![]() ![]() Made with creamy vanilla fudge, and gumdrop candy pieces. If storing in the freezer, defrost for about 10-20 minutes at room temperature.Gumdrop Fudge is a rich, colorful Holiday treat. Store in the freezer for up to 3 months or the refrigerator for 1 month. They'll stick if you try to remove them too early. The liners will be easy to remove once the fudge has thoroughly frozen. Freeze / chill until the tops are no longer runny, top with flaky sea salt and return to the freezer.If you don't have room in your freezer, refrigerate for a few hours until firm and then transfer the fudge pieces to a small container that does fit in your freezer. Pour into the liners and place the pan in the freezer.If you use a heavy bottom pan, you may need to boil it a little longer. If it hasn't, boil for up to another minute. It should have thickened a bit and become glossy. Stirring constantly, bring to a boil and while continuing to stir constantly, boil for about 2 minutes.At first it might not appear to come together well but be patient. Add salt, if using (starting off with 1/8 teaspoon and adding more, if needed). In a small saucepan, mix together the maple syrup, cashew butter and coconut oil over medium heat.Line a mini muffin pan with 12 waxed or silicone muffin liners.1/8 - 1/4 teaspoon salt if your cashew butter is unsalted.1/3 cup (85 grams) salted cashew butter or sunflower seed butter for nut-free (the kind with just cashews / seeds and salt). ![]() 1/2 cup (120 milliliters) maple syrup (I don't recommend honey - see post!).Can I use a different type of liner? I only recommend waxed or silicone liners because the candy will stick to plain paper ones (at least mine did!).I’m not sure about ghee or any other fat. What can I use instead of coconut oil? Butter works for a non-paleo and non-vegan version.But it’ll still be yummy (although I think some added cinnamon would be a good idea!). If you use almond butter, it won’t taste caramel-like at all. What can I use instead of cashew butter? I’ve made this with peanut butter (for a non-paleo version), almond butter and sunflower seed butter for a nut-free version.You don’t get the right caramel-like texture and the end results tastes strongly of honey.Īnother thinner liquid sweetener might work but I haven’t tried it so I really can’t say for sure if it’d work. What can I use instead of maple syrup? I’ve tried honey but it doesn’t really work.Questions about this caramel fudge candy? :) It gives the candy this salted caramel kind of thing.Īnd if you can have dairy and are looking for something a little more traditional, these homemade soft caramels look amazing! If you don’t use salted cashew butter, make sure to add salt after mixing everything together! It’s absolutely necessary to the deliciousness of this recipe. That makes me sad because it’s seriously so delicious and easy to make. Check out this post on how to make peanut butter and use roasted and salted cashews instead of peanuts.Īnd once you have your cashew butter, then you can also make this paleo lemon fudge, which is one of my very favorite recipes! It’s one of those recipes that hardly anyone looks at because it’s such a strange thing to be looking for. Store-bought cashew butter is so ridiculously expensive so I always make my own. So… caramel fudge candy! Whatever they are, they’re SO good. They’re not fudge and they’re not exactly caramel, but something in-between. They’re not too hard out of the freezer but they don’t really melt in your mouth when they’re that cold. These little fudge candies are best refrigerated or frozen and then defrosted a bit. This vegan key lime pie or these paleo lemon bars would be excellent no-bake choices for when you’ve got a bit more time on your hands! All you do to make these little caramel fudge candies is boil everything for 2 minutes, pour into molds and then pop into the freezer! So when a sweets craving came upon me, I went with one of the quickest and easiest recipes I could think of. We’ve even been cooking on a small portable induction cooktop on our patio to avoid heating up the kitchen even more. When the kitchen’s 86 ☏ and we don’t have air conditioning, there’s no chance I’m baking. Paleo, vegan, gluten-free and dairy-free. Easy and delicious caramel fudge candy that’s basically just cashew butter, coconut oil and maple syrup. ![]()
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