fudge for octocon

Okay, what follows are my recipes for vegan chocolate fudge, which requires homemade marshmallow fluff made with aquafaba, which is the fancy name for chickpea water.

Do not ask me why chickpea water froths up into a great meringue. This is beyond my knowledge. It works, though.

If you’re looking for something that’s just dairy-free but you’re not allergic to eggs, you can use regular marshmallow cream and save yourself a step, but this recipe goes Full Vegan.

Catie’s Vegan Marshmallow Cream
1/2 c sugar
1/4 c water
3/4 c corn syrup (lighter in color the better)
1/4 c aquafaba (chickpea liquid)
1 tsp vanilla

Mix sugar, water, and 1/2 c corn syrup in a stainless steel pan. Cook to 245 degrees F (firm ball) and cool for 15 minutes. While it’s cooling, place aquafaba and the remaining 1/2 c of corn syrup in a metal bowl and mix to a standing froth. Pour, and by pour I mean ‘dribble in a thin stream’ in the sugar syrup VERY, VERY SLOWLY, while running the mixer constantly, and mix until the creme is light and fluffy and of marshmallow-creme-like consistency. This takes AT LEAST several minutes, even with a stand mixer. Add the vanilla in near the end.

Jar or can (or put in the fridge in the bowl, which is what I did).

Do not cover until cold.

Catie’s Vegan Chocolate Fudge
3 c sugar
2/3 c coconut cream, well-mixed
3/4 c 100% plant-based margarine
1/2 tsp salt
12oz DARK dairy-free dark chocolate
2 c aquafaba marshmallow creme
1 tsp vanilla

Mix sugar, coconut cream and margarine in a sturdy stainless steel saucepan. Bring to a rolling boil, stirring constantly, and allow to boil for 5 minutes. Remove from heat, add chocolate, stir like a son of a bitch until the chocolate is entirely melted. Add vanilla and stir in. Add marshmallow creme and repeat the stirring like a son of a bitch until the creme is thoroughly mixed in.

Pour into a 9×13″ margarined pan and allow to cool. Cut before it’s entirely cool, but not when it’s too warm.

The full-length, many-notes-and-comments-incorporated how-to for the process is posted with my basic fudge recipe. :)

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For those of you who’ve had my fudge, this vegan version is AT LEAST 85% as good as the fully loaded stuff. I’ve fed this to people without telling them & they didn’t know it wasn’t the regular stuff.

fudge for octocon
fudge for octocon

fudge for octocon

FUDGE:
3 c sugar
2/3 c evaporated milk
3/4 c butter or margarine
1/2 tsp salt
12oz semi-sweet chocolate chips
2 c marshmallow creme (or 1 small jar marshmallow creme)
1 tsp vanilla
1/2 c walnuts if desired

NOTES: for persons in Ireland or UK who wish to make this, the sugar must must be caster sugar; granulated makes grainy fudge. Boo, hiss. Also, semi-sweet chocolate is called plain chocolate with about a 54-60% chocolate content here, so you’d be using 12oz/2 cups of chopped plain chocolate instead. I frequently end up using 6oz darker chocolate & 6oz milk because it’s gotten harder to find plain chocolate. DO NOT use milk chocolate only, because the fudge will end up not even tasting like chocolate. It’s nasty.

If you’re in Dublin you can buy marshmallow creme (also called fluff) at the Candy Lab in Temple Bar, sometimes at Fallon & Byrne, and, quite randomly, at the Fresh grocery store on Camden Street. If you are not in Dublin/can’t find marshmallow creme, a recipe for it is at the bottom of this increasingly long post.

It is particularly important in Ireland (& possibly the UK, IDK) to use margarine instead of butter because the fat content in butter here is much higher than in the States and it wants very badly to burn when you’re making fudge. Margarine takes longer to burn, does not affect the taste, and is a much safer bet, especially for a novice fudge-maker.

Sugar cannot melt properly in non-stick pans, so it really has to be a stainless steel saucepan.

Years of experience assure me that the best and easiest way to make fudge is to have every single item you’re going to need pre-prepared: butter the pan ahead of time, have the bag of chips open (or the chocolate chopped) and sitting ready to be poured in, have the vanilla measured out, have the creme measured out/the jar opened & the inner seal taken off. Everything has to happen quite quickly at the end, before the sugar mixture loses its heat, so you really have to have everything prepared.

PREPARATION:

Mix sugar, milk and butter in a sturdy stainless steel saucepan. Bring to a rolling boil, stirring constantly, and allow to boil for 5 minutes. Remove from heat, add chocolate, stir like a son of a bitch until the chocolate is entirely melted. Add marshmallow creme and repeat the stirring like a son of a bitch until the creme is thoroughly mixed in. Add vanilla, and if you like walnuts, add them; repeat the stirring until it’s all smooth and lovely.

Pour into a 9×13″ buttered pan and allow to cool. Cut before it’s entirely cool, but not when it’s too warm.

Peanut butter fudge can be made by substituting a cup of peanut butter instead of 2 cups of chocolate.

Generally speaking it takes some practice to get the fudge consistency just right. I’m very good at it (I said modestly). If you cook it too long it gets hard and crumbly; too short a time and it’s squishy. I usually start the timer when the sugar mix hits a rolling boil, cook for five minutes, then give it another 20 seconds to make sure it was *really* a rolling boil when I began. :) And you really do need to stir constantly, and scrape the pan sides, because the whole mix will burn very easily and quickly if you don’t. :)

MARSHMALLOW CREME:
(Frankly, I don’t recommend this unless you’ve got a stand mixer.)

