This fudge proves the rule that anything will taste good with enough sugar and chocolate. It may not at all healthy for you, but then what fudge is? OK, it does have dietary fiber and protein, which you won’t find in any other fudge, so score one for the diet.
Make a couple batches of this to give to people at Christmas. They won’t believe you when you tell them it’s made with pinto beans.
1 C (240 ml) cooked soft pinto beans (drained and mashed)
¼ C (60 ml) milk
1 Tbsp vanilla
6 oz (170 g) unsweetened chocolate
6 Tbsp butter or margarine
2 lbs (950 g) powdered sugar
½ C (120 ml) chopped nuts (optional)
In a large bowl stir beans, vanilla and milk together, adding just enough milk to get the consistency of mashed potatoes. Melt chocolate and butter and stir into bean mixture. Gradually stir in powdered sugar. Knead with hands to get it well blended. Spread into lightly buttered 9-inch (22 cm) baking dish or form into 1-1/2 inch rolls. Chill 1-2 hours.
I’ve found I really prefer adding the nuts to disguise the inevitable lumpiness of mashed beans. If you don’t want to add nuts or want a smooth fudge, substitute bean flour for mashed beans. Whisk 1/3 C (80 ml) flour into 1 C (240 ml) minus 2 Tbsp water and bring to a boil. Cook while stirring for 5-6 minutes. Allow to cool and then follow the rest of the directions to make fudge.