Disaster to Delicious!
I have loved marshmallows and marshmallow creme since I was a kid. We would leave the bag open at our house just so they'd get hard, or put them in ice cream for the same effect. My mom has learned to buy two bags at thanks giving time knowing my sister and I will eat half a bag before she has the chance to top her sweet potato souffle!
When I saw a recipe for homemade marshmallows, I was on it! Just like most recipes, I had to alter it to get the sugar down. Well lets just say my alterations didn't work so well the first time and I ending up with really thick (wrap around the beaters and stay there kind of thick) marshmallow creme like stuff. Couldn't let it go to waste so the options were, eat it or attempt to make fudge. Fudge it was, and to die for fudge as one of my clients said. I have to admit, it was to die for! I guess some of the best recipes come as a result of a disaster!
Recipe: Homemade Marshmallow Creme Fudge .
- 3/4 cup coconut oil (I used virgin for the coconut flavor)
- 1 cup full fat coconut milk
- 3/4 cup Lakanto or erythritol plus 1/4 + 1/8 tsp Lo Han
- 1 3/4 cup 65% or higher chocolate chips
- 1 1/2 tsp vanilla
- In large mixing bowl stir the water with gelatin and set aside
- In a sauce pan combine all maple syrups and bring to a boil
- Once syrup has reached 260-280 degrees, add to the bowl of gelatin. Add vanilla and salt to the bowl as well. Beat on high for close to 10 minutes until thick creme forms and begins to attach to beaters. It should be really gooey and in a clump for the most part. This is important or the fudge will not harden all the way. Set aside
- In large sauce pan combine oil, coconut milk, erythritol and monk fruit. Bring to a rolling boil. Once it boils, continue boiling for 5 more minutes, stirring
- Remove from heat and add chocolate chips and vanilla. Stir until chocolate is completely melted
- Add the chocolate mixture to the bowl of creme and beat on high until well blended. Make sure to get all hard clumps of gelatin incorporated.
- Spread in a 9x9 glass pan and place in freezer to set
- Can be stored in the refrigerator once it has hardened
You can certainly use all regular maple syrup but obviously sugar content will go way up and may be too sweet. I haven't tried this so I am not certain if it will turn out the same. Add a bit more real maple syrup if you don't have monk fruit.