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

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

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Vicky@Jacks Free-From Cookbook

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 fudge you've ever made - but better lol

Ingredient

candy thermometer

large heavy bottomed saucepan

600 g

granulated sugar

85 grams

unsweetened cocoa powder (2/3 cup)

1 pinch

salt

400 grams

can full fat coconut milk (14oz)

2 tbsp

butter*

2 tsp

vanilla extract

300 grams

granulated sugar (1.5 cups)

300 grams

light brown sugar (1.5 cups)

90 ml

maple syrup

360 ml

full fat coconut milk (1.5 cups)

120 ml

coconut oil (0.5 cups)

Cooking instructions

* 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

* Step 2

To make the chocolate fudge, put the sugar, cocoa, salt and coconut milk into a saucepan

* Step 3

Heat gently for around 10 minutes or until the sugar has completely dissolved, stirring as it melts together

* Step 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

* Step 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

* Step 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

* Step 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

* Step 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

* Step 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

* Step 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

* Step 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