(120 milliliters) maple syrup (I don't recommend honey - see post!)
(85 grams) salted cashew butter (the kind with just cashews and salt)
(56 grams) coconut oil
11/8 - 1/4 teaspoon
salt if your cashew butter is unsalted
sea salt to top off the candyLine a mini muffin pan with 12 waxed or silicone muffin liners.
a small saucepan, mix together the maple syrup, cashew butter and coconut oil over medium heat. Add salt, if using (starting off with 1/8 teaspoon and adding more, if needed). At first it might not appear to come together well but be patient.
constantly, bring to a boil and while continuing to stir constantly, boil for about 2 minutes. It should have thickened a bit and become glossy. If it hasn't, boil for up to another minute. If you use a heavy bottom pan, you may need to boil it a little longer. Stir in the vanilla until well combined.
into the liners and place the pan in the freezer. If you don't have room in your freezer, refrigerate for a few hours until firm and then transfer the fudge pieces to a small container that does fit in your freezer.
/ chill until the tops are no longer runny, top with flaky sea salt and return to the freezer.
for about 2-3 hours. The liners will be easy to remove once the fudge has thoroughly frozen. They'll stick if you try to remove them too early. Store in the freezer for up to 3 months or the refrigerator for 1 month. If storing in the freezer, defrost for about 10-20 minutes at room temperature.
Grandma Bethie's Butterscotch Brownies. These butterscotch brownies are one of the cookies that I remember baking, and enjoying as a young girl This is a perfect recipe for teaching a child how to bake
You guys. Ugh… this gestational diabetes is killing me this month. Not only is it Valentine's Day and not I have to miss out on all those delicious chocolates that are floating around this time of year… but it's also my birthday month and I can't even indulge in some birthday cake or treats like these gorg red velvet cookies