Christmas is approaching, FUDGE TIME!

7 of December, and I was done with ALL my gifts over a week ago. First time ever! Usually Im running around like a headless chicken until hours before getting myself together. But no. This year, I am calm, organised and dare I say a perfect little wife. Tree is up, decorations are up, kids are watching the Elf movie and here we go. Bliss. Or…. boredom…?

I decided today is the day I will make christmas sweets. last time I made Christmas sweets I was probably 16. It was the one thing I always did at Christmas as a kid. Time to revive this tradition. Only obviously now, gluten free. Or maybe they always were? I remember things dipped in chocolate and fudge and ginger biscuits.

I am going easy on myself, starting with fudge 🙂

You will need;

  • 3 dl sugar
  • 2dl heavy (whipping) cream
  • 1/2 dl coco powder (make sure its gluten free as many are not!)
  • 50g butter
  • vanilla sugar or essence, or if you dont have, scrap it!
  • chopped nuts or seeds. (OPTIONAL)

Im going bare, no vanilla essence or nuts in my fudge. I like it plain.

In a pan with a thick bottom, add your sugar and cream and stir. Bring to a boil and lower the heat. You want it to continue to bubble, but not rapidly. The temperature needs to get to 122 degrees apparently, but a meat thermometer will NOT work. I do it the Swedish way and do “kulprovet”. This means you drop a small amount of liquid in a glass of cold water, when the liquid balls together to a lump and you can easily mould it with your fingers, its ready. This took around 15 minutes. Add your coco powder and stir until there are no lumps. Turn your heat off and stir in the butter (this is where you add your vanilla and nuts if using). DO NOT TASTE THE MIXTURE. Its hotter then hot and your tongue will be on fire for the rest of the day. Trust me.

Pour the mix in to your pan of choice that you prepared earlier. I lined mine with parchment paper, but you can use butter or oil if you like. The bigger your dish/pan, the thinner your fudge.

Leave it to cool. You can leave it out or pop in the fridge, up to you. Once its cool, take it out and cut in to squares on a chopping board.

Eat!

Store in fridge and eat within 2 weeks.

Linda

There are many versions of fudge. Some like it grainier, some like it chewier. Cook longer for less chew and more grain. Mess about with it, try adding the chocolate at the start, try it without butter 🙂 Anything goes in chocolatey gooey fudge world 🙂

Check out my pinterest Christmas board for more gf goodies!

 

3 thoughts on “Christmas is approaching, FUDGE TIME!

      • Coconut sugar takes more time to blend than normal sugar, its texture is coarse, but it enhances the flavor and people fond of the coconut flavor, enjoy it to the fullest, that is what my learning says.

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