Carob Fudge
12 squares
This came from a very old Gourmet magazine with a few of my changes.
- 1 ¾ cups brown sugar
- ½ cup carob powder
- 2 T. light corn syrup
- ½ t. instant espresso powder
- 1/8 t. salt
- ¾ cup pareve cream
- 3 T. unsalted pareve margarine
- 1 t. vanilla
- 1/3 cup chopped nuts
1. Combine brown sugar, carob powder, corn syrup, espresso powder, salt and pareve cream in a saucepan. Cook while stirring.
2. Add pareve margarine and bring to a boil. Keep stirring. Cook for about 45 minutes then remove from heat and stir in vanilla. Stir 5-10 minutes until creamy and glossy. Stir in nuts.
3. Pour mixture into an 8-inch square cake pan. Let cool then cut into squares.
Carob Brownies
This has no source.
- ½ cup honey or maple syrup
- 3 eggs
- ½ cup vegetable oil
- 3/8 t. salt
- ½ t. vanilla
- ½ cup carob powder
- 1 cup flour
- ½ T. baking powder
- 1 cup chopped nuts
1. Grease a square baking pan. Preheat oven to 350 degrees F.
2. In a bowl, cream together honey or maple syrup, eggs and oil.
3. Add salt, vanilla, carob powder, flour, baking powder and nuts and mix well. Spoon into greased baking pan. Bake in preheated 350 degree F. oven 25 minutes.
Sybil Kaplan is a Jerusalem-based journalist, author, compiler/editor of nine kosher cookbooks and food writer for North American Jewish publications. She leads walks of the Jewish food market, Machaneh Yehudah, in English.
