INGREDIENTS

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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