Like most people, I love fudge. Both the Judy Blume books and the tasty treats. Thankfully, dairy isn't causing me as many problems as it used to, but I still like trying out dairy free recipes as there are people in my life who can't have it.
Last week, an acquaintance posted a recipe for dairy free fudge on her social media account. She is one if those converts to coconut oil who claims it is the best thing ever. I've had a jar in the cupboard for a while, but have never tried it out. Coconut oil has been 'the thing' in 2015. It's widely used in West African and Caribbean cooking, but is currently held up as this year's grand cure all for everything that ails you. Whether or not it will still cure you in 2016 is yet to be seen.
The recipe looks simple enough, so I thought I would give it a go. http://thecoconutmama.com/coconut-oil-fudge/?c=JERF
The recipe calls for 1/4 cup of coconut oil to be whipped. At room temperature, coconut oil is pretty much solid, and even more so in the cool-ish houses of the UK. It said if the oil was already runny, it wouldn't have to be whipped, but it is unlikely to ever get that warm in my house.
So I put the 1/4 cup of coconut oil into the mixer a beat it on high.
My first thought was that this didn't seem like a lot. And whipping it really didn't seem to increase the volume much.
Then it says to add 1/4 cup of cocoa powder.
This still didn't seem like a lot. But I mixed it in anyway. I added 1/2 of vanilla and a pinch of sea salt. Then it says to add a "natural" sweetener and honey was suggested.
The recipe got vague at this point, indicating to sweeten to taste. I haven't made fudge for a few years, but it definitely has a lot of sugar in it. So I started off with one heaping tablespoon and kept tasting it. And another. And another. And another. And another.
I like bitter chocolate, but fudge isn't meant to be bitter. I probably used at least a quarter cup of honey.
Then it said to spread it in a 5" x9" loaf pan. This is where the quantities really didn't seem right. It barely covered the bottom of the pan, and the pan I was using was a 4" x8".
I also noticed that the coconut oil was already re-hardening in little clumps.
I covered it and put it in he fridge overnight as directed.
Then cut them. Or tried to anyway.
They're, in, rather sticky. And gooey. Really not the consistency if fudge.
When I tried to pick one up, it melted into my hands. I found it easier to pick it up with a fork!
Last week, an acquaintance posted a recipe for dairy free fudge on her social media account. She is one if those converts to coconut oil who claims it is the best thing ever. I've had a jar in the cupboard for a while, but have never tried it out. Coconut oil has been 'the thing' in 2015. It's widely used in West African and Caribbean cooking, but is currently held up as this year's grand cure all for everything that ails you. Whether or not it will still cure you in 2016 is yet to be seen.
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| The cure for all that ails you? I doubt that. |
The recipe looks simple enough, so I thought I would give it a go. http://thecoconutmama.com/coconut-oil-fudge/?c=JERF
The recipe calls for 1/4 cup of coconut oil to be whipped. At room temperature, coconut oil is pretty much solid, and even more so in the cool-ish houses of the UK. It said if the oil was already runny, it wouldn't have to be whipped, but it is unlikely to ever get that warm in my house.
So I put the 1/4 cup of coconut oil into the mixer a beat it on high.
My first thought was that this didn't seem like a lot. And whipping it really didn't seem to increase the volume much.
Then it says to add 1/4 cup of cocoa powder.
This still didn't seem like a lot. But I mixed it in anyway. I added 1/2 of vanilla and a pinch of sea salt. Then it says to add a "natural" sweetener and honey was suggested.
I like bitter chocolate, but fudge isn't meant to be bitter. I probably used at least a quarter cup of honey.
Then it said to spread it in a 5" x9" loaf pan. This is where the quantities really didn't seem right. It barely covered the bottom of the pan, and the pan I was using was a 4" x8".
I also noticed that the coconut oil was already re-hardening in little clumps.
 |
| Not a good picture, but the little white flecks are the hardening coconut oil |
Then cut them. Or tried to anyway.
They're, in, rather sticky. And gooey. Really not the consistency if fudge.
When I tried to pick one up, it melted into my hands. I found it easier to pick it up with a fork!
They tasted good enough. Sweet and chocolaty, but definitely not the consistency of fudge! As soon as it comes out if the fridge, it melts into a gooey mess.
Oh well. Worth a try!
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