This vegan sweet potato fudge is great for satisfying that candy craving. Limited only by your pantry items/imagination/bravery, this is a highly adaptable recipe. This video has the potato cooking, and Vanilla Fudge, and Maple & Pecan Fudge, part 2 will be published on December 17

Part 1: [ Ссылка ]
Part 2: [ Ссылка ]

Subscribe link: [ Ссылка ]

Part 1 Timestamps:
00:00 – Ident
00:16 – Intro
01:12 – Cooking the Instant Pot
01:45 – Sieving the puree
02:45 – Reducing the puree
04:21 – Vanilla Fudge
06:25 – Chocolate Fudge
07:37 – Maple & Pecan Fudge
08:55 – Set fudge check in

A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the basic instructions. Let me know in the comments if you have any questions or suggestions

1.9kg (4lbs) Sweet Potato reduced to 690g

Vanilla Fudge:
2 tsp Coconut Oil
2 tsp Glutinous Rice Flour
140g (½ cup) Sweet Potato Puree
½ tsp Vanilla Extract
Pinch of Salt

Chocolate Fudge:
2 tsp Coconut Oil
2 tsp Glutinous Rice Flour
140g (½ cup) Sweet Potato Puree
2 tsp Hot Chocolate Powder
2 tsp Grated Chocolate
Pinch of Salt
100g (⅔ cup) Dark Chocolate

Maple & Pecan Fudge:
2 tsp Coconut Oil
3 tsp Glutinous Rice Flour
140g (½ cup) Sweet Potato Puree
2 tsp Maple Syrup
Pinch of Salt
25g Toasted Pecans

Coffee Fudge:
2 tsp Coconut Oil
2 tsp Plain Flour
140g (½ cup) Sweet Potato Puree
Pinch of Salt
2 tsp Icing Sugar
⅔ tsp Powdered Instant Coffee

Salted Muscovado Fudge
2 tsp Coconut Oil
3 tsp Oat Flour
140g (½ cup) Sweet Potato Puree
2 tsp Dark Muscovado Sugar
¼ tsp Salt

Fudge Method:
-Cook the sweet potato until soft (Instant Pot = 15 minutes high/more pressure)
-Scoop out the softened potato and pass through a sieve (sieving gives a smoother finish, but isn’t essential)
-Smooth the puree in an even layer in a NON-STICK roasting pan and bake until reduced by ⅔-¾ at 175°C/340°F, stirring every 15-20 minutes and smoothing back down again (1.5kg of puree took an hour). Pick out any singed bits each time you stir to avoid major flavour changes
-Add oil and flour to a saucepan and heat for 5 minutes
-Stir in the sweet potato and flavourings and cook for 5 minutes, until well combined (if doing the maple syrup, add this to pan before the potato)
-Transfer to a piece of cling film/plastic wrap and press into a flat rectangle, then place on a pice of baking parchment on a rack until cooled
-Cut into piece by making rows of cuts in one direction, and then turning 90 degrees and repeating
-Cram into your cheeks and enjoy!

Chocolate Method:
-Place a glass/heatproof bowl over a saucepan of hot water
-Break the chocolate into pieces (smashing a wrapped bar against a hard surface works well) and add to the bowl
-Heat until the chocolate is melted and then turn off the heat
-Drop the fudge pieces into the chocolate, a few at a time, and then use a toothpick to pick them up and place on a cooling rack, taking a moment to cover up any bare spots
-Allow to cool until hardened (at least 15 minutes, depending on the room temperature)

*Store in the freezer to maximise lifespan and give a firmer texture

Mentioned Links:
Pumpkin Pie & Cranberry Sauce Cookies link: [ Ссылка ]

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Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.

Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!

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