Sweet, but yet fresh lemon fudge for
the Easter holidays!
250ml white sugar
Juice and zest from 1 lemon
50g vegan butter
150g vegan white chocolate
90g coconut oil
Grease a baking dish (or use baking paper on the
inside). In a cooking pan, bring the sugar, lemon juice and lemon zest to a
boil. Strain the lemon syrup into a cooking and bring it up to 114 °C, check
with a kitchen thermometer. You need to constantly check the temperature and
stir frequently. When it reached 114 °C, add the vegan butter and bring it up
to 119 °C. When it reached 119 °C, add the white chocolate and stir it into the
fudge. Lastly, add the coconut oil little by little, and make sure that it blends
well with the fudge. Pour the fudge into the baking dish. Let it cool
completely, and then cut it into pieces.
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