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TREASON
27-09--2005, 03:11 PM
VEGAN MARS BARS COURTISY OF VEGGIES WEBSITE.
http://www.veggies.org.uk/



NOUGAT


2 Cup of Soya Milk
9 oz. Soya Marg.
24 oz. Sugar
2 tblsp. Vanilla Essence
* 12 oz dried soya milk - soya flour works as a substitute
* Add 2 tbsp malt extractPut the milk, marge and sugar into a thick saucepan and heat, without stirring, on a low heat until it bubbles all over and triples in size.
Keep at this heat for 2 min (if you have a sugar thermometer, it should be 235 F./112.8 C.)
Cool.
Add the vanilla essence, malt extract and dried soya milk (or soya flour) and beat till creamy.
Pour into baking trays roughly the size of 48 mars bars, greased and lined with greaseproof paper, and freeze for an hour.
(*You could pour and freeze a base layer of chocolate first, see below).
TOFFEE


12 oz. Sugar
12 oz. Soya Marge
* 125ml soya cream. Concentrated soya milk (Plamil) will work instead.
3 tbsp Golden SyrupPut everything in a thick bottomed saucepan and heat on a low heat till it bubbles all over and triples in size
Keep at this temperature for 4-5 minutes, stirring constantly.
Pour the toffee over the nougat and freeze for another hour.
Cut into mars bar size pieces and re-freeze until the toffee is solid (this can take a couple of days.)
CHOCOLATE

Melt 1200g of vegan chocolate in a microwave if you have one (3 minutes full power per 100g) or place into a bowl above a saucepan of boiling water till melted.
Coat the bars with chocolate and place onto a greased tray. Re-freeze.


The Marathon Variation (Thermopylae Bars):

Replace vanilla essence with 340g jar of crunchy peanut butter (without the jar) & 20g chopped, un-salted peanuts