My recipes are grain free, refined sugar free and many are dairy free.
I am so excited about holiday baking, cooking and candy making. I absolutely love this time of year. The trees are so beautiful with different colors of leaves. Soon the trees will lose all of their leaves. The air is crisp, clean and cool. Often you can smell people burning wood in fireplaces. Most mornings when I wake up and have to put the dogs out there is a chill in the air. Sometimes I can even see my breath in the air. There is an energy in the air which I can’t explain or describe very well. The earth is about to paint nature with dark winter colors, and the sky will be a darker blue than usual. Soon the ground will be covered in a fluffy beautiful white winter coat that will be covered in footprint patterns left by the wild cottontails, jackrabbits or the wild birds of the area. The beauty of a blanket of snow left untouched except by the wildlife is one of the most artistic and breathtaking sites to take in. Take time to breathe in the chill in the air and seek the beauty that is all around us.
I have no artistic ability. I am not joking even my stick figures don’t look like stick figures. I am always impressed by people who can draw, paint or sculpt. My favorite artist is Pierre Auguste Renoir. Luncheon of the Boating Party is my ultimate favorite picture of all times. My canvas is the kitchen. My paints are spices, seasoning, and herbs. I hope to invoke emotions and feelings of comfort in the dishes I create.
I am so excited to create grain free and refined sugar free versions of traditional family favorites. I am exhilarated to know how much I have learned this past year that I am no longer afraid to take on the challenge of creating recipes for traditional Scandinavian Christmas treats. I will not have to feel deprived of my traditional foods, treats, and candies. One of the traditions we normally have and gift to family and friends is fudge. This is my version of a Kraft Fantasy Fudge. This version has coconut milk evaporated milk, homemade Marshmallow Fluff, and other sugars. My version uses hazelnuts it is my hat tip to Sweden as it is a favored nut in Scandinavia.
3/4 cup butter
2 cups maple sugar
1/2 cup powdered monk fruit sweetener
1/2 cup powdered coconut sugar
2/3 cup evaporated coconut milk
8 oz of homemade Marshmallow fluff
1 teaspoon vanilla
12 oz unsweetened chocolate disks
1 cup chopped nuts
Line a 9 inch by 13-inch pan with tin foil and spray with coconut oil. Combine butter, maple sugar, monk fruit sugar, coconut sugar, and evaporated milk.
Melt butter and sugars. Place a candy thermometer inside and bring mixture to 234 F degrees. Stirring occasionally. Cook approximately 12 minutes. Once the temperature is reached turn off and remove from heat.
Stir in marshmallow fluff, chocolate disks, and vanilla until chocolate is melted.
Once combined add nuts.
Pour into prepped pan and spread it out evenly. Allow to cool completely.
Once cooled refrigerate overnight. Remove the tin foil from the pan and cut into pieces. You can wrap candy in individual pieces of wax paper. Take a piece of wax paper and cut into 6 equal pieces. Wrap each piece in wax paper.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 3 g||4 %|
|Saturated Fat 1 g||7 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 6 mg||2 %|
|Sodium 18 mg||1 %|
|Potassium 32 mg||1 %|
|Total Carbohydrate 10 g||3 %|
|Dietary Fiber 0 g||1 %|
|Sugars 6 g|
|Protein 0 g||1 %|
|Vitamin A||1 %|
|Vitamin C||0 %|
|* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|