain.

The dough should look like this right after you stir it.

Cover loosely with lid (don't fasten so securely that it cannot "breathe")
Leave it on the counter for 2 to 5 hours.
Now, put it in the fridge till you're ready to use it **

The dough should look like this after it has sat out on the counter for 2 to 5 hours.

Note - do not "Punch Down" this kind of dough.

Then, on baking day, simply shape your rolls, I shaped these as Challah Rolls, because they're pretty - but if you prefer a simple Ball shape, that will work, too! I pull off Plum sized pieces, form them into a rope, and tie a knot in the middle -then I tuck the ends under. Like This.

A Soft & Fluffy No Knead Vegan Dinner Roll

Place the rolls on an oiled baking tray (I use a Perforated, Non-stick Pizza Pan, like this one for baking) and allow them to rise for 30 to 90 minutes. Pop them in the oven & bake them at 350 degrees Fahrenheit for 35 minutes, or until golden brown.

These Rolls are made from the Same Dough as my No Knead Vegan Challah

When they come out of the oven, spread them with your favorite buttery spread, such as Earth Balance. This keeps the crust more tender, and adds a little dash of flavor.

OR

If you like a very tender but oil-free crust with a slight salty taste, when they come out of the oven, have ready a Tapioca Wash:

Tapioca Wash for Soft Bread Crusts

First, make Tapioca Wash:
1/2 cup water
1 teaspoon Tapioca Starch
1/2 teaspoon Salt Bring to a boil in microwave, stirring every 30 seconds
OR bring to a boil on stovetop, stirring constantly.

As SOON as the rolls come out of the oven, Brush them lightly with the wash, using a Pastry Brush.






* For my 6 Quart Container, I use a new plastic shoe box from the Dollar Store.
** This dough CAN be used the day it is made - but it is a tad easier to shape after it is refrigerated.

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