My spiritual master, Srila Prabhupada, called this mock milk fudge a “simply wonderful sweet”. Some varieties include a dash of essence such as vanilla, almond, lemon or lime. This version resembles firm, uncooked fondant in texture and is so easy to assemble that kindergarten children can turn out a successful batch for grown-up treats.
I have made this sweet around the world, using different processed ingredients. Health-food-store non-instant skim milk powder yields the creamiest consistency; and milkman brand instant non-fat milk powder is somewhere in between and slightly granular. If you use a granulated sugar raw or white process it in a blender until superfine. Because these ingredients are processed and stored under varied conditions, you may need to use more or less to use more or less milk powder to achieve the desired texture.
Preparation time (after assembling ingredients): 10 minutes
• Unsalted butter, at room temperature – ½ cup (120 ml)
• Confectioners’ sugar – 2/3 cup (60 g)
• Dry milk powder, or as needed – 1 ¾ cups (220 g)
• Milk or cream, or as necessary – 1 teaspoon (5 ml)
• A few drops of flavoring essence (as suggested above), or 2 tablespoons (30 ml) grated nuts or dried fruit puree
1. Cream the butter and sugar in a mixing bowl until light and fluffy. Using your hands, work in the milk powder and milk or cream, (adjusting proportions as necessary) to make a medium-soft fondant. Flavor with essence, nuts or fruit puree and continue to work until well blended.
2. Wash and dry your hands, then roll the fondant into smooth balls. (You can also roll the fondant around whole nuts or sandwich a pellet between nut halves). Place the confections in paper candy cases and keep refrigerated in a well sealed container for up to 4 days. Serve chilled or at room temperature.
24 simply Wonderfuls
By Yamuna Devi Dasi