Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, vickys chocolate / maple vanilla fudge, gluten, dairy, egg & soy-free. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Vickys Chocolate / Maple Vanilla Fudge, Gluten, Dairy, Egg & Soy-Free is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Vickys Chocolate / Maple Vanilla Fudge, Gluten, Dairy, Egg & Soy-Free is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook vickys chocolate / maple vanilla fudge, gluten, dairy, egg & soy-free using 17 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Chocolate / Maple Vanilla Fudge, Gluten, Dairy, Egg & Soy-Free:
- Get candy thermometer
- Prepare large heavy bottomed saucepan
- Make ready Chocolate Fudge:
- Take granulated sugar
- Take unsweetened cocoa powder (2/3 cup)
- Get salt
- Make ready can full fat coconut milk (14oz)
- Get butter*
- Make ready vanilla extract
- Make ready Maple Vanilla Fudge:
- Make ready granulated sugar (1.5 cups)
- Take light brown sugar (1.5 cups)
- Make ready maple syrup
- Prepare salt
- Make ready full fat coconut milk (1.5 cups)
- Get coconut oil (0.5 cups)
- Make ready vanilla extract
Instructions to make Vickys Chocolate / Maple Vanilla Fudge, Gluten, Dairy, Egg & Soy-Free:
- 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
- To make the chocolate fudge, put the sugar, cocoa, salt and coconut milk into a saucepan
- Heat gently for around 10 minutes or until the sugar has completely dissolved, stirring as it melts together
- 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
- 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
- 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
- Meanwhile, line an 8 inch square baking tray or dish with foil, leaving an overhang on 2 sides. Spray the foil lightly with oil
- 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
- 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
- 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
- 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
- Keep in a lidded container either refrigerated or at room temp if you prefer your fudge softer
- The instructions for maple vanilla fudge are the same as for chocolate flavour
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 will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
