Recipe: To Try At Home Vickys Chocolate / Maple Vanilla Fudge, Gluten, Dairy, Egg & Soy-Free

Recipe: To Try At Home Vickys Chocolate / Maple Vanilla Fudge, Gluten, Dairy, Egg & Soy-Free Delicious, fresh and tasty.

Vickys Chocolate / Maple Vanilla Fudge, Gluten, Dairy, Egg & Soy-Free. Great recipe for Vickys Chocolate / Maple Vanilla Fudge, Gluten, Dairy, Egg & Soy-Free. Sorry I didn't more step pics loaded, my hubby got home for Christmas and I forgot to take photos of the rest of the process :-[ Don't worry about the fudge tasting of coconut, that flavour is completely. Vickys Chocolate / Maple Vanilla Fudge, Gluten, Dairy, Egg & Soy-Free Sorry I didn't more step pics loaded, my hubby got home for Christmas and I forgot to take photos of the rest of the process :-[ Don't worry about the fudge tasting of coconut, that flavour is completely hidden with the other additions and this fudge tastes like any dairy.

Pour the fudge into the prepared pan and shake back and forth into an even layer.

Then add dairy-free chocolate chips, vanilla, and any other mix-ins you like!

I love adding walnuts or hazelnuts.

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.

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

1. It’s 1 of candy thermometer.

2. You need 1 of large heavy bottomed saucepan.

3. You need of Chocolate Fudge:.

4. It’s 600 g of granulated sugar.

5. You need 85 grams of unsweetened cocoa powder (2/3 cup).

6. You need 1 pinch of salt.

7. Prepare 400 grams of can full fat coconut milk (14oz).

8. Prepare 2 tbsp of butter*.

9. Prepare 1 tsp of vanilla extract.

10. You need of Maple Vanilla Fudge:.

11. You need 300 grams of granulated sugar (1.5 cups).

12. You need 300 grams of light brown sugar (1.5 cups).

13. You need 90 ml of maple syrup.

14. Prepare 1 pinch of salt.

15. Prepare 360 ml of full fat coconut milk (1.5 cups).

16. You need 120 ml of coconut oil (0.5 cups).

17. You need 2 tsp of vanilla extract.

This would also be yummy topped with crushed peppermint candies.

I remember I sometimes had problems with other fudge recipes becoming crystallized or grainy.

This fudge is basically fool-proof and turns out smooth and creamy every.

Stir in the vanilla and salt until well combined.

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

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. Dont 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. Dont 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 its 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, dont put it in the fridge.

10. When its 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, itll 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.

Stir in the nuts, if using.

Scrape the chocolate mixture into your prepared loaf pan and even it out.

Remove the fudge using the paper, flip it onto a cutting board, and peel off the paper.

Cut it into pieces to serve. a sweet vanilla fudge.

ALLERGENS: ALCOHOL MILK GLUTEN SOYA EGG PEANUTS NUTS SULPHITES DAIRY FREE Belgian Chocolate Swirl Am I looking tatty?