Vanilla Fudge

This fudge makes a terrific gift for vegans and anyone on a dairy-free diet. Give it to nonvegans, and they will express surprise. They never thought vegans could have it so good!

MAKES: 49 pieces

INGREDIENTS:

• 1 1/2 cups soy milk
• 1 cup sugar
• 1/2 cup (1 stick) nondairy butter or margarine
• 2 tsp. vanilla extract

INSTRUCTIONS:

1. Grease a 7×7-inch baking pan and line it with parchment.
2. In a very large pan, combine the soy milk, sugar, and nondairy butter or margarine. Note that the mixture expands considerably while boiling, so use a large pan.
3. Insert a candy thermometer into the pan and cook over moderate heat until the sugar has dissolved.
4. Bring the mixture to a boil, cover the pan, and cook for 3 minutes.
5. Remove the cover and continue to simmer for 15–20 minutes, stirring constantly. The mixture should reach the soft ball stage, which is around 270°F on a candy thermometer. If you don’t have a candy thermometer, you can test the readiness by dropping a little of the mixture into a cup of cold water. It should form a soft ball when it’s hot enough.
6. Stir continuously during this process to prevent scorching.
7. Once the mixture reaches the soft ball stage, immediately remove it from the heat.
8. Place the base of the pan into a bowl of cold water to cool quickly and stop the cooking process. Stir in the vanilla extract.
9. Beat the mixture until it thickens and loses its gloss.
10. Pour the fudge into the prepared baking pan and place it on a wire rack.
11. When the fudge is almost set, mark it into 1-inch squares using a knife or spatula.
12. Allow the fudge to cool and set completely.
13. Once fully set, cut the fudge into pieces according to the marked squares.
14. Arrange the fudge in a decorative box or package it in plastic bags tied with raffia ribbon.

VARIATIONS:

CHOCOLATE FUDGE 

• Prepare the basic recipe, using just 1 teaspoon vanilla extract. Stir the vanilla and 4 (1-ounce) squares vegan semisweet chocolate into the mixture at the same time.

MOCHA FUDGE 

• Prepare the chocolate fudge variation above, but use 2 teaspoons instant coffee in place of the 2 teaspoons vanilla extract.

VANILLA CHERRY FUDGE 

• Prepare the basic recipe, stirring in 1/3 cup chopped candied cherries to the mixture at the same time as the vanilla.

RUM RAISIN FUDGE 

• Prepare the basic recipe, using 1/2 cup plump raisins and 2 tablespoons rum in place of the vanilla.

NUTTY ALMOND FUDGE 

• Prepare the basic recipe, using 1/3 cup roughly chopped toasted almonds and a few drops of almond extract in place of the vanilla.