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Salted Caramel Pecan Fudge

IMG_5535 The other day, as I was skimming through Foodgawker‘s front page, I came across this beauty: Salted Caramel Pretzel Blondies by Averie Cooks (Hi Averie!!). All I could think of to say, was, well….I was speechless, really. How could anyone ever turn those down? The crunchy chewiness of the blondie, the saltiness of the pretzel, the ooey gooey sweetness (and saltiness) of the caramel. Yum!

Then, I remembered seeing Kathy’s recipe for vegan caramel sauce somewhere. That was it. My mind was made up. I had to try my hand.

So, I have a little confession to make. This recipe was a perfect accident. I really meant to make some sort of cookie bar (blondie) like Averie’s, veganize them, and use pecans instead of pretzels. Sounds simple enough, yah?

But it was not to be. As fate would have it, without any egg or egg replacer or baking powder, the cornstarch just didn’t have enough “umph” to hold this babies up. IMG_5522

Instead, the longer they baked, the more ooey gooey wonderful they became. And then, when they were all perfectly cooled, alas, they were still a bit ooey gooey–just how I like fudge. And they were crunchy at the same time, and sweet, and salty, and, AND, AAANND….

They were wonderful. That is all.

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Yes, you know me better than that. That really wasn’t all.

They were addicting (still are). I’m sitting here typing this, trying to keep my eyeballs and hands from wandering off the computer and over to the counter where I have a little bag of this stuff sitting.

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That brings me to a whole ‘nother topic. Don’t make these babies more than once or twice a year, okay? While cruelty-free, they’re really not that healthy. I’d say, use ‘em for your sweetheart (or yourself) on Valentine’s Day, and, um…when you’re on your period or something (but only when its a really bad period).

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“To every thing there is a season, and a time to every purpose under the heaven:” Ecclesiastes 3:1 (King James Version)

I hope you enjoy this recipe, because later this week we’re going to have a season of healthier eating!

Blessings!

Coconut Caramel Sauce

Prep time 1 minute
Cook time 1 minute
Total time 2 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Dessert

Ingredients

  • 2 tablespoons coconut cream (the solid part in a can of full fat coconut milk)
  • 1/2 tablespoon vegan margarine (I use Earth Balance)
  • 3 1/2 tablespoons pure cane sugar
  • 3/4 - 1 teaspoons molasses (depends on how dark you want your sauce)
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon salt

Directions

Step 1
All you've got to do is dump all of your ingredients in a small saucepan and place it over medium-high to high heat. Once your mixture starts bubbling set a timer (or count slowly ;) ) for 50 seconds, and stir constantly with a wire whisk.
Step 2
Remove saucepan from heat, and allow mixture to cool for at least 30 seconds to a minute before drizzling it over your fudge.
Step 3
If your caramel sauce has cooled or hardened and is too hard to drizzle, add about 1/4-1/2 teaspoon of almond milk, and put it in the microwave for a few seconds or in a saucepan on the stove on low until soft.
Step 4
Drizzle this stuff on anything--apples, popcorn, fudge, whatever. :)

Note

Recipe inspired by Kathy's vanilla coconut caramel at Healthy Happy Life.

Vegan Salted Caramel Pecan Fudge

Ingredients

  • 1/2 cup vegan margarine (I use Earth Balance.)
  • 1 1/2 tablespoon cornstarch (I use non-GMO; Rumford brand is affordable.)
  • 3 tablespoons almond milk
  • 1 cup pure cane sugar
  • 1/2 tablespoon vanilla extract
  • 1 1/4 cup coarsely chopped pecans (divided)
  • 1 cup flour
  • 1 teaspoon course sea salt
  • 1 recipe vegan caramel sauce (See above.)

Directions

Step 1
Mix first 5 ingredients together well, then fold in your flour and 1 cup of chopped pecans. Save 1/4 cup of chopped pecans for sprinkling on top.
Step 2
Preheat your oven to 350 degrees Fahrenheit.
Step 3
Line an 8 inch X 8 inch pan with parchment paper.
Step 4
Press your doughy fudge batter into the prepared baking dish.
Step 5
Drizzle 1/2 of your caramel sauce on top of the fudge dough. Then, sprinkle 1/4 cup of chopped pecans on top.
Step 6
Bake at 350 degrees Fahrenheit for about 30 minutes. Allow fudge to cool for about 15 minutes, then drizzle your remaining caramel sauce on top, and sprinkle with about 1 teaspoon of course sea salt.
Step 7
At this point, you need to just try to forget about the fudge. :) It takes a loooooong time to cool. I ended up putting mine in the refrigerator for a few hours. Unless the fudge has cooled completely in the fridge, you're going to make a very big mess trying to cut it. So, learn from my mistake, and don't even attempt to cut it until it has cooled completely.
Step 8
Enjoy!

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{ 6 comments… add one }

  • Averie @ Averie Cooks April 10, 2013, 2:09 am

    Wow you outdid yourself on these bars and the vegan caramel sauce to boot! I love that you saw my recipe on FG and it inspired these…I’d love to have a sample :)

    Reply
    • Lindsay April 10, 2013, 12:28 pm

      Thanks, Averie! I would have loved to have a sample of your bars as well. :)

      Reply
  • Kelly @ Vegan Iowan April 11, 2013, 8:33 am

    These look fabulous! I think that while not healthy, vegan desserts are a fantastic way to show non-vegans that our diet is delicious, accessible, and fun.

    Reply
    • Lindsay April 11, 2013, 9:09 am

      Thank you, Kelly, for validating my feelings and easing my guilty conscience for even making them. LOL!

      Reply
  • Mrs. Herb April 11, 2013, 2:50 pm

    Oh. My.

    I have an unhealthy obsession with all things salted caramel. My favorite chocolate is Godiva’s salted caramel chocolate bars. (ARE YOU READING THIS, MR. HERB?!?!?!)

    Glad your bars/fudge were a beautiful disaster!

    Reply
    • Lindsay April 11, 2013, 5:06 pm

      LOL–HINT! HINT! ;) ;)

      Reply

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