1/2 c sugar
1/4 c water
3/4 c corn syrup (lighter in color the better)
1/4 c egg whites (like…2 egg whites)
1 tsp vanilla

Mix sugar, water, and 1/2 c corn syrup in a stainless steel pan. Cook to 245 degrees F (firm ball) and cool for 15 minutes. While it’s cooling, place egg whites and the remaining 1/2 c of corn syrup in a metal bowl and mix to a standing froth. Pour, and by pour I mean ‘dribble in a thin stream’ in the sugar syrup VERY, VERY SLOWLY, while running the mixer constantly, and mix until the creme is light and fluffy and of marshmallow-creme-like consistency. This takes AT LEAST several minutes, even with a stand mixer. Add the vanilla in near the end.

Jar or can (or put in the fridge in the bowl, which is what I did).

Do not cover until cold.

HOORAY my next Zoe Chant story, A CHRISTMAS LIKE NO OTTER, has just gone live! Return to the small town of Virtue for an otterly adorable story of holiday cheer and a guaranteed happily ever otter! ( laughing-husky.gif )

Special thanks to Rachel G, Sharon C, Ellen M, & Bruce R, who came through with copyedit/proofreads on this thing like O V E R N I G H T because there was a sudden crunch to get it out!

For those who are unaware, Zoe Chant is a multi-author pen name, and I write ONLY the Virtue Shifters as Zoe, so, uh, the other Zoe books aren’t mine. But THIS one is and it’s VERY FUNNY :D :D :D

Love otter be easier….
Otter shifter and piano player Abe is usually pretty suave, but that was before the otterly amazing new choir director turned out to be his fated mate! His otter is so excited that Abe himself can’t get a word in edgewise. How can he impress his mate if he can’t even talk to her?

Blaire thought her new job as a choir director in Virtue would be a breeze, but the old piano player took one look at her and quit, and the new one can’t even meet her eyes! Which is just too bad, because he’s probably the most handsome man Blaire has ever seen. Why, if Abe could only make eye contact, Blaire might even be prepared to consider him a potential significant otter!

But rehearsals for the choir concert mean at least they’re together, and it’s not long before they realize they have a whole lotter more than music in common. From ice skating to hot springs, the winter holiday activities in town bring them closer and closer…right up to one last surprise that reveals itself at the Christmas concert!

A Christmas Like No Otter is a fun, fast-paced romantic comedy that’s the next best thing to taking a winter holiday! You’ll all but feel the crisp air and smell the scent of Christmas trees in this light, sweet shifter romance with a guaranteed happily ever otter.

Available now on Amazon Kindle! <3 (affiliate link!)

My taxi driver today had just bought a new electric car and was so pleased with himself that it improved my entire day.

It was a 45K car, but he got a 15K grant, so that brought it down to 30K. Then he got a 12.5K trade-in on his old car, which was obviously quite decent, but only had 4 years left on its 9 year run as a vehicle acceptable as a taxi (I didn’t know there was a limit, but there is), so he got a 45K car for 17.5K AND electric vehicles have a 12, not 9, year limit as a taxi, so he’s got a good long run ahead of him with it.

Furthermore, he’d had it 6 days as of today & had not yet had to recharge its 433 (or something; 400+ a bit, anyway) kilometer battery, BUT had been told there was a convenient fast-charging site which charged 15 quid for the 42 minute charge, which is 35 quid less than it cost to fill up his previous vehicle’s tank for 400km of distance, so he was gleefully anticipating the 35-70 euro savings per week, depending on how far his rounds took him.

FURTHERMORE he had just learned that most of the major grocery stores now have free charging sites, and as a 15 minute charge is supposed to give you 100km, he reckoned he might easily be able to keep his vehicle sufficiently charged without ever paying for it just by plugging it in during the weekly shop.

And he was delighted with its acceleration, which he took the opportunity to demonstrate on a brief stretch of clear road, and happily told me that he hadn’t actually figured everything out about it, but he was clearly having a wonderful time and it genuinely improved my entire day. :)

Hey, today really IS launch day!

Book 3 in my Dublin Driver cozy mystery series, DEATH OF AN IRISH MUMMY, is out today!

If you’re just here for the links, it’s available now on: Amazon (affiliate link) || Apple || Barnes & Noble || Kobo

Squiring a self-proclaimed heiress around Dublin has got limo driver Megan Malone’s Irish up—until she finds the woman dead . . .

American-born Cherise Williams believes herself to be heir to an old Irish earldom, and she’s come to Dublin to claim her heritage. Under the circumstances, Megan’s boss Orla at Leprechaun Limos has no qualms about overcharging the brash Texas transplant for their services. Megan chauffeurs Cherise to the ancient St. Michan’s Church, where the woman intends to get a wee little DNA sample from the mummified earls—much to the horror of the priest.

But before she can desecrate the dead, Cherise Williams is murdered—just as her three daughters arrive to also claim their birthright. With rumors of famine-era treasure on the lands owned by the old Williams family and the promise of riches for the heirs, greed seems a likely motive. But when Orla surprisingly becomes the Garda’s prime suspect, Megan attempts to steer the investigation away from her bossand solve the murder with the help of the dashing Detective Bourke. With a killer who’s not wrapped too tight, she’ll need to proceed with caution—or she could go from driving a limo to riding in a hearse . . .

Available now: Amazon (affiliate link) || Apple || Barnes & Noble || Kobo