Guest guest Posted March 27, 2002 Report Share Posted March 27, 2002 These recipes sound yummy. Couldn't you drizzle some good melted butter on the popcorn first - or maybe after mixing with syrup? - to make a better balance of fats and carbs. The other question for experts - how much do we lose by not soaking the popcorn? Peace, Kris , gardening in northwest Ohio ----- Original Message ----- From: L <lierrekeith@...> < > Sent: Monday, March 25, 2002 7:02 AM Subject: easter baskets > Hi , > Can you get Sunspire malt-sweetened chocolate chips > where you live? Here's a recipe for chocolate fudge I > developed back when I was a vegan. > > 3 cups peanut butter > 5 cups Sunspire chips > > It's really easy--you melt the chocolate, stir in the > nut butter, pour it onto a greased cookie sheet, stick > it in the fridge. Remembering to cut it before it > hardens completely will make your life easier. The > only tricky part is melting the chocolate on a > seriously LOW heat. Chocolate burns at a really low > temperature, like 120 or something. So be patient. > Also--chocolate and water DO NOT mix. If any moisture > gets in, the chocolate will seize and be useless. So > make sure everything is squeaky dry. I don't use a > double boiler, just a solid pot on a very low flame. > If you use almond butter or other nut butter instead > of peanut butter, these butters are more viscous. So I > add a few more chips, maybe 3/4 a cup more. This fudge > is a totally forgivine substance. You can also add > other extracts or flavors to taste--mint, orange, > rapsberry. Or chopped nuts or coconut. It's endlessly > expandable stuff. > > I'm going to forward you my chocolate truffle recipe, > too, which takes more time, but is really great. > > Another sweet treat you can make easily is like > cracker jack, only with maple syrup. I live in New > England, where maple syrup pretty much runs in the > street this time of year. I've also done this with > rice syrup, and I bet honey would work as well, though > the boiling time may be different. > > 1/2 cup maple syrup > 8 cups popped corn (not sure how many kernels that is) > pinch salt > > Pop the corn until you've got 8 cups. One round in my > air popper is usually more than enough. Put the maple > syrup in a heavy (cast iron) pot, put on medium heat > and bring to a rolling boil. Let it boil for 2.5 to 3 > minutes. It will change to a dark color. Remove from > heat. Add the pinch of salt and all the popcorn. Stir > quickly, and pour out onto a seriously greased cookie > sheet. Let it cool and YUM! I had someone at a party > propose marriage to me on the basis of this popcorn. > (I said writing down the recipe would be easier.) > > An alternate to popcorn is to substitute 2 cups of > nuts instead of the corn. Any nuts work. > > The whole process takes maybe 5 minutes. Clean up is > easier if you grease your kettle with butter, but if I > forget I just soak it in water and the sugar dissolves > in a few hours. > > Hope this gives you some ideas. > Lierre > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
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