Maple Fudge 2 Ingredient Recipe

2Ingredient Maple Syrup Fudge Wallflower Kitchen

WebNov 30, 2021 · Pour the maple syrup into a medium saucepan and bring to the boil, stirring occasionally. Use a candy thermometer to read the …

Rating: 4.2/5(20)
1. Pour the maple syrup into a medium saucepan and bring to the boil, stirring occasionally. Use a candy thermometer to read the temperature, letting it boil until it reaches 110c / 235f. Once it reaches this temperature, remove from the heat.
2. Let the pot cool to 80c / 175f, without stirring. Then stir the mixture rapidly with a wooden spoon or spatula. Keep stirring and after about 5 minutes, the mixture will thicken, lighten and become creamy. Stir in the vanilla.
3. Once it's thickened and the colour looks like a golden fudge colour, work quickly to transfer the mixture into your molds, as it will set fast. Leave the fudge in the molds to cool completely before removing. Keep the fudge in an air tight tin for up to 1 month at room temperature. Enjoy!
Rating: 5/5(6)
4. Line an 8 x 4 inch loaf pan with parchment paper.
5. Melt almond butter and chocolate in a double boiler on the stove over medium heat. Stir constantly with a spatula until the mixture is completely smooth and evenly mixed.
6. Pour chocolate mixture into lined loaf pan. Use spatula to smooth out the chocolate and evenly spread it across the loaf pan.
7. Place loaf pan into freezer for about 1 hour or until fudge is set.

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Low Carb Sugar Free Maple Fudge My PCOS Kitchen

WebJan 15, 2018 · Low Carb Sugar Free Maple Fudge. A traditional treat from Quebec that is soft and creamy with a delicious maple flavour! Course …

Rating: 5/5(12)
1. Read all of the instructions before making this sauce and have all of the ingredients ready on hand!
2. In a non-stick small pot, add the water, powdered erythritol, and lakanto syrup. Put on medium heat and simmer until the water starts to boil. I use a gas burner, so my heat was definitely higher.
3. Add the butter and start whisking with a whisk, still on medium heat, for a good 6-10 minutes until the liquid starts to become brown. First the butter will bubble like crazy and after a good 5 minutes, it will stop bubbling. Then it will start to smoke and then within 1 minute, the butter will brown. The butter NEEDS TO BROWN, this is the "burning" process for caramel. If it doesn't brown, your caramel will not work, so keep on heating, even turn up the heat if you have to, until it starts to smoke and the burn/change colour. Once the color changes, turn off the heat immediately and pour the cream in.
4. Once your pour the cream in, the pot will bubble like crazy, just make sure you continue to stir. The caramel will be very light in colour. Sprinkle in the xanthan gum, and pour in the maple flavouring. Turn the heat back on to medium-high, and continue whisking vigorously for a good 1-3 minutes. The sauce will start to thicken even more and get more brown in colour.

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