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Vanilla nut fudge recipe4/17/2024 Your fudge should last at least 3 months in the freezer. Once all of the individual pieces are frozen solid, you can remove the whole baking sheet from the freezer (this usually takes about 2 hours) and then place the chunks of fudge into a freezer-safe container or freezer-safe bag. There’s nothing quite like frozen fudge! You can cut your fudge into individual serving pieces and pop them on a parchment paper lined baking sheet and put the whole sheet in the freezer. Usually, fudge can last about 3 weeks in an airtight container at room temperature. To keep your Oat Fudge as fresh as possible for as long as possible, be sure to store it in an airtight container at room temperature. Feel free to swap out the vanilla extract for other extract choices, like almond, orange, or even maple extract.If you’re looking to take your Classic Oat Fudge up a level, it’s time to drizzle it with some homemade caramel sauce, butterscotch sauce, or even hot fudge sauce! You can try to add different toppings to your Oat Fudge as it sets in the fridge, think different flavored baking chips, like chocolate chips, butterscotch chips, white chocolate chips, etc.As everything melts and dissolves, you’ll need to have extra room in the pan so it doesn’t overflow. Make sure you choose a large enough saucepan for your ingredients.I know it seems tempting to make sure you get it all, but if there are sugar crystals or anything else that didn’t get to dissolve or break down properly, it will cause your otherwise perfectly good fudge to become grainy in texture. Don’t scrape the sides of the pan when you’re pouring the fudge mixture from the saucepan into the prepared baking dish.Don’t forget to stir everything as you’re making the fudge, you don’t want it to burn, but you want to make sure everything dissolves and melds together properly.You can lift the whole chunk of dessert out and cut it into squares without ruining the edges. It makes cutting them so much easier and you end up ruining fewer bars or pieces of fudge in the end. Anytime I make dessert bar recipes or fudge, basically anything in a baking dish, I like to line my pans with parchment paper.“Critical role for peptide YY in protein-mediated satiation and body-weight regulation.” Cell Metabolism: Cell Press. “Effect of a high-protein breakfast on the postprandial ghrelin response.” The American Journal of Clinical Nutrition. “Antioxidant activity, inhibition of nitric oxide overproduction, and in vitro antiproliferative effect of maple sap and syrup from Acer saccharum.” Journal of medicinal food vol. Need another reason to love this recipe? It only takes a few minutes to prepare and there’s no cooking involved! When you include it in any meal (even a dessert like this), you’ll be more satisfied and less likely to keep eating due to the impact protein has on reducing ghrelin ( 4), your hunger hormone, and boosting peptide YY (which makes you feel full)( 5). I’ve included my I ❤️ Vanilla Protein powder to add a little extra protein. This recipe also includes almonds which are nutrient dense in healthy fat, fiber and moderate amounts of protein – plus they contain calcium, magnesium and Vitamin E ( 3). This recipe uses maple syrup which contains antioxidants ( 1) and is rich in minerals such as calcium, potassium and zinc ( 2). I also tend to opt for sugar sources like honey, maple syrup, and coconut sugar for their trace minerals. So I just suggest that you make sure you are eating a balanced overall diet and enjoying sweets and treats as a bonus. Your body recognizes white sugar, brown sugar, cane sugar, and all the other sugars as sugar. It’s a gluten-free and dairy-free Vanilla Nut Protein Fudge with all the decadence of a sweet treat, plus a healthy dose of protein for stable energy and healthy fat to help slow the release of sugar into your blood stream. I always get requests for healthy treats you can bring to a party or make for the holidays, so today I wanted to share this easy, delicious and festive recipe.
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