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Lickin' the Beaters 2: Vegan Chocolate and Candy
     

Lickin' the Beaters 2: Vegan Chocolate and Candy

by Siue Moffat, Celso (Illustrator), Missy Kulik (Illustrator)
 

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Chocolate, candy, and even ice creem—a vegan alternative to ice cream—are featured in this fun vegan dessert cookbook. With quirky illustrations, useful hints, and a handy “Quick Recipe” indicator, vegan renditions of tantalizing delicacies, both traditional and original, are included. Recipes include old favorites, such as carmel corn,

Overview

Chocolate, candy, and even ice creem—a vegan alternative to ice cream—are featured in this fun vegan dessert cookbook. With quirky illustrations, useful hints, and a handy “Quick Recipe” indicator, vegan renditions of tantalizing delicacies, both traditional and original, are included. Recipes include old favorites, such as carmel corn, saltwater taffy, pralines, cookies, cakes, and fudge, plus some brave, new gluten-free recipes, such as the Fabulous Flourless Chocolate Torte and the Toll-Free Chocolate Chip cookies. These decadent temptations allow treats for dairy-free or wheat-free diets as well as for anyone who loves sweets.

Editorial Reviews

From the Publisher

"Lickin' the Beaters 2 is not for the faint of heart! Are you afraid of sugar and fat? Then don't buy this book! For those who like their vegan desserts sweet and rich I dare you to bake and boil until your house smells like a chocolate factory and your friends come banging on your door." —Chad Miller, Food Fight Vegan Grocery

"Sugar and spice and all things nice. That's what this little book is made of."   —Sarah Kramer, author, Vegan a Go-Go and How It All Vegan

Library Journal
Moffat (Lickin' the Beaters: Low Fat Vegan Desserts) has found a niche in the ever-growing world of vegan dessert cookbooks. Chocolate lovers will be in heaven as they contemplate Chocolate Zucchini Bread, Brownies, Black Forest Cake, Chocolate Marshmallow Almond Pie, and six types of fudge. Some of the directions could have been clearer, such as when one is supposed to add the oil and soymilk mixture to the Soft Caramel, but that won't stop one from making the delicious Chocolate Tortoises. Moffat provides a bibliography on the social issues behind sugar harvesting as well as a list of fair-trade suppliers of vegan ingredients for the socially conscious cook. VERDICT Readers who enjoyed Isa Chandra Moskowitz and Terry Hope Romero's Vegan Cupcakes Take Over the World and Colleen Patrick-Goudreau's The Joy of Vegan Baking will find much here to satisfy their dairy-free sweet tooth. And there is an entire section devoted to vegan "ice creem."—Mary Schons, Hammond P.L., IN

Product Details

ISBN-13:
9781604860092
Publisher:
PM Press
Publication date:
01/15/2011
Pages:
176
Product dimensions:
8.70(w) x 11.34(h) x 0.44(d)

Related Subjects

Read an Excerpt

Lickin' the Beaters 2

Vegan Chocolate and Candy


By Siue Moffat, Celso Kulik, Missy Kulik

PM Press

Copyright © 2011 Siue Moffat
All rights reserved.
ISBN: 978-1-60486-276-8



CHAPTER 1

Candy Hints

Candy is scientific. People say that about baking, but I think it's paranoia! Candy making, on the other hand, takes time and requires you to be very patient and follow steps precisely.

* If you are in a hurry, don't attempt to make any candy that requires a thermometer.

* Heavy-bottom pots are required. If you use cheap aluminum pans I can almost guarantee your candy will burn.

* Always use wooden spoons to stir.

* Nonstick pans can be used, but because of toxins I prefer stainless steel. Professional candy makers often use pots made of copper.

* Most candy is affected badly by heat and humidity in the air — try to keep your candy making restricted to dry 60-65° F weather. If it's raining or snowing out you might have to boil the candy a few degrees higher.

* Most candy is supposed to be smooth — this means removing sugar crystals that form on the sides of the pot when you are cooking. Use a damp pasty brush or, if you have to, a fork covered in a damp paper towel. Some recipes require the crystal removal more than others. I've made notes in the recipes that need it.

