Tuesday, December 10, 2013

Sunflower Seed Butter Fudge

If you can eat peanuts, this also works with peanuts - use one that is peanut only, with no added oils or sugars.

Sunflower Seed Butter Fudge
2 cups organic sugar
1/2 cup coconut milk
1 T coconut oil + additional for greasing pan
3 T inverted sugar syrup*
1 cup sunflower seed butter (I use SunButter Organic - it has no added ingredients)

Grease a pie plate with coconut oil.  Add everything to a heavy saucepan and cook on medium-high heat, stirring constantly, until it boils.  Lower heat to medium and continue cooking, still stirring constantly, for 5 minutes.  Remove from heat and add in sunflower seed butter, mixing thoroughly.  Pour into the greased pie plate and let cool for about 20 minutes.  Cut into pieces and put into the refrigerator (still in the pie plate) to cool completely and firm up.

*If corn is not a problem for you, corn syrup can be substituted.  Otherwise use inverted sugar syrup.  I use the recipe found here, with regular organic sugar in place of the extra fine.

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