Tyler’s No-dairy Chocolate Canna Fudge


I first heard about this recipe shortly after I gave up dairy, and, missing fudge, I decided to give it a go.  I got it right the first time by some fluke but then proceeded to run into heat issues in the subsequent 4 or 5 attempts. But I persevered until I perfected the recipe, and these are the steps I’m sharing today with Seedsman food. Cooking/Preparation time: 15-20 minutes Equipment you will need: Mixing Bowl Medium or large saucepan Wooden spoon (or equivalent) Kitchen Scales Measuring Jug Teaspoon Loaf dish or equivalent (eg. Tupperware) Baking Paper (optional) Ingredients: 155g Dairy-free Chocolate 250g Caster Sugar 120ml Milk alternative (Soy or Oat) – you could probably use almond, rice etc., but I have not tried these. 1 tsp Vanilla Essence 56g Infused oil, (Vegetable Fat or Coconut Oil) – Canna-butter would work but would make it dairy Method: Heat your infused oil to soften it, so it isn’t cold when you add it into your mix. You can leave it warming up slowly using the double boil method. Break up your chocolate into individual squares and place it in your mixing bowl.  Add one teaspoon of vanilla essence to the mixing bowl and place it to one side. Put your sugar and milk alternative into the saucepan and bring to the boil on a medium heat. Stir throughout from the moment you add warmth to ensure an even heat-up with no scalding. Note: Here, you are making sweetened condensed milk but without dairy. You have pre-prepared everything else as you will be stirring until this is ready to mix into the mixing bowl. As soon as you see bubbles rising to the top, start a timer for 7 minutes. Keep stirring, and you will notice the liquid bubbling and thickening over the time it is…

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Source : Tyler’s No-dairy Chocolate Canna Fudge

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