* Most candy requires a low temperature. If you try and rush it you'll end up scorching your candy or having it bubble over. Bad for your morale and bad for the pan and stovetop!

* If you have problems with "fat separation" in certain recipes (the sugar and margarine aren't incorporated and candy looks oily) you can add a little hot water to bring the sugar and margarine back together. Add just a little at a time and stir, no more than two tablespoons.

* Think of a "plan B" in case you screw up. Would it make a nice icing? Could it be syrup on top of ice cream? Maybe you can crush the candy and put in cookies or on truffles.

* Hard candy reacts badly in humid weather, so it is best to wrap each piece individually and store in an airtight container at room temperature. Candy usually lasts for months this way.

* Most candy can live in the cool environment of the fridge. I've noted recipes where this isn't the case. Thawing to room temperature will make a nicer eating experience. In any case, all candy needs to be stored in airtight containers.

* It's a good idea to soak your pots in hot soapy water immediately after making candy. It saves a cleanup headache afterwards.

* Cold Water Test: If you are making candy without a thermometer (heaven forbid!) you can do the "Cold Water Test" to see if your syrup is the consistency you need. Many candy makers use both the thermometer and Cold Water Test together. Drop ½ teaspoon hot syrup from a spoon into a very cold glass of water. Let stand one minute. Take out the syrup ball and examine it.

Soft Ball: Syrup makes a soft ball that doesn't hold its shape. (232° to 240° F)

Firm Ball: Syrup makes a firm ball that holds its shape when held between your fingers. (242° to 248° F)

Hard Ball: Syrup makes a hard ball. Very firm between your fingers, but still pliable. (250° to 268° F)

Soft Crack: Syrup makes a very hard ball that is not pliable (270° to 290° F)

Hard Crack: Syrup is brittle and breaks between your fingers. (300° to 310° F)


Honee Peanut Centers

YIELD: ABOUT 100 SMALL SQUARES


¼cup margarine
1/3 cup natural peanut butter
pinch of salt
½cup Just Like Honey
1 tablespoon water
1 teaspoon vanilla
3 cups icing sugar
1/3 cup soymilk powder


1. Grease two 8-inch pans.

2. Combine the margarine, peanut butter, and salt in a pot, mixing on low heat. When the margarine is melted add Just Like Honey, water, and vanilla, and mix well.

3. Put the icing sugar and soy milk powder into a sifter. Gradually sift into peanut mixture. Make candy into a smooth dough-like ball and press into the pan. Cool and cut into small squares for dipping.


Sweet Pecan Centers

YIELD: 8-INCH PAN


1 cup brown sugar, packed
¼ cups margarine
3 tablespoons soymilk
2 cups sifted icing sugar
1/3 cup chopped pecans
1 teaspoon vanilla

1. Grease an 8-inch pan. In a medium pot boil the brown sugar, soymilk, and margarine, stirring constantly.

2. Simmer for about 5 minutes and then stir in the icing sugar, pecans, and vanilla. Pour into pan and place in fridge. Cut into squares when set.


Flavored Marzipan Centers

YIELD: ABOUT 50 PIECES


1 package (7 ounces or 200 grams) of vegan marzipan
(almond paste and sugar) various natural flavorings (such as
maple, vanilla, cherry, orange, banana, etc.)

1. Break apart the marzipan and knead a little. Add different flavorings to different parts. Flavorings with a base of oil or glycerine only need one drop per tablespoon of marzipan. Flavorings with a base of alcohol will need more.

2. Mix the flavorings in with your fingers and form into little bite size balls to be dipped.


Coconut Cherry Cream Centers

YIELD: ABOUT 50 PIECES


1 tub (8 ounces) tofu cream cheese
12 tablespoons icing sugar
½ cup finely shredded coconut
½ teaspoon natural cherry extract


1. In a medium pot on medium heat cook all until thickened.

2. Cool. Form into small balls.


Peanut Butter Centers

¼ cup natural peanut butter
dash of salt
icing sugar

1. Melt the peanut butter and salt.

2. Add enough icing sugar to get a soft center that holds its shape.


Lollipops

YIELD: 15 LARGE LOLLIPOPS


Pastry brush
Thermometer
15 lollipop sticks
1 cup sugar
½ cup water
1/3 cup corn syrup
dash of salt
¼ teaspoon natural oil flavoring
(ie. lemon, orange, peppermint, anise)

