Gluten-free doesn't have to mean fudge free
OK. So I thought that gluten-free meant taste free. Frankly, I've avoided trying anything with that moniker until a kind reader recently asked if I would include some recipes for her gluten-free needs in Vegetarian On A Budget.
The holidays are approaching and that means all kinds of foods that we shun the rest of the year because they are good, but not so good for you. One of my personal favorite ways to fall of the good for you train is fudge.
I love fudge.
Until a few years ago, I didn't know fudge could be made without a marble slab in which the sugary treat is kneaded and turned. So having discovered the basic microwave version that apparently every other family in the world makes, I whipped up lots of fudge for holiday eating.
Now, while looking for something that might satisfy the gluten-free eater, I discover that that microwave treat with powdered sugar is apparently gluten-free.
SWEET! (Literally.)
So with five minutes of work and an hour of waiting time, you can have fudge ready for even those on the special diet. You could pour this over a ground almond crust and have a gluten-free pie, I suppose.
Happy to know that my gluten-free friends would not be suffering a fudge free holiday season, I made up a batch and I have no idea what the difference between this and the original recipe might be.
Gluten-free fudge
4 cups of powdered sugar1/2 cup of unsweetened cocoa
1/4 teaspoon of salt
1/4 cup - minus a teaspoon - of milk
1 tablespoon of vanilla
1/2 cup of butter
- In a 1 1/2 quart casserole dish, stir together the sugar, the cocoa, the salt, the milk and the vanilla until it's all partially blended.
- Put the butter over the top of the mixture, in the center of the dish.
- Microwave it on high for two minutes.
- Stir well until it is smooth.
- Pour it all into a greased 8 inch square dish and chill for about an hour.
Vegetarian, gluten-free
