Fudge.. The ultimate sugar hit and the treat most likely to be hidden from the kids as its ‘too special’ to share.
One of those items that magically appears after the kids finally go to bed. Add fruit and nuts if you are feeling posh.
I accidentally inhaled quite a few pieces of this in the process. Whoops a daisy 🙂
- 3 cups brown sugar, packed
- 225g Nuttelex
- 160ml Coconut Milk
- 2 cups Icing Sugar
- 1 Tbsp Pure Vanilla Extract
- Sugar Thermometer
- In a medium size heavy cooking pot, melt nuttelex with the brown sugar, stirring constantly. Be careful it does not burn.
- Continue stirring until boiling stage is just reached and then add the coconut milk, then let it reach the boiling point again.
- Lower heat and let simmer to 240F (115c) on your sugar thermometer (this can take from 3 to 5 minutes – using the thermometer is more precise and it is highly recommended). The more you cook the mixture, the harder the end result will be. This is where you can tweak to your liking. If you prefer your fudge creamy, cook it slightly less.
- When temperature is reached, immediately transfer the mixture to clean medium bowl and with the help of a hand held electric mixer, add the good quality vanilla and gradually add the icing sugar. If you find your mixture too dry, you can add a bit more coconut milk, one teaspoon at a time. Be aware that adding too much will change the end result, maybe making it too creamy for your liking.
- *If you would like to add fruit or nuts, this is where you would do it, with the help of a wooden spoon, just before pouring the delicious mixture in a mould to let it set.
- Pour in a square mould and let cool completely in the fridge. When set, cut into squares and share with all the people who have been nice to you during the year. Alternatively you can ‘score’ the fudge before it is completely set. Slice gently the top of the fudge into the portion sizes so the slices come out beautifully cut, just slide the knife along the surface without applying too much pressure.
- This can also be frozen for later use.
Notes: Adapted from the fabulous hard work of http://liveitupvegan.blogspot.com.au/