This recipe is originally from the
very popular Swedish “Princesses’ cookbooks” from the 1930’s. This is my vegan
version, where I also added some mint flavor.
500ml plant-based cream
250ml coconut sugar
150ml agave syrup
20-30 drops of peppermint oil
Grease a baking dish (or use baking paper on the
inside). In a cooking pan, bring all the ingredients (except the peppermint
oil) to a boil. Bring it up to 118-120 °C, check with a kitchen thermometer.
You need to constantly check the temperature and stir frequently. When it
reached 118-120 °C, take it off the heat, add the peppermint oil, stir it in,
and pour it into the baking dish. Let it cool completely, and then cut it into
pieces of fudge.
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