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To prepare the candy: Combine cocoa powder, soy milk and butter in a saucepot until the butter and cocoa powder are melted. Cook on low for 8 minutes. Transfer to a mixer with a paddle and slowly add the vanilla, salt and powdered sugar. The mixture is done when it no longer sticks to the blades. If it continues to stick, add more powdered sugar no more than 1/8 cup at a time. Add nuts if desired. Press into a 8x10 casserole dish, cover and refrigerate until set. Cut into desired size, dust with more powdered sugar and serve at room temperature.
About 48 pieces--depending on preferences, of course!
Cook to Cook: Plugra butter has a higher fat content than most American butter (82.5% butterfat). It gives your recipes a richer flavor and lower water content, and is used by some chefs in place of normal butter. The name "Plugra" is derived from the French plus gras ("more fat"). |
