Monday, February 1, 2016

Easy Cherry Almond Fudge (Vegan, GF, with Dairy Option)

Cherry Almond Fudge
In the Valentine's Day spirit (or for any occasion when you might want a tasty, pink fudge : ), this week I'm featuring Cherry Almond Fudge. It's easy to make, and delicious! The contrast of sweet Almond Fudge with Tart Cherries and Crunchy Almonds is perfect.

This is made by the same method as my Christmas Easy Fudge series - super quick and easy! Just make the mix, and prepare.

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


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.

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)

Cherry Almond Fudge
Measure and set aside
1/2 cup Dried Cherries (or one 3 oz package) Break any clumps apart with your fingers.
1/2 cup Slivered Almonds


Combine well
1 Batch Stuffedveggies Fudge & Frosting Mix (above)
2 teaspoons Almond Extract
6 Tablespoons Non-Dairy Milk
4 Drops Red Food Coloring

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.
(the picture here is Vanilla - Maple will be a little darker in color)



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. If it is still very difficult to stir after 1 1/2 minutes total cooking time, 1 more Tablespoon of Non Dairy Milk may be added. After microwaving & stirring, Stir in reserved, prepared Cherries and Almonds, above, and quickly press into prepared pan. Allow to cool & set a couple of hours to set.

Cut and serve. 

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.

This is being shared at

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3 comments:

  1. Loving this fudge series Anna! You are quite the creative cook :) Thank you for sharing it on the Art of Home-Making Mondays!

    ReplyDelete
  2. Very interesting recipes! Thanks for linking up to Merry Monday! Sharing on our MM Pinterst Board! Have a great week!
    Kim

    ReplyDelete
  3. This is intriguing! Several of my daughter's friends have allergies, so I'm always looking for "safe" recipes. Thank you!

    ReplyDelete

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