Passover Fudge Glaze

This recipe uses a vegan cooking technique: pureeing nuts and water, then straining the liquid to make a milk substitute. This glaze was developed for our Chocolate Torte.

  • Yield: Makes 1 3/4 cups

Source: Martha Stewart Living, April 1998


  • 1 1/2 cups whole blanched hazelnuts
  • 2 cups sugar
  • 2/3 cup cocoa powder
  • Seeds of 1 vanilla bean
  • 8 tablespoons (1 stick) unsalted margarine
  • Pinch of salt


  1. Place hazelnuts and 1 1/2 cups water in blender. Blend until fine, 30 seconds. Set a fine sieve over a small bowl, and pour blended mixture through. Reserve puree left in sieve for Chocolate Torte. In another bowl, whisk together 1 cup sugar and cocoa powder; set aside.

  2. Place 1 cup nut liquid in saucepan with vanilla seeds, margarine, remaining 1 cup sugar, and salt. Bring to full boil. Whisk in cocoa mixture; return to boil. Remove from heat; let cool 30 minutes. Store in airtight container; refrigerate.


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