"Sqwertz" > wrote in message
...
> On Sat, 7 Jul 2018 17:48:28 -0700, Julie Bove wrote:
>
>> I haven't bought any in a while. Wanted to try more for a vegan "fudge"
>> recipe from Christina Pirello. To me it bears no resemblance to to real
>> fudge but it does taste good and is easy to make. This is pretty much the
>> recipe I used to make but takes a cup of peanut butter instead of the
>> cashews. She seems to have different versions.
>>
>> The problem? Finding the brown rice syrup. I could have sworn that I used
>> to
>> buy it at Whole Foods. They no longer sell it. I looked at other stores
>> and
>> no dice there either. I do have agave nectar. I also bought some coconut
>> nectar and some barley malt syrup. Just not sure any of these things
>> would
>> give the correct texture. The brown rice syrup was rather thick.
>>
>> I do know when that big arsenic scare hit the fan, brown rice syrup was
>> something that was purported to contain a lot of it. Which is one reason
>> why
>> I quit buying it. That and the fact that I was making the fudge for me
>> but
>> someone else was eating it so I never got any.
>>
>> Anyway... Do you buy it?
>
> No. I don't beat my head against the wall looking for inferior and
> expensive niche items when I could use something even better at
> 1/10th the cost.
>
> When I want easy fudge I use this recipe. One may use (not you, but
> everybody else) any type of baking chips - milk or white chocolate
> or even butterscotch. I also like adding a little bit of powdered
> instant coffee to white or milk chocolate. And then top with Heath
> toffee bits.
>
> https://www.solofoods.com/recipes/fabulous-fudge
>
> This recipe is NOT meant for you, Julie. I'm posting it for
> everyone else who may be interested. So put a plug in it (gardner's
> penis... whatever).
Ew. You and your tainted fudge can freaking keep away from me!
I'll have you know that I made a batch of excellent and real fudge for my
friend recently. She loved it. I used to make all kinds of candy. I'm
diabetic now which is why I rarely make it now. The recipe I posted is one I
can eat. Doesn't spike my blood sugar.