This vegetarian candy is a peanut butter treat with the addition of sesame seeds, healthful wheat germ, peanuts, brown rice syrup, raisins, plus lemon as a flavor enhancer. For nutrition, consider wheat germ alone: It provides an impressive bundle of nutrients including vitamin E, folate, phosphorus, thiamin, zinc and magnesium.
1/2 cup peanut butter
1/2 cup sesame seeds
1/4 cup wheat germ
4 tablespoons brown rice syrup
1 teaspoon lemon extract (optional)
1/4 cup raisins
1/4 cup peanuts
1/4 cup ground walnuts or almonds
In a mixing bowl, coat the bowl with butter, then leave the remaining butter in the bowl.
Add corn syrup, vanilla and salt to the bowl. Stir and mix well. Add powdered sugar. Stir and mix well again.
Remove mixture from mixing bowl and place on a clean counter top or cutting board. Pound, squeeze and roll candy until it feels smooth.
Roll candy into small balls, about the size of a walnut. Roll the balls in a bowl of sprinkles. Place on a plate, cover with plastic wrap and refrigerate.
Old Fashioned Vegetarian Fudge
Old Fashioned Vegetarian Fudge is a creamy and rich old fashioned fudge recipe that is friendly to the vegetarian and the vegan diet.
1-1/3 cups milk or evaporated milk
4 cups sugar
3/4 cup unsweetened cocoa
1/2 teaspoon salt
2 tablespoons corn syrup
1/4 cup margarine
2 teaspoons vanilla
Grease a 7 x 10-inch, or a 9-inch square baking pan with margarine.
Get out a large sauce pan, 3 or 4-quart sized. In it combine the milk and sugar. Start heating the mixture over medium heat. Stir in the cocoa, salt and corn syrup. Mix very well to dissolve the cocoa. Bring the mixture to a boil and allow it to cook until it reaches the soft ball stage when a small amount is dropped into a bowl of cold water, or 234 degrees on a waterproof digital thermometer.
When it does, remove the pan from the heat and place it on a dish towel or cake rack to cool down. Add the margarine and vanilla, but don't stir. Let sit by itself in a corner. Let it cool until the bottom of the pan is barely warm to the touch, or about 110 degrees. This may take as long as an hour, so be patient.
When the fudge has cooled down, start beating it with a spoon or whisk. Very quickly (sometimes less than a minute, sometimes a couple of minutes) it will start to lose it's glossy, shiny appearance on top. When it just begins to lose this reflective quality, immediately pour into pan. Shake the fudge in the pan to spread it evenly. Or if that doesn't work, try to spread it out with a spoon. Allow it to cool and harden, and then cut it into pieces.
Don't scrape the sides of the pan while you are making this recipe. The sugar on the sides of the pan will cause the whole batch to crystallize and it will still taste good, but have a grainy texture. I really recommend a candy thermometer for candy recipes. The cold water test is a skill that takes a lot of ruined batches to develop. This recipe makes about 2-1/4 pounds of Vegetarian Old Fashioned Fudge. Makes an excellent gift.
Vegetarian Creamy Fudge Squares
Light non chocolate Vegetarian Creamy Fudge Squares made with your choice of butter or vegetable shortening.
1/2 stick butter or vegetable margarine
2 cups sugar
1/2 cup evaporated milk
1 tablespoon water
1/4 teaspoon pure vanilla extract
Lightly coat a 5 x 9-inch loaf pan using butter or margarine.
Put all the ingredients, (except the vanilla), in a pan. Heat gently until all the sugar has dissolved and the butter has melted. Do not let it boil. Once this has been done, stirring all the time, bring the mixture to the boil.
Continue to boil the mixture for about 10 to 15 minutes. The mixture will begin to thicken. Regularly test to see if the mixture has reached the soft ball stage. Do this by placing a drop of the mixture in some cold water and rolling it between your thumb and forefinger. A soft ball should be formed. (On a sugar thermometer this is 240 degrees.) Once this has been reached remove from heat and allow to cool.
Bring the soy milk and margarine to a simmer over low heat (in a double boiler or in the microwave). Stir Pour the mixture quickly into the prepared pan. Chill for 1 hour then cut into squares.
Add vanilla extract and beat well. Transfer to a greased loaf tin and wait until the fudge has set. Mark for cutting.
Easy Vegan Fudge
This is an Easy Vegan Fudge recipe which means no animals had to die to provide the raw materials. A vegan recipe strictly requires no animal products at all so milk and butter are out! The reference here to a "greased" loaf pan would be out in either variation i.e., cooking grease comes from cows or pigs. Use butter or margarine or a non-stick vegetable spray instead.
6 tablespoons milk or vegan margarine
3-1/2 cups confectioners' sugar
1/4 cup soy milk
1/2 cup cocoa powder
1 teaspoon pure vanilla extract
1 cup chopped nuts (optional)
Lightly coat a 5 x 9-inch loaf pan using the vegan margarine.
frequently. Add the powdered sugar, cocoa, and vanilla and stir until smooth. Add nuts if desired. Remove from heat.
Note: If using a microwave you may heat several times, if necessary, 15 seconds on high between stirring.
Bring the soy milk and margarine to a simmer over low heat (in a double boiler or in the microwave). Stir.
Pour the mixture quickly into the prepared pan. Chill for 1 hour then cut into squares.
Yield: 2 to 3 dozen squares
Easy Vegan Peanut Butter Fudge
3/4 cup vegan margarine
1 cup peanut butter
3-2/3 cups confectioners' sugar
Lightly grease a 9x9 inch baking dish. In a saucepan over low heat, melt margarine. Remove from heat and stir in peanut butter until smooth. Stir in confectioners' sugar, a little at a time, until well blended. Pat into prepared pan and chill until firm. Cut into squares.
Vegan Raw Candy Recipe
Four simple but extremely healthful ingredients create Vegan Raw Candy. Raisins, walnuts, vegetable oil and sliced almonds.
1 cup raisins
1 cup walnuts
1 tablespoon vegetable oil
1 cup sliced almonds
In a food processor combine raisins and walnuts. Process until they form a sticky ball. Coat hands with oil and roll mixture into balls the size of large marbles, then coat with sliced almonds. Cover and refrigerate for up to 3 days. Yield: 40 Vegan Raw candies