Monday, December 19, 2011

Dairy-free fudge!

Ah, fudge. How I've missed the unapologetically sweet, lightly salted, creamy, crusty fantastic-ness that it provides. Since becoming lactose-intolerant, it was relegated to the realm of Guilty Pleasure With Lactaid — a realm that I dare not visit often.

Having discovered that others have created (damned appealing-looking) vegan fudge with success, I decided to take a crack at substituting the dairy out of a traditional fudge recipe. In this case, I made "butter" fudge by substituting soy milk for the milk, vegan margarine for the butter and Lyle's Golden Syrup for the corn syrup.

As it turns out, the substitutions I made makes this fudge vegan. Whatever its "status" is, I'm thrilled that I've made a damn good fudge and I can eat it, too!



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