G is for Geologic Goodies!

This week, Jude started a new lapbook - The Earth  by A Journey through Learning.   One of the things he learned about were different kinds of rocks:

--igneous rocks - formed when hot magma cools and hardens

--sedimentary rocks - formed when tiny bits of things get squished together

--metamorphic rocks - formed when igneous or sedimentary rocks either get heated or squished

We made fudge as our pretend igneous rocks.  It's pourable when it's hot, and once it cools, is solid.   I remember making "Igneous Fudge" when I was in grade school.  I remember we were also experimenting with what happens to rock that is left alone to cool, and rock that is tumbled about.  Answer: left alone, the rock is smooth; mixed around and it is gritty and grainy.  Mrs. Petersen assigned my group to the "remain grainy" group (when sugar crystals are introduced while the fudge is still hot) and I have ever since made grainy fudge.  I don't know why -- it just has followed me for all these years.  I found a different recipe that doesn't use a sugar syrup, but instead uses powdered sugar mixed into a ganache.  Finally -- I can make smooth fudge!    Bonus is that the fudge is can be made without dairy products, so Jude can enjoy it!  The brands we used are indicated in (parentheses), but be sure to check labels every time to make sure they are safe for you. 

"Igneous" Fudge

Ingredients: 

1/2 cup coconut milk (So Delicious plain tetra-pak carton; canned or carton will work)
2 Tbsp dairy-free margarine (Earth Balance soy-free)
1 cup dairy-free chocolate chips (Enjoy Life Foods brand)
3 1/2 cups powdered sugar (Domino's)
1/2 cup cocoa powder (Hershey)
1/2 tsp salt (optional)
1 Tbsp vanilla

optional:  1/2 cup mix-ins (chopped nuts or dried fruit, chocolate chips,  mini marshmallows, etc.)

Directions:

 Line the bottom and sides of an 8" x 8" pan with parchment or foil (I love the no-stick variety!).  If using regular foil, you will need another teaspoon or so of margarine to grease the pan; if you are using parchment or no-stick foil, you can skip greasing the pan.

Here's a trick:

Press the foil around the outside of the pan. Then remove it and slide it into the pan. It will slip right into the corners!

In a small saucepan, heat milk and margarine until the mixture just comes to a boil.  Remove from heat.

Pour in the chocolate chips.  Allow them to melt for a minute or two, then stir until smooth.  Pour mixture into a workbowl. 

Mix the sugar and cocoa powder (and salt) together.    Sift the sugar mixture into the chocolate ganache, about 1 cup at a time.  Whisk the sugar into the ganache, making sure each addition is thoroughly mixed in before adding more.

Add vanilla (and mix-ins, if desired).  Stir to combine.  

Pour the liquid fudge into the prepared pan.  Tap against counter to remove any air bubbles.  Refrigerate until firm (about 2 hours).

Turn the fudge out onto a cutting board.  Peel the foil/parchment paper from the top.  Cut into 1" x 2" pieces.  Makes approx. 32 pieces.  (I cut ours a little smaller - mostly so I could have two pieces and not feel guilty!)   Store in an air-tight container with parchment or waxed paper between layers of candy.

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