I wish our maple syrup was this cute!
Obviously, needs to happen in my kitchen ASAP. It is 100% on, and I want to try to do it by veganizing this recipe.
The plan is to sub Silk creamer for the light cream, almonds for the walnuts, and possibly use additional maple syrup in place of the corn syrup, since that’s not something I’m too into buying.
Here is my reason for this post
So, I’m planning to give this a whirl over the weekend most likely and wanted to get some feedback from you guys on my veganization plan. Do you think it’s going to work? Someone suggested agave instead of corn syrup, or I could pick up brown rice syrup if you think the syrup is mission critical.
Not that I’m scared of a cooking fail, but it’s more fun to end up with a tray of delicious fudge than to….not end up with a tray of delicious fudge!
Image Credit: Creative Commons photo by Focus on Ottawa
7 Responses
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sounds delish…i’m not very helpful when it comes to suggestions on veganizing things, but i’m great at offering encouragement! i don’t think the syrup part it critical, though, so i say give it a shot!
Thanks, Taylen! I think this is going to be a weekend project for sure!
can’t go wrong with fudge!
I think the maple syrup would work fine as a sub for the corn syrup. It sounds great!
I think you might want agave syrup to provide some flavor contrast. It tastes just like corn syrup without being evil, so I think that’ll make the maple brighter. I am, of course, making this all up out of my ass. One question, out of curiosity – why sub almonds for walnuts?
Oooh yeah, it very well might. That decision might be left up to whether I hit the store again this week or not! haha
The nut substitution is for two reasons: we already have almonds in the house, and I really love almonds! Actually, many of my cooking decisions follow similar logic.
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