- Food and Cooking
Maple Fudge, Vegan!
My friend Anji sent me this recipe for Chocolate Fudge a few years ago, but I made a bit of a change to make it more Canadian. You can add chocolate chips instead to keep it as she has it, or use the vegan butterscotch chips and maple syrup for a Canadian flavour!
- Prep time: 20 min
- Cook time: 10 min
- Ready in: 30 min
- Yields: 9
- 1 jar of ricemellow creme
- 1/4 cp vegan margarine
- 1 and 1/2 cups white sugar
- 2/3 cup almond milk
- 2 and 1/2 cups vegan butterscotch chips
- In a large, heavy pot combine all ingredients except chipits.
- Bring to a full boil and then boil for 5 minutes more, stirring constantly.
- Remove from heat and add the chipits, stirring until they're all melted in.
- Pour into a 8x8 pan lined with parchment (for easy lifting).
- Cool, and then pop covered into the fridge.
- When cold, lift out with parchment ends and cut.
- For 'authentic' maple flavour you can cut back on the milk and add pure maple syrup. I buy organic grade 2, because it actually has more maple flavour than buying Grade A.
- Add ons:
- dash of maple essence
- You will laugh, but we even put bacon in ours!
- Or for the chocolate version, use chocolate chips in place of butterscotch, and add a splash of pure vanilla extract.
Fudge makes a nice hostess gift, or a stocking stuffer, just not too close to the fire!