| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 3 | tb | Low-fat soymilk |
| 3 | tb | Carob powder |
| 6 | tb | Sugar |
| 1 | ts | Cream of tartar |
| 1/2 | ts | Vanilla |
| 1 | ds | Salt |
INSTRUCTIONS
Hi, campers! My loving hubby gave me the MacDougall Quick and Easy Cookbook for Christmas (there were some very broad hints dropped...), and, chocoholic that I am, it took me no time flat to find the recipe entitled "Fat-Free Fudge". Naturally, I had to try it. Well, it certainly made a rich, thick chocolate sauce (said hubby loved it over ice cream), but it never hardened into what I would call fudge. Maybe some of you culinary sleuths can figure out what went wrong. My theory: maybe you HAVE to use lowfat soymilk, rather than fatfree, as I did. Here's the recipe: Combine all ingredients in a microwave-safe bowl. Microwave on high for 60 seconds. Stir, let rest for 30 seconds, microwave on high for 10 seconds, let rest for 30 seconds; repeat the 10- and 30-second cycle two more times. Let cool and enjoy. What I did: the footnote suggests substituting lowfat cocoa powder for the carob, which I did. I used fatfree soymilk. It was still only slightly thickened when I finished the heating-and resting cycles, so I put it in the freezer for a little while. When I came back it was hardly changed, so I left it in the fridge (not freezer) all night. Didn't touch it all next day. The next evening it was thick enough not to "pour" over the ice cream, but it was definitely spoon material rather than knife material. I'm still pouting; I wanted a nice square of fudge! Posted to fatfree digest V98 #006 by "Ruth C. Hoffman" <ruthhoff@ix.netcom.com> on Jan 6, 1998
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