Ghostly Vanilla Fudge

2 Cups Granulated Sugar

1 Cup Unsweetened Non-Dairy Milk

1/4 Teaspoon Salt

1/4 Cup Vegan Butter

2 Tablespoons Vanilla Extract

Lightly grease an 8 x 8-inch square pan, and set aside.

In a large, high-sided saucepan, combine the sugar, non-dairy milk, and salt. Stir thoroughly to distribute the ingredients, and then leave the mixture alone until it comes to a steady boil. Clip on a candy thermometer, and cook until it reaches 238 – 240 degrees, stirring CONSTANTLY, or else the pot is liable to boil over and make a big sticky mess- Mark my words!

Once it reaches the proper temperature, remove the saucepan from the heat, and allow the mixture to cool to 110 degrees. Add in the butter and vanilla, but do NOT touch it while it’s cooling; just keep that spatula at bay for now. As soon as it hits 110, start beating it vigorously with a sturdy spoon or spatula, and just keep stirring until it feels like your arms are about to fall off. It should take anywhere from 10 – 15 minutes before the mixture will thicken and loose some of its shine. At that point, you can pour it into your prepared pan, tap it a few times on the counter to smooth out the top and release any air bubbles, and then transfer it to the fridge to chill.

Let rest for at least 3 hours before cutting, into either simple squares or cute shapes, using a small ghost-shaped cookie cutter. For ghostly eyes, press round sprinkles into the heads, or use tiny drops of melted chocolate (applied with a toothpick.)

©Hannah Kaminsky