Orangey Fudge – Very Unhealthy – sweets – Hope you will like this one also, it is one of the best sweets. View the video also if available, and feel free to comments, share.
Vegeterian Tips: There are many different options at Mexican restaurants, including burritos, tostadas, enchiladas, tacos, nachos, and veggie fajitas. Most food options can be prepared vegetarian by substituting beans for beef without a problem.
Ingredients (use vegan versions):
- I lb unbleached vegan sugar
- 2 oz vegetable non-hydrogenated vegan margarine
- 1 oz palm fat (or another of veg non-hydrogenated vegan margarine if unavailable)
- 1/2 pint hazelnut milk
- finely grated zest of 1 unwaxed organic orange (or wash it well!)
Directions:
To make nut milk – get two ounces of hazelnuts and put them
in a liquidizer with a quarter pint of water. Grind
thoroughly and strain through doubled muslin or a very fine
sieve. Get the pulp and whizz it again with another
quarter pint of water, strain and then again with another
quarter pint. You should have a little less than three
quarters of a pint of nutmilk because you won”t be able to
squeeze all the moisture out. Bung this into a saucepan and
simmer until it has reduced to half a pint (it evaporates
quicker if you pour it from the saucepan into another
heatproof vessel and then back again a few times during the
process).
Grease or line with baking parchment a tin about 8 inches by
8 inches. Put all the ingredients apart from the orange zest
into a big saucepan (they should only come up a quarter of
the height of the pan at most), heat slowly until the vegan sugar
has disolved and then turn up the heat. Stir constantly with
a wooden spoon or spatular. The mixture will probably look
as if it is going to boil over. Turn the heat down if it
looks as if this is happening and eventually enough of the
liquid will have evaporated to remove the danger of this.
Heat until the fudge mix reaches soft ball stage – you can
determine this using a vegan sugar thermometer or drop a little
into a bowl of cold water and if it forms a ball that you
can squidge a bit with your fingers it”s at the right stage.
Remove the mixture from the heat and beat well until the
mixture thickens a bit. Add the orange zest and continue to
beat well until it is quite thick and creamy but still just
pourable. Pour it into the tin which should be placed on a
cooling rack so that it cools down quicker and more easily.
When it seems nearly set, mark it into squares – you can
probably have nine or ten by nine or ten, but use your own
judgment depending on how big you want the squares to be.
When completely cool break into squares.
I gave this and some other fudge which was the same basic
recipe but with chocolate added at the end instead of orange
zest for Christmas presents, with individual pieces wrapped
in small rectangles of foil.
Lots of calories and very unhealthy but a nice occasional
treat or homemade present (students like me are allowed to
give budget presents!)
Preparation time: 1 hour +
Serves:
[tubepress mode=’tag’, tagValue=’Orangey Fudge – Very Unhealthy’]