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

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, vickys chocolate / maple vanilla fudge, gluten, dairy, egg & soy-free. It is one of my favorites. For mine, I’m gonna make it a 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 recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Vickys Chocolate / Maple Vanilla Fudge, Gluten, Dairy, Egg & Soy-Free is something which I’ve loved my whole life.

Healthy Sticky Chocolate Fudge Cake Gluten, Dairy + Grain Free. In a jug, whisk together the vanilla, honey, egg, pumpkin and cashew butter with a fork. Pour into the dry ingredients and mix until well combined.

To begin with this particular recipe, we have to first prepare a few components. 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 it.

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

These easy vegan No Bake Cookie Dough Bars taste like real deal cookie dough with a hint of peanut butter - a gluten-free, dairy-free and delicious. In a sturdy blender, combine the whole grain and liquid of choice (if using the dairy-free option, also include the raw apple cider vinegar). Blend on high until the grains are well blended into a smooth. Gluten-free, dairy-free, grain-free and no refined sugar.

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

Yes, even the glorious chocolate fudge frosting! He is trying to stay away from grains and dairy because of migraines and autoimmune inflammation, so I needed to find a Paleo cupcake recipe. This dairy-free fudge couldn't be easier! I was inspired by another popular fudge recipe that uses only sweetened condensed milk and chocolate chips. Then add dairy-free chocolate chips, vanilla, and any other mix-ins you like!

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