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

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, vickys chocolate / maple vanilla fudge, gluten, dairy, egg & soy-free. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Vickys Chocolate / Maple Vanilla Fudge, Gluten, Dairy, Egg & Soy-Free is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Vickys Chocolate / Maple Vanilla Fudge, Gluten, Dairy, Egg & Soy-Free is something which I have loved my whole life. They’re nice and they look fantastic.

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. Stir in the vanilla and salt until well combined. Stir in the nuts, if using.

To get started with this recipe, we have to 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 it.

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

Press mixture into a wax paper-lined loaf pan. Remove from the heat, remove the vanilla bean add the chocolate and mix until the chocolate is melted and the mixture is smooth. Slice the vanilla bean in half through the center and squeeze out the vanilla seeds from each half into the fudge, and stir to combine. Pour the fudge into the prepared pan and shake back and forth into an even layer.

Steps 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

Slice the vanilla bean in half through the center and squeeze out the vanilla seeds from each half into the fudge, and stir to combine. 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. 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. a sweet vanilla fudge.

So that’s going to wrap it up for this special food vickys chocolate / maple vanilla fudge, gluten, dairy, egg & soy-free recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food in 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!