Chocolate Fudge

The Gluten-Free Homemaker's monthly theme for December is chocolate, in particular chocolate fudge. So, to fit the theme, I remembered this recipe. I pulled it from deep in the archives, and made my little brother some chocolate fudge.

In the new goat milking barn!

But this time, this five-ingredient fudge is made with water instead of milk - perfect for anyone with a dairy allergy, or for us since the goats' milk drops in quanity in the winter. It's sooo simple and perfect. Silky Smooth. Rich and Chocolat-ey. Easy at the drop of a . . . thermometer. Or not. You don't need a thermometer. Just boil it five minutes at medium heat. If you want to be sure, drop some boiling sugar into super-cold water - if it easily forms a ball while in the cold water, but flattens once removed - you're done . . . or at least until your arm gets a good workout (don't feel like beating fudge? Oh, I'm sorry. Maybe you have a hand mixer? That'll do you a wonder).

Oh, yeah. Fresh-from-the-udder rich 'n' creamy goat milk with chocolate fudge? No problem for my mama!

So, you ready? Not too hard, right? If this recipe is like me speaking chinese to you, then you may e-mail me at h2 (at) gotdownsyndrome (dot) net for help.

Chocolate Fudge (Gluten-free, Dairy-free, Corn-free)
Adapted from Cocoa Fudge

2 cups sugar
1 cup water*
1/2 cup cocoa
1/4 cup lard
1 teaspoon vanilla (optional)


1. Combine the water, sugar and cocoa in a large saucepan (it boils up very high, so at least 4-quart. You don't want a sticky mess all over the stove like I had - so play it safe). Mix well. Bring to a boil over high heat; then lower the temperature to medium. Cook until it reaches soft ball stage (235 to 245 degrees). (I use a candy thermometer, or you could use the cold water test. Don't be scared - it's really not that hard. It takes about five minutes to reach the soft ball stage).


2. Remove from heat and add the lard and vanilla. Do not stir, and allow to cool for about 10 minutes or so. Beat (by hand or with a mixer) until very thick and the mixture begins loose it's shine. Quickly pour into a greased 8x8 inch pan. Let chill in the refrigerator until set.


Notes:
*I used to use goat milk, but today I tried it with water - awesome! My sister was surprised to hear I used water instead of milk.

~ Hanunyah


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