Veganize It: Maple Almond Fudge

By On March 10, 2010 · 7 Comments · In Recipes and Food

I wish our maple syrup was this cute!

Yesterday, the amazing Alix of Cute and Delicious posted this recipe for vegan fudge. In the comments, I asked if she thought maple syrup would work in place of the corn syrup in the recipe. As soon as thoughts of maple syrup entered my brain, though, my mind shifted gears to dreams of maple fudge.

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

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7 Responses to Veganize It: Maple Almond Fudge

  1. Taylen says:
    March 10, 2010 at 11:34 am

    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!

  2. Becky says:
    March 10, 2010 at 12:07 pm

    Thanks, Taylen! I think this is going to be a weekend project for sure!

  3. Taylen says:
    March 10, 2010 at 12:23 pm

    can’t go wrong with fudge!

  4. Leigh says:
    March 10, 2010 at 6:14 pm

    I think the maple syrup would work fine as a sub for the corn syrup. It sounds great!

  5. The Frugal Hostess says:
    March 10, 2010 at 7:30 pm

    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?

  6. Becky says:
    March 10, 2010 at 8:14 pm

    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.

  7. uberVU - social comments says:
    March 11, 2010 at 3:38 pm

    Social comments and analytics for this post…

    This post was mentioned on Twitter by CanarsieBK: Veganize It: Maple Almond Fudge http://bit.ly/bdheHX via @GlueAndGlitter…