Vegan nutella fudge for eat.drink.picnic

Bloggers picnics!  Expect the unexpected!  I procrastinated about making soy condensed milk and nutella fudge until the night before.  Unexpectedly it worked.  The problem was at the picnic where half the fudge fell into a bowl of caesar salad.  Yet I refused to throw it out.  Cindy validated my stubbornness.  She said it tasted excellent even with a dab of mayo.  Now that is some fudge!

When I had decided to try out soy condensed milk, that was a challenge.  I wasn't sure how I would go.  A simple recipe was needed to test it.  Many years ago I made an amazing fudge with condensed milk, chocolate and maybe some butter.  This fudge was surpassed earlier this year when I made nutella fudge.  I decided that a jar of hazelnut butter from the Vic Market would turn this chocolate fudge into a gluten free vegan fudge.  Easy.

It was not quite as smooth as my previous version but equally delicious.  After I made the fudge, I looked at the ingredients in nutella.  I was shocked to discover that not only is the first (and hence biggest) ingredient sugar but that hazelnuts make up only 13% of the ingredients.  I could have possibly made some vegan nutella to use if I had had time, or added extra vegan butter and sugar.  However, as I didn't, the sugar in the fudge was far less sweet than in my other nutella fudge.  I liked the slightly bitter edge and slight crunch in this creamy rich fudge. 

My other contribution was this vegan queso dip (see below photo) that I am very fond of.  The only changes I made were to use rice flakes rather than oat flakes and to add an extra tablespoon of white miso.  It seemed lovely until I arrived at the Edinburgh Gardens for the eat.drink.picnic and dropped the tub of dip in a plastic bag.  The lid fell off and about half the dip spilt.  Such a terrible waste.  I cleaned up the rest that remained so that we were able to enjoy some of it.  I also took some vegie sticks and rice crackers.

Eat.Drink.Picnic was organised by AOF of Confessions of a Food Nazi as an alternative to the Eat.Drink.Blog Conference in Sydney this weekend. No fancy presentations here.  Just some food bloggers in the park.  Rugs thrown on the grass.  A fine spread of good food.  Thirty degrees celcius of sunshine.  Perfect in the shade.  Even a lack of cups and bowls or some fudge in a bowl of salad couldn't spoil the good feelings.

Blogger potlucks are a chance to taste amazing food - some that I have already read about and others that I look forward to being posted.  We started with AOF's Cauliflower Hummus, K's Red Pepper and Basil Dip, Michael's Caesar Salad with amazing GF bread croutons and Cindy's Asparagus with Walnut Dressing. Kenny arrived with Courgette Fritters (check out his lovely photos) and Carla brought along her Lentil Walnut Pate with Tofu Sour Cream and Risotto Balls.  But by the time Ed's beetroot, walnut and feta salad came along, I was onto sweet food. 

Not only were we lacking in cups for AOF's lemon drink (though Sylvia drank some out of a bowl because she was desperate), but there were hardly any bowls for Kristy's Balsamic Strawberry Ice Cream.  It tasted excellent anyway.  As did Lisa's Chocolate Brownies with gingernuts and Cindy's Apple Peanut Butter Crumble Slice.  I always leave these picnics realising I have missed tasting something and in this case it was AOF's Watermelon Date and Pistachio Salad.

Finally, Claire brought along seafood that didn't interest me, but the music on her little stereo sparked some conversation about 1980s New Zealand music.  Ironically this got me to dig out my Straightjacket Fits CD to listen to while we ate leftover dip, crackers and crudites that evening.  It took me full circle to remember living in a student household where my housemates talked about an AOF who had moved out shortly before me.  If you had told me that I would be sharing a picnic with her many years later I wouldn't have believed it.  But I am glad I did.

Previously on Green Gourmet Giraffe
This time last year: Rice paper rolls and brown rice salad
This time two years ago: The Wall, Rose Petals and Biscuits
This time three years ago: GYO Spiced yoghurt rice with nectarines and mint
This time four years ago: Novelty Cakes from the Archives

Vegan Nutella Fudge
adapted from this recipe
makes about 40 small squares

I batch of soy condensed milk
250g (1 jar) hazelnut butter
200g of 70% dark chocolate
50g margarine

Gently melt and mix all ingredients in a saucepan on the stovetop.  I found it quite a stodgy mixture.  Spread into a lined 20cm square tin.  Cool to room temperature and chill in the fridge.  Cut into small squares.  Store in the fridge for at least a week.

On the stereo:
Melt: Straightjacket Fits