Healthy Caramel and Pumpkin Spice Fudge
- Total Time: 25 mins
- Yield: 20 1x
Description
This candy is dairy-free, sugar-free and vegan but still rich and full of decadent flavors.
Ingredients
- 1/2 cup (120 ml) rice malt syrup
- 1/2 cup (120 ml) coconut cream
- 1 cup (240 ml) pumpkin puree
- 1/2 tsp cinnamon powder
- 1/2 tsp ground cloves
- 1/2 tsp ginger powder
- 1 1/2 tsp agar agar powder
- 1/2 cup (120 ml) coconut flour
- 3 tbsp (45 ml) organic coconut oil
- 1 tbsp (15 ml) cacao nibs, optional
Instructions
- Pour rice malt syrup into a small (3 cup capacity) saucepan set over medium high heat. Bring the syrup to a boil and reduce the heat to a rapid simmer, but do not stir as this will cause the water to become trapped in the syrup and split the caramel. Cook for about 4 minutes or until the caramel has thickened and darkened in colour a little. To test if it’s ready, using a metal whisk touch the surface of the caramel and lift up – it should start forming hair-thin threads similar to spun sugar.
- Remove from heat and add coconut cream. The mixture will bubble vigorously on contact. Do not mix, just let it settle for a moment then mix once with a whisk and return to the heat. Bring to a boil and cook without stirring for a further 4-5 minutes until the caramel has thickened again. Remove from heat and set aside for a few minutes to cool down slightly.
- To the same saucepan add pumpkin puree, spices and agar agar powder. Whisk together. Return the saucepan to the heat and bring to just a boil.
- Remove from heat and whisk in the coconut flour until no lumps remain. Add coconut oil and whisk again.
- Transfer the fudge mixture to a baking paper-lined loaf tin and sprinkle over with cacao nibs, if using. Cool on the benchtop before placing in the fridge for about 1 hour to set properly.
- Cut into squares and serve, or keep in an airtight container in the fridge for 3-4 days.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 90
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- Chocolate-Raspberry Fudge
- Pumpkin Pie with Brown Sugar Meringue
- Cocoa-Caramel Truffles
Frequently Asked Questions
Why can’t I stir the caramel while it is cooking?
The instructions explicitly warn not to stir the rice malt syrup while it boils down: stirring traps water in the syrup and causes it to split rather than caramelize evenly. The test for doneness is to touch the surface with a metal whisk and lift — it should form hair-thin threads similar to spun sugar after about 4 minutes.
What does the agar agar do in this fudge?
The 1 1/2 tsp of agar agar powder is a plant-based gelling agent that sets the fudge without gelatin or dairy. It is added with the pumpkin puree and spices, then the mixture is brought to a brief boil to activate the agar before the coconut flour and coconut oil are whisked in and the fudge is poured into a loaf tin to set for about 1 hour in the fridge.
What happens when coconut cream is added to the hot caramel?
The instructions warn that adding 1/2 cup of coconut cream to the hot caramel will cause the mixture to bubble vigorously on contact — this is normal and expected. The instruction is to not mix immediately; let it settle for a moment, then whisk once and return to the heat for another 4–5 minutes until the caramel thickens again. 
