Creamy Almond Cloud Fudge Wheels

 
1/2 cup sliced almonds
safflower oil and parchment paper, for lining pans
3 cups unbleached cane sugar (or white sugar from sugar beets)
2 cups soy milk, almond milk, or other non-dairy milk
1/2 cup vegan margarine
2 t. vanilla
1 t. almond extract
 

In a non-stick skillet, place the sliced almonds, and cook over medium heat for 3-5 minutes or until lightly toasted and fragrant. Remove the skillet from the heat and set aside. Using a little safflower oil, lightly oil (or mist with oil) two 4-inch springform pans. Cut circles and strips of parchment to line the bottom and sides of the pans and set aside. In a 6-Quart pot, place the sugar, soy milk, and margarine, and cook the mixture over medium heat to melt the margarine. Stir the mixture, allow it to come to a boil, and continue to boil the mixture until it reaches 240 degrees. Remove the pot from the heat, add the toasted almonds and remaining ingredients, and stir gently to combine.

Using a pot which is larger than the one used to cook the fudge, fill it one-quarter full with cold water. Place the bottom of the pot containing the fudge in the pot of cold water (do not allow the water to come in contact with the fudge), and stir the mixture for 3-5 minutes or until it thickens and turns a creamy off-white color. Divide the fudge evenly between the two prepared springform pans and use the back of a spoon to smooth the tops. Place the springform pans on small plates and let the fudge set overnight to fully harden. At the time of service, remove the pans and parchment from the wheels of fudge, and cut each wheel into wedges with a sharp knife, Store any unused fudge in the refrigerator.

*Note: For a chocolate variation, add 3/4 cup vegan chocolate chips when stirring in the toasted almonds and flavorings, and stir well so that they will melt into the fudge mixture.

Yield: Two 4-inch pans

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett