Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, vickys chocolate / maple vanilla fudge, gluten, dairy, egg & soy-free. It is one of my favorites. This time, I’m gonna 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 well liked of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Vickys Chocolate / Maple Vanilla Fudge, Gluten, Dairy, Egg & Soy-Free is something which I have loved my whole life.

To get started with this recipe, we must 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 cook it.

The ingredients needed to make Vickys Chocolate / Maple Vanilla Fudge, Gluten, Dairy, Egg & Soy-Free:

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

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

So that is going to wrap it up for this exceptional food vickys chocolate / maple vanilla fudge, gluten, dairy, egg & soy-free recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!