![]() ![]() On to the vegan fudge recipe! I hope you enjoy it, and also enjoy gifting it. ![]() Like fudge, but using whole-foods ingredients and healthier, lesser processed sweeteners. Recipe Note: Slice can be kept for up to 3 days in an airtight container. Place a heavy bottom saucepan over low heat. To make the icing, beat all the ingredients together in the bowl of an electric mixer until light and fluffy. With a few switch ups, I knew I could create a dense, sweet fudge-like square. Line a 8×8 square baking dish with parchment paper or lightly oiled aluminum foil and set to the side. I was thinking about the frostings for my raw brownies and raw chai squares. Almost makes that sweet tooth hurt! So, I didn’t have much interest in creating vegan fudge recipes. Vanilla Bean Fudge: The Perfect Homemade Gift 48. Lifestyle Blogger sharing food, cars, travel & tech. Milk - 1 cup at room temperature, we used 2. The kids love to help with the recipe and then we box it all up, bring it to school and hand out the goodies. ![]() Keep stirring frequently while the sugar dissolves. Add the sugar and sour cream and raise the heat to medium. Melt the butter in a medium saucepan over low heat. Vanilla Bean Caviar - 2 tsp vanilla bean caviar or vanilla bean paste. Line a 9 x 9-inch pan with aluminum foil, pressing down the sides of the pan, and spray the foil with nonstick cooking spray. Large Eggs - 3 large eggs at room temperature. You know what I mean? Too sugary, gritty, and sickly and yet not a lot of flavor. Cake Flour - 2 ¾ cups cake flour (or all-purpose flour). I love the idea of fudge – something dense and sweetly-satisfying – but it’s always been too sweet. While I’ve always loved sweets, fudge has never been on my recipe radar. As promised in my 12 days of Christmas Cookies post, today you can enjoy (and gift) that Vanilla Bean Almond Butter Vegan Fudge.īefore you scroll down, I must mention that until creating this recipe I’d never made a vegan fudge. ![]()
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