The next morning, I cut a square out and gave some to my wife, oldest son, and the baby to try. It took some elbow grease, but I finally got it in place.įinally, I covered the baking dish in plastic wrap (you could use Bee’s Wrap or another reusable wrap if you have some) and put it in the fridge to set overnight. I had to use a large metal spoon to smash the stuff down and smooth it into a baking dish. I might add some if I make another batch. The recipe called for chopped pecans, which I had ready, but I decided against them because the mixture was too thick already. But the machine dutifully did its job, and before long I wound up with something that appeared to be fudge. In the end, my best bet was to throw it in our stand mixer.Įven our mighty KitchenAid seemed to struggle with the utter viscosity of this bean fudge. This stuff just isn’t stirrable by human hands.I added about half of that, and I think the final product is plenty sweet. The recipe calls for a whopping two pounds of sugar, and my bag, which wasn’t entirely full, was two pounds itself.When it was time to mix in the confectioner’s sugar, I realized I had a couple of problems: Still, I managed to stir the dough up enough to start getting something that resembled fudge, albeit very bitter from the cocoa powder. I thought I was having problems before, but after adding all of this, the mixture became extremely thick. Once that seemed close enough, I added in the butter, cocoa, and vanilla. I gave up on the potato masher I was trying to use and turned to a dough blender instead. The beans didn’t mash nearly as well as I would have hoped. This is where I first started having trouble. The recipe calls for a ½ cup of melted butter, which is equal to a stick. Once the beans were done, I drained them well and threw one cup into a bowl to mash them. Also, with canned beans, I’d probably refrain from adding any salt. You could also use canned beans, but I would rinse and drain them well. I drained the beans, covered them with an inch of fresh water, and cooked them in my Instant Pot for 90 minutes on high pressure. This is just how I cook beans. Usually, when I cook a pot of beans I throw in a slice of country ham, but since I intended to use some of these beans for fudge, I added no seasoning. I let them sit in the water for an hour for a “quick soak,” which improves the texture of the beans and supposedly reduces the enzymes that make you gassy. I weighed out one pound, rinsed them, sorted them, covered them in an inch of water, and briefly brought them to a boil. I’ll definitely make this fudge for my family again when I cook beans or when I need to rotate my food stores.
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