Do you know about foodgawker? Be warned before you click, I have mixed feelings about the beautifully curated food on display. First I am in awe, then starving hungry, then sneakingly jealous. I gave up taking photos of food becaue I never did the plate justice. Drawing is easier (though popcorn is a bitch to render properly).
After coming back out of the black hole of clicks and clicks and clicks, I mentally saved the address of this pretty space. She takes real photos, seems to live in a perfectly presented Japanese world. And her popcorn fudge recipe also inspires paradoxical emotions.
Why did no-one tell me about this before? I can have sweet popcorn fudge in five minutes flat!
Why on earth did you tell me about this? Popcorn fudge is now going to be my go-to quick supper. This is decidedly dangerous.
The recipe is easily adaptable, depending on your ethical stance towards food. Her version is vegan while still being proper fudge. I tried it with cream and milk, both good. Almond and peanut butter both worked, one more subtle than the other.
I was too lazy to go buy peanut flour (five minute fudge does not involve changing out of pyjamas) so tried both chickpea flour – faintly nutty and not unpleasantly savoury, though not obvious if unaware – and plain cocoa. The only non-negotiable item is the coconut oil, for it solidifies at room temperature, important for the fudge texture. (If you use olive oil, you have to keep it in the freezer…which is not a terrible idea, but!)
Did I mention the popcorn? In the fudge?! It adds bulk and crunch and a great contrast.
Did you know how to make popcorn in the microwave? Just some kernels and a paper bag? My mind has been blown several times today and it’s not yet lunchtime.
The chocolate and peanut butter version is sweet and classic. The almond and chickpea is more subtle and intriguing. Both will be thoroughly appreciated by vegans and carnivores alike.
Five minute popcorn fudge – Chocolate and Peanut Butter OR Maple, Almond and Chickpea flour
all credit to papillon for her vegan version – use whichever combination of ingredients you fancy, but try and get hold of some coconut oil, usually sold in Indian grocery shops
60ml (1/4 cup) coconut oil
60ml peanut butter OR almond butter
60ml agave syrup OR maple syrup
1/2 tsp salt
2 tbsp milk OR cream OR almond milk
70g (1/2 cup) icing sugar
70g (1/2) cocoa OR chickpea flour
40g (1 cup) popped corn (use 45g or 1/4 cup kernels, eat any spares)
Pop corn: tip kernels into a large paper bag with lots of space for expansion. Seal bag. Microwave on medium high for 2-3 minutes until fully popped.
Melt the coconut oil in a small saucepan. Add peanut or almond butter, the syrup and the milk or cream. Whisk and heat gently until it starts to bubble. Remove from heat, add salt.
Sift the icing sugar and the cocoa or chickpea flour into a large bowl. Pour in the syrupy mix and whisk carefully until combined. It will quickly form a thick dough. Fold in the popcorn with a spatula. It might get a little crushed, but no worries.
Grease a small plastic container (10x10cm for thick squares – 15x15cm for more portions) with a neutral vegetable oil. Press the fudge into it and refrigerate until firm enough to cut. (Freeze it if you are impatient.) Turn out of container and slice with a breadknife. Keep in fridge.