Vickys Chocolate / Maple Vanilla Fudge, Gluten, Dairy, Egg & Soy-Free
Vickys Chocolate / Maple Vanilla Fudge, Gluten, Dairy, Egg & Soy-Free

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, vickys chocolate / maple vanilla fudge, gluten, dairy, egg & soy-free. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Great recipe for Vickys Chocolate / Maple Vanilla Fudge, Gluten, Dairy, Egg & Soy-Free. Pour in to the milk and chocolate mixture once it has. Rob Nixon's gluten-free, dairy-free chocolate fudge cake filled with decadent ganache The tart is equal parts crust, ganache and cocoa topping Mr Nixon makes the base from one and a half cups of almond flour, half a cup of cacao powder, two tablespoons of maple syrup and three tablespoons of coconut oil, mixed together into a thick crust.

Vickys Chocolate / Maple Vanilla Fudge, Gluten, Dairy, Egg & Soy-Free is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Vickys Chocolate / Maple Vanilla Fudge, Gluten, Dairy, Egg & Soy-Free is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have vickys chocolate / maple vanilla fudge, gluten, dairy, egg & soy-free using 17 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Vickys Chocolate / Maple Vanilla Fudge, Gluten, Dairy, Egg & Soy-Free:
  1. Prepare 1 candy thermometer
  2. Take 1 large heavy bottomed saucepan
  3. Take Chocolate Fudge:
  4. Prepare 600 g granulated sugar
  5. Take 85 grams unsweetened cocoa powder (2/3 cup)
  6. Take 1 pinch salt
  7. Take 400 grams can full fat coconut milk (14oz)
  8. Get 2 tbsp butter*
  9. Make ready 1 tsp vanilla extract
  10. Take Maple Vanilla Fudge:
  11. Prepare 300 grams granulated sugar (1.5 cups)
  12. Take 300 grams light brown sugar (1.5 cups)
  13. Make ready 90 ml maple syrup
  14. Get 1 pinch salt
  15. Take 360 ml full fat coconut milk (1.5 cups)
  16. Take 120 ml coconut oil (0.5 cups)
  17. Make ready 2 tsp vanilla extract

I am wondering how to make chocolate fudge using unsweetened cocoa powder, instead of chips. It's also incredibly delicious and will soon become a favorite dessert to have on hand in the fridge or freezer! As fudge goes, this is a really easy recipe for stovetop dairy free fudge, but results in a deliciously melt-in-the-mouth taste and texture. It's not snappy when you bite into it, like the more 'tablet' style fudges, it's soft and smooth, but has a perfect fudge texture.

Instructions to make Vickys Chocolate / Maple Vanilla Fudge, Gluten, Dairy, Egg & Soy-Free:
  1. Use 'Pure' Spread (dairy/soy-free), Vitalite (dairy/soy-free), gold foil Stork (dairy/soy-free), coconut oil or if soy isn't an issue Earth Balance Buttery Spread. Of course you can use dairy butter too
  2. To make the chocolate fudge, put the sugar, cocoa, salt and coconut milk into a saucepan
  3. Heat gently for around 10 minutes or until the sugar has completely dissolved, stirring as it melts together
  4. Turn up the heat and let the mixture come to a slow boil. Don't stir through this stage, it won't burn so don't be tempted. Don't disturb the mixture yet
  5. Using a candy thermometer, let the mixture reach 234°F / 112C. It will have reduced slightly, look very glossy and the bubbles popping on the surface will be very small and rapid due to the mix having thickened
  6. Carefully take the pan off the heat and add the butter substitute and vanilla. Don't stir it in yet! The mixture needs to cool to 125°F / 52C first
  7. Meanwhile, line an 8 inch square baking tray or dish with foil, leaving an overhang on 2 sides. Spray the foil lightly with oil
  8. Now that it's cooled a bit you need to start beating it viciously! You'll see it lose it's gloss and turn a matt colour. It'll feel stiff too. This takes around 10 minutes
  9. Pour the fudge into the lined tray and smooth over the top. At this point you can add a topping if you want to but I like it just the way it is. Let it come to room temperature to set, don't put it in the fridge
  10. When it's set, lift it out of the tray using the overhanging foil to pull it out easily and set it down on a chopping board
  11. Cut into squares or slabs. If gifting, slabs are best. You can wrap them in parchment then wrap again in foil. You can use this method to freeze it too, it'll last 3 months frozen
  12. Keep in a lidded container either refrigerated or at room temp if you prefer your fudge softer
  13. The instructions for maple vanilla fudge are the same as for chocolate flavour

Maple syrup is used in place of conventional refined sugar. Just add a couple of eggs at room temperature and a bit of vanilla. If you can't handle eggs, you can always make flax or chia eggs instead. Add in the melted chocolate chips and coconut oil, or as I like to call it, "the fudginess". I was inspired by another popular fudge recipe that uses only sweetened condensed milk and chocolate chips.

So that’s going to wrap this up for this special food vickys chocolate / maple vanilla fudge, gluten, dairy, egg & soy-free recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!