1. Set lollipop sticks on greased cookie tins or aluminum foil, 4 inches apart.

2. Combine sugar, water, corn syrup, and salt in heavy-bottom pot and place over medium heat, stirring constantly.

3. When the mixture begins to boil remove from heat, cover with tight-fitting lid, and let sit for 3 minutes.

4. Return to heat and bring to boil, without stirring. If sugar crystals form on the sides, wash them down with a wet pastry brush. When mixture reaches 305° F remove from heat and stir in flavoring.

5. Let sit for a few minutes. As the syrup thickens, it makes it easier to pour nice circles. Don't walk away and do something else — waiting too long will cause the syrup to harden in the pot!

6. Pour the syrup with a spoon over the top of the sticks. Wait a few minutes as the candy becomes firm. Unstick the lollipops with a spatula before they cool completely. Be careful! Too much pressure on one side and your sucker will break, sucker! Once cool put in mini plastic bags or wrap in wax paper. If you leave them out too long, they will become sticky.

Words of warning — do not scrape the last bits out of the pot! This will cause your pops to become grainy and not so wonderfully sparklingly clear. Whatever you do, do not boil on high temp or go above 305° F. Your pops will probably begin to scorch and then you've wasted your time!


Fancy Fudge

YIELD: 8-INCH PAN


A really nice, smooth, rich fudge. If you want a more traditional fudge, eliminate the cardamom and almond extract.

Thermometer

3 ounces unsweetened chocolate
½cup semisweet chocolate chips
1/3 cup Ricemellow Creme
1 teaspoon vanilla extract
½teaspoon almond extract
1½ cups sugar
1 1/3 cups almond soymilk or almond milk
6 tablespoons margarine
1 teaspoon cardamom

1. Line an 8-inch pan with foil, smoothing.

2. Chop unsweetened chocolate and place in medium bowl with chocolate chips, Ricemellow Creme, and extracts.

3. Boil the sugar, almond milk, margarine, and cardamom until it reaches 234° F.

4. Pour boiling milk mixture onto chocolate, mixing quickly until all is combined well. Just as it is losing its gloss and thickening (about to set) pour into pan.

5. Smooth top with spatula. Chill. After a few minutes, before it sets completely, cut into squares. Store in covered container in the fridge.


Butterscotch Fudge

YIELD: AN 8-INCH PAN


Exceptionally smooth and very cheap to make — you'll never spend $10 a pound on fudge again!

Thermometer

3 cups sugar
1 cup soymilk
dash of salt
5 tablespoons margarine
3 teaspoons vanilla


1. Use a large pot. Grease an 8-inch pan.

2. Combine sugar, soymilk, and salt in a large pot over medium heat. Stir continually until the sugar dissolves and the mixture boils.

3. Turn down the heat a little and cook until candy reaches 238° F — soft ball stage (drop a little fudge into glass of cold water. It should form a ball and when you take the ball out it should flatten between your fingers.) Do not stir while it is boiling!

4. Take pot off the heat and add margarine. Let cool to 110° F. Add vanilla and beat vigorously. Keep beating until the fudge thickens and starts to lose its gloss. This means it's nearly set, so quickly pour into your small greased pan.

5. Chill and store in covered container in the fridge.


Chocolate Fudge

YIELD: AN 8-INCH PAN


This fudge is richer than the fudge in my previous book, Lickin' the Beaters: Low Fat Vegan Desserts.

Pastry brush
Thermometer

1 cup soymilk
3 ounces unsweetened chocolate
2½ cups sugar
3 tablespoons agave or corn syrup
¼ cup margarine
1½ teaspoons vanilla

1. Grease an 8-inch pan. On medium heat, melt the soymilk and chocolate together in a large pot. Stir in the sugar and syrup. Cook the candy until it reaches 236° F, without stirring.

