Chef John's Christmas Miracle Fudge Popular Recipes

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Chef John's Christmas Miracle Fudge

"It's appropriate to name this Miracle Fudge because of how it is made. This is 100% vegan, is certainly scrumptious, and will make a beautiful holiday present."

Ingredients :

half of cup true-quality unsweetened cocoa (together with Guittard Cocoa Rouge), not packed
1/2 cup actual maple syrup
1 teaspoon vanilla extract
1 pinch salt
half cup subtle coconut oil, melted
half of cup chopped walnuts
1 teaspoon unsweetened cocoa powder for dusting, or as needed

Instructions :

Prep : 15M	Cook : 24M	Ready in : 50M

Place half of cup cocoa powder right into a mixing bowl and stir in maple syrup, vanilla extract, and salt. Pour in melted coconut oil and stir till thoroughly combined. Continue to stir until coconut oil hardens and the combination looks grainy and thick.
Place walnuts right into a dry skillet over medium warmth; shake skillet till walnuts are hot and odor nutty and fragrant, 30 seconds to one minute. Turn off heat and allow walnuts cool barely, about 1 extra minute.
Stir heat walnuts into fudge; combination will melt from the walnuts' heat. Stir fudge till smooth and sleek.
Pour fudge right into a silicone mold for making small ice cubes. Scrape any extra fudge lower back into the mixing bowl. Smooth the tops of the fudge pieces.
Wrap mildew in plastic wrap and freeze until fudge is corporation and set, at least 30 minutes. Remove plastic wrap and pa every fudge piece out of the mould. Dust pieces gently with 1 teaspoon cocoa powder earlier than serving or packaging as items. Serve cold; freeze leftovers.

Notes :

If you don't want to use a silicone mould, pour heat fudge into a plastic wrap-lined dish, chill to harden, and slice into small squares.
Reynolds® parchment can be used for less difficult cleanup/removal from the pan.

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