Over the past few months, our tips for baking with coconut sugar post has seen some action. With the start of the new year, it's time to start thinking healthy or making a vow to continue habits from the previous year.
I have learned that if I just go on a diet and not a life style change it makes living pretty miserable. For one, who knows if there will be chocolate and good treats on the other side? Like the other side when we wear white, float around and sport wings. Or become reincarnated as a cricket. So....since no ghosts have come back to answer the question for me on if I will have chef inspired meals and be able to eat all the chocolate I want to when I die I need to come up with a reasonable solution for my problem here on earth.
I like to stay healthy and test my body to the limits with challenging fun workouts. Eating right helps me do that.
I like chocolate and sugar.
Balance is needed.
These maple coconut sugar fudge squares are delicious and allow me to stay healthy without the sugar highs but still give me something sweet to enjoy. It's wonderful and a piece or two is perfect and satisfied.
- ½ cup butter
- 1 cups coconut sugar
- 2.5 oz evaporated milk (Whole Foods sells a 365 organic store brand)
- ½-1 teaspoon maple extract
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 cups powdered sugar
- Lightly grease an 8x8 inch pan.
- In a saucepan set to medium high heat, place the butter, coconut sugar and milk. Heat to boiling, than continue boiling and stirring frequently until the mixture reaches the soft ball stage (approximately 10 minutes).
- Remove the mixture from the heat, stir in the maple and vanilla extract, then stir in the salt and powdered sugar until smooth.
- Pour mixture into the pan and smooth with a spatula. Allow fudge to cool before cutting.
Powdered Splenda or other sweetener can also be substituted for the powdered sugar although the texture and flavor may change slightly. Simply blend 1 cup of sugar substitute with 1 tbsp of arrowroot powder or cornstarch.
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