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PostPosted: Thu Nov 26, 2009 12:03 pm 
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Joined: Wed Nov 25, 2009 3:53 pm
Posts: 22
Location: Missouri, USA
Rich Coconut Cream Fudge

(dairy free, gluten free, egg free, can be adapted to be chocolate-free and nut-free)

Ingredients:

1 cup slivered almonds (omit if nut allergies are a concern)

3 tablespoons plus 1/2 teaspoon dairy-free shortening

2 cups granulated sugar

1 cup coconut milk

1/2 cup unsweetened cocoa (substitute carob powder if chocolate allergies are a concern)

pinch of salt

1 teaspoon pure vanilla extract

Directions

Heat a heavy skillet over medium heat. Add slivered almonds, if using, and toast for a minute or two until fragrant. Remove from heat and set aside.

Lightly grease the inside of a 9x9x2 inch pan with 1/2 teaspoon shortening.

Heat sugar, coconut milk, cocoa or carob powder, and salt in a 2 1/2 quart saucepan over medium high heat. Stir until mixture is smooth and sugar is dissolved. Bring to a boil, then reduce heat to medium and cook until a candy thermometer reads 245F (118C), about 15-20 minutes. Scrape sides of saucepan with a spatula every 5 minutes to remove crystalized candy.

When mixture reaches 245F, remove pan from heat and quickly stir in the remaining shortening and the vanilla. Fold in the toasted almonds and pour into the greased 9x9x2 inch pan. Allow the fudge to cool for 45 minutes at room temperature, or until solid.

Fudge will be slightly brittle; cut or break into bite-sized pieces and serve.

Note: The FDA classes coconut as a tree nut for purposes of allergy labeling. While coconut allergy is very rare, those with tree nut allergies should use care if they are unaware of their allergy status with regard to coconut products.

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A food allergy and intolerance sufferer, out to educate the world one internet user at a time.

http://www.wheatintolerance.org/


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PostPosted: Fri Dec 04, 2009 9:59 am 
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Joined: Mon Feb 07, 2005 6:39 pm
Posts: 2950
Location: Toronto
Thanks for sharing the recipe.
It'll get takers. :)

FYI, chocolate allergy is far less common than concerns about "may contain" nuts and peanuts.

Also issues with whether it's dairy-free or soy-free for many. Fortunately, a few more "friendly" chocolate options emerging.

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Allergic to soy, peanut, shellfish, penicillin


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PostPosted: Fri Dec 04, 2009 11:14 am 
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Joined: Wed Nov 25, 2009 3:53 pm
Posts: 22
Location: Missouri, USA
I hope others can get some enjoyment out of it. :) This one was developed out of my own desperation. Chocolate allergy happens to be one of mine, along with wheat intolerