This is a good source of chocolatey chocolatiness when you want chocolate that's not so bitter it makes your face shrink in on itself. As one tasting volunteer, calling himself 'Cormac' said "wow it's really chocolatey".......well, try it out for yourself if you don't believe me...
- 125g/4oz/a half cup vegan margarine
- 185ml/6floz/three-quarter cup soya milk
- 4 tablespoons cocoa powder
- 750g/1.5lb/three-and-a-half cups raw cane sugar or vegan-friendly white caster sugar (e.g. Siucra sugar)
- few drops vanilla essence
- 60g/2oz/a half cup finely chopped walnuts/pecans
In a large saucepan, melt the margarine and add the milk. Sieve in the cocoa, add the sugar: SHAKE THE SAUCEPAN TO MIX THE SUGAR IN; DON'T STIR IT - it's not just mad darina allen stuff, it actually makes a big difference. Bring to a boil. Cook til it reaches 114*C/208*F or until a small piece dropped into cold water forms a soft ball - it can go from underboiled to overboiled very fast so be careful.
Remove from heat, let cool 5 mins - also v. important unless you want to end up with a rock hard crystallised mess that breaks your third tooth on the left. Beat with a wooden spoon until thick but still glossy. Add vanilla and nuts. (If it sizzles and goes all sugary when you add the vanilla you've probably bolloxed it up but carry on anyway). Pour into a pan lined w/tinfoil, press down firmly, let cool 2 hours (or put it in the freezer for about 20-30 mins). To remove fudge from pan, run knife round edge, blah de blah blah... - just tip it out and cut it up. Then eat it!