3 tb Low-fat soymilk
3 tb Carob powder
6 tb Sugar
1 ts Cream of tartar
1/2 ts Vanilla
1 ds Salt
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!
Yields
1 Servings