Hey guys! Happy Thursday. Things have been pretty crazy pre-Thanksgiving and beyond. I had the big responsibility of cooking the bird this year so I was VERY determined to not mess it up. Ha! I ended up being up the entire night before Thanksgiving because I was THAT nervous I was going to screw it up. However, it came out absolutely delicious.
We are approaching Christmastime and I couldn’t be more excited. My kids are anxiously awaiting Santa’s arrival and Christmas treat season has begun. My favorite Christmas treat to eat is fudge. My mom used to make her homemade fudge for every Christmas function we went to. I remember waking up on Christmas morning and that was the first thing I wanted before presents. Coming up with a fudge recipe that tastes a lot like my mom’s has been on my list for a long time. And… I think I have finally done it. The caramel totally was a spur of the moment decision but a good one. I topped the caramel off with espresso Jacobsen flake finishing salt. I absolutley love their salt. You can find them at Williams Sonoma or online.
AAAAAND! Exciting news! I have been working on something new that I am beyond happy about! As you may know, I have a huge passion for natural health and wellness which is what led me to becoming a Nutritionist. But what always sat in the back of my mind and what really goes hand in hand are the body and beauty products you use.. our world is full of toxic beauty products that can disrupt your hormones and cause cancer.. and the US still allows these ingredients in our body care and makeup. SO, I took a plunge that I have been wanting to for a long time.. I joined Beauty Counter! You can read all about Beauty Counter’s mission and shop my catalog here! (Please email me if you have ANY questions here)!
OK.. Back to the fudge.. Please let me know how this recipe goes if you decide to make it or modify it. I hope to get a few more recipes up before Christmas. Stay tuned!
Paleo Salted Caramel Fudge
(Gluten-free, vegan option)
Serves 12-16
Fudge Ingredients:
**READ ME**
(*This recipe should be doubled if you like thicker fudge. I used a pan like this.)
- 10 ounces dark chocolate chips OR 10 ounces sugar-free chocolate chips like Lily’s brand (you can find them here)
- 2 tablespoons stevia or xylitol
- 2 tablespoons organic unsalted butter or coconut oil
- 1/4 cococnut cream (the fat from the top of a can of full fat coconut milk. can also be purchased in a can on its own)
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon sea salt
Fudge Process:
1. Using a double boiler OR a medium sized saucepan on very low heat, melt all ingredients minus the vanilla over a double boiler. Whisk until melted.
2. When everything is melted and shiny, remove from heat and stir in the vanilla extract.
3. Pour mixture into a small square pan lined with parchment paper (I used 6×6″ pan)
4. Let mixture set for 1 hour before pouring caramel (if making). Let cool for 3 hours until slicing.
Salted Caramel Topping Ingredients:
**READ ME**
(*I haven’t fully mastered a keto caramel sauce.. yet.. the paleo version works very well. If you try to use a sugar-free brown sugar substitute, please let me know how it goes!*)
- 1 1/2 cups canned full fat coconut milk (Must be canned. I used Whole Foods organic coconut milk)
- 1/2 cup coconut sugar (sugar substitute for keto)
- 2 tablespoons of butter or coconut oil
- 1 teaspoon vanilla extract
Salted Caramel Topping Process:
1. In a heavy medium sized pot, melt coconut milk and coconut sugar over medium heat.
2. When mixture comes to a boil, turn down to a simmer and simmer for about 30-40 minutes, stirring every few minutes.
3. When mixture is thick and coats the back of a spoon, add the butter or coconut oil and cook for 5-10 more minutes until mixture is very thick.
4. Remove from heat and pour into a heat-safe bowl. Cool for 10 minutes and then pour, while still warm, pour on top of the fudge.
5. Let set in fridge for 2-3 hours before slicing. Add a finishing salt, if desired. (I used Jacobsen espresso flake salt)
