![]() Once the fudge has set, remove from the pan and slice into 25 squares. If you are in a hurry, you put it in the freezer for an hour instead. Add a bit of pink sea salt and place in the fridge for a few hours to set. Pour the mixture into an 8 x 8″ pan that is line with aluminum foil or parchment paper for easy removal. Just let it come to room temp and give it a whisk for a few seconds with an immersion blender (or hand mixer) and it will end up smooth and thick. You’ll get a few lumps from the tapioca flour and the coconut oil will rise to the top. Cinnamon, nutmeg, ginger and allspice get added along with a dash of sea salt and some tapioca flour. No self respecting pumpkin anything is worth its name without a great spice mixture. ![]() I cooked it over medium heat for about 5 minutes, whisking all the time. Canned pumpkin puree and coconut oil get added to the mixture. It just took about a minute to get it to a nice caramel looking stage. I started by combining my maple syrup, vanilla extract and coconut butter over low heat in a saucepan. I also used a bit of tapioca flour to help it thicken well. The rest of the ingredients are a great blend of spices, some pure vanilla extract and pumpkin puree. (See my tips for perfect fudge making here.) This fudge sets well and has a lovely crisp texture that I find most appealing in fudge recipes.īut how on earth do you make a clean eating fudge, when the normal ingredients are butter and refined sugar? Easy – it’s food substitutes time! For this fudge recipe, I used pure maple syrup in place of granulated sugar, and coconut butter and coconut oil in place of butter. Making fudge can be tricky, especially when it comes to having it set well. This salted pumpkin fudge is really easy to make I earn a small commission, at no extra cost to you if you purchase through an affiliate link. This is a rich fudge, so you can keep them smaller if you'd like.This post may contain affiliate links.
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