½ cup brown sugar
¼ tsp salt
½ cup shredded coconut
½ cup thick soy milk (2 Tbs soy milk powder to ½ cup water)
1 cup chopped walnuts
2 Tbs carob powder
Boil sugar, salt, coconut and thick soymilk, stirring constantly. THE SOY MILK WILL BURN IF YOU DON’T KEEP STIRRING. Remove from heat and stir in carob and walnuts. Lightly oil a glass pie tin. Spread bottom of pan with the fudge. Cool. Refrigerate. When fudge is cold, slice and enjoy.
Suellen Ocean is the author of Poor Jonny’s Cookbook