2. When sugar crystals form on sides of pot wipe with wet pastry brush. When candy reaches desired temperature take off heat. Add margarine, without stirring. Let stand until 110° F.

3. Add the vanilla and beat until it begins to lose its gloss. Pour into pan and chill in fridge.


Chocolate Banana Fudge

YIELD: ABOUT A POUND


Pastry brush
Thermometer

2 ounces unsweetened chocolate, chopped
1 cup white sugar
¾ cup soymilk
½cup brown sugar
1 small, ripe banana, mashed (about 1/3 cup)
2 tablespoon Just Like Honey or corn syrup
dash of salt
3 tablespoon margarine
¼ cup ground almond
¼ cup finely shredded coconut, toasted (optional)
1 teaspoon vanilla


1. Grease a loaf pan. Heat the chocolate, sugars, soymilk, banana, honey/syrup, and salt in a large pot. Stir until sugar dissolves then cook over medium heat until candy reaches 236° F. Wash down sugar crystals on side of pot with wet brush.

2. Remove from heat, add margarine, and cool to 110° F. Add the almond, coconut (if using), and vanilla. Beat until it thickens and pour into pan.

3. Cool and cut into pieces when firm.


Penuche (Brown Sugar Fudge)

YIELD: ABOUT ONE POUND (l2 GOOD-SIZED PIECES)


This is a creamy, caramel-flavored fudge.

Pasty brush
Thermometer

2¼ cup light brown sugar
¾cup soymilk
pinch of salt
3 tablespoons margarine
1 teaspoon vanilla
1 cup roughly chopped walnuts

1. In a large pot bring the sugar, soymilk, and salt to a boil, mixing until all the sugar is dissolved. Cook until syrup reaches 238° F; do not stir. Wipe down the sugar crystals with a damp brush a few times while cooking.

2. Place wax paper, parchment paper, or lightly greased foil into a loaf pan, reaching up halfway to the sides.

3. Take pot off heat and add the margarine; don't stir. Let cool to 110° F. Add the vanilla and nuts and beat until it loses its gloss and is about to set. Pat into pan. Chill.

I am not one for putting nuts into fudge, but Penuche is different. It wouldn't be quite the same without them.


Date Nut Fudge

YIELD: ABOUT ONE POUND


Pastry brush
Thermometer

2 cups sugar
½cup soymilk
3 tablespoons ground almonds
1 tablespoon agave syrup
2 tablespoons margarine
1 cup chopped dates
1½ teaspoon vanilla
½cup chopped walnuts

1. Grease an 8-inch pan. In a large pot mix the sugar, soymilk, almonds, and agave and cook on medium. Stir to dissolve the sugar and then afterwards only occasionally. Cook until syrup reaches 236° F, washing down sugar crystals on the sides of the pot with a damp pastry brush.

2. Remove from heat and add margarine. Let cool until 110° F. Add dates and vanilla, beating well. Pour into a pan. It will cover about 3/4 of the pan. Sprinkle nuts and press down firmly.


Caramelized Popcorn

YIELD: 3½ QUARTS


This candy is not fully coated like regular caramel corn and is a nice mixture of sweet and salty.

Thermometer 1 cup brown sugar
1/3 cup corn syrup
1/3 cup water
¼teaspoon salt
1½ tablespoons margarine
½teaspoon baking soda
½teaspoon vanilla
3.5 quarts (14 cups) popped popcorn (remove unpopped
kernels)

1. I suggest popping your corn on the stovetop. It tastes so much better than air-popped and it's easy! Coat the bottom of a pot with oil and put one layer of kernels at the bottom. Heat over medium high, shaking every once in while. When you start to hear the kernels pop, shake more. When the popping starts to die down, take off heat. Using a large soup pot will get you enough popcorn for this recipe.

2. Mix sugar, corn syrup, and water in a medium size pan. Cook at medium heat, stirring frequently.

3. When the mixture reaches 290° F, take off heat and stir in the salt. You may find that the temperature lurches up when you put the salt in. In that case, wait a few seconds before putting back on the stovetop. Continue to boil until the mixture reaches 300° F.

4. Remove from heat and add margarine, baking soda, and vanilla. Stir well. Slowly pour over popcorn, doing your best to coat all the kernels.

5. Spread out on a clean surface and let cool. Break into pieces.

Store in airtight container in the freezer and you'll have a convenient sweet that will last for months ... or serve at a party and it will be gone in minutes.


Caramel Corn

YIELD: ABOUT 9 CUPS


Much richer than the Caramelized Popcorn, this recipe is from Deb Stoiber, who takes care of old movies. I guess spontaneously combustible film and candy making do go hand-in-hand!

¾cup packed brown sugar
6 tablespoons margarine
3 tablespoons corn syrup
¼teaspoon vanilla
¼teaspoon baking soda
8 cups popped popcorn (unpopped kernels removed)

1. Preheat oven to 300° F. Pour popcorn into a large baking pan (3.5 quarts).

2. In medium pot mix brown sugar, margarine, and corn syrup. Stir and cook over medium heat until mixture boils. Without stirring, continue boiling at moderate and steady rate.

3. Remove pot from heat, stir in vanilla and baking soda. Pour caramel mixture over popcorn and stir gently to coat.

4. Bake in oven for 15 minutes. Stir, then return to oven and bake another 5 minutes. Remove from oven.

5. Spread caramel corn on foil or greased baking sheet to cool.


Light Toffee Popcorn

Thermometer

6 cups popcorn, unpopped kernels removed
1 cup mixed almonds and pecans, toasted
1 1/3 cup sugar
½cup margarine
½cup corn syrup
½teaspoon vanilla

1. Preheat oven to 200° F.

2. Mix the popcorn and nuts, place on baking sheet in oven to warm.

3. In a large pot mix the sugar, margarine, and corn syrup. Boil and simmer until 275° F.

4. Pour the popcorn and nuts into a large bowl. Add the vanilla to the syrup and mix well.

5. Coat the popcorn with the syrup and place on baking sheet. Separate the best you can with a wooden spoon. Cool and then break into pieces. Store in airtight container.


Popcorn Balls — Halloween Style

YIELD: ABOUT 18 BALLS


There's nothing quite like those popcorn balls you'd get in your loot bag at Halloween. If you were lucky and your parents didn't think there were razor blades in them, you'd get a great stick-to-your-teeth treat.

Thermometer

½ cup sugar
¼cup plus 2 tablespoons water
2 tablespoons corn syrup
¼teaspoon vinegar
pinch of salt
¼teaspoon vanilla
7 cups popcorn (unpopped kernels removed)
oil

1. In a large pot combine sugar, water, salt, corn syrup, and vinegar. eat until candy reaches 250° F.

2. Remove from heat and stir in vanilla. In a large bowl pour candy over popcorn, stir lightly to mix.

3. Oil your hands and form the popcorn into balls. Wrap in plastic wrap.


Krack That Jack!

YIELD: ABOUT 6 CUPS

A homemade vegan version of the candy you like to eat at the anarchist ballpark! Hide small plastic toys in your bag of candy for that old fashioned effect.

Thermometer

5 cups popped corn (unpopped kernels removed)
2/3 cup Spanish peanuts
¼cup fancy molasses
¼cup maple syrup
¼cup sugar

1. Mix popcorn and peanuts together in a large pot.

2. Cook the molasses, maple syrup, and sugar until it reaches 235° F.

3. Pour over popcorn to coat evenly. Break into pieces when fully cooled. Store in an airtight container.


(Continues...)

Excerpted from Lickin' the Beaters 2 by Siue Moffat, Celso Kulik, Missy Kulik. Copyright © 2011 Siue Moffat. Excerpted by permission of PM Press.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Meet the Author

Siue Moffat runs a chocolate truffle business out of her home and is the author of Lickin’ the Beaters: Low Fat Vegan Desserts. She lives in Toronto. Celso is the comic book artist and writer of Monk in Ogreland and has contributed to such zines as Celso, Clip-Tart, Free, and Hame-Kame-Ha! He lives in Portland, Oregon. Missy Kulik is a product and graphic designer who also draws comics for the free weekly paper Flagpole Magazine. She lives in Athens, Georgia.

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