This recipe is taken from the book by Sandy Schulman entitled
"Macrobiotic Desserts", page 41. It is a real hit!
You will need 1/2 cup of the toasted carob powder,
(Bob's Red Mill is what I use).
l bar of Eden agar agar gelatin.
(The recipe calls for 2T of the agar agar powder.
I prefer the bar because it makes the end result
more creamier
The folks at Eden say 3 heaping Tbs. equals l bar.
I use a whole bar because I like the way it sets up with more
firmness).
1/2 - 3/4 c pure maple syrup. I use Shady Maple
Farms Organic Maple Syrup. (The recipe calls
for 1 cup, but this was way too sweet for me).
1 scant Tbsp. of Yannoh, Roma or Oskri grain coffee.
I use Oskri brand. (This is not part of the original recipe).
1/2 c. + 1T. water
2T pure vanilla (Remember to do yourself a favor
and use only pure
high quality vanilla. The vanilla flavor products
and Mexican vanilla are products of chemistry).
l dish about 8 1/2 x 5 x 1". If you have a large
bread baking pan, this would be close to the dimensions
for your purpose.
To begin:
Place water and agar-agar in a pan and let the
agar rehydrate for about 10-15 minutes. Set aside
while you:
Dry Roast the 1/2 cup of walnuts. Then chop and set aside.
Put your Vanilla and grain
coffee by the nuts: These are added at the end
of the cooking.
To the water and agar bar or flakes which
have been rehydrated, add the 1/2 c. of
carob powder, the salt and the arrowroot. Mix well.
Then add the tahini. Then the maple syrup. Be sure
there are no lumps.
Bring the ingredients to a gently rolling boil, stirring constantly.
If you have a flame tamer, you might find it useful.
Then reduce heat and simmer for 3 minutes. ( For this part
of the cooking, I like to use a
double boiler because I have more control that the ingredients
don't stick to the bottom of the pan. If you use the
double boiler idea, cook for 5 minutes on a higher heat after
you bring the ingredients to a boil.)
Remove from the heat. Add the vanilla, grain
coffee and nuts. Mix well.
Rinse your pan you put aside and spread your fudge into the
pan with a spatula. Let it set 20 minutes
or until the bottom of the pan feels cool. Place in refrigerator
or bottom shelf for at least 2 hours to set.
Cut into squares or cut it as you eat it. Keep Refrigerated.
Opt: For company, sometimes, I cut it in pieces just before it sets up
totally and set 1/2 a toasted
walnut into each piece that I will be serving and then refrigerate it
to firm it up.
Opt: Sometimes, I let it cool on ie a cookie sheet until it is
cool enough to handle and then wetting my hands, roll it into
a log, wrap it in freezer paper and put it in the refrigerator.
Then I cut off slices as I want some.
With some adjusting of the ingredients, this makes a
wonderful icing for brownies or a cake.
I am hoping you will enjoy this as much as I have.
Dorcas Gerace, AZ
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sea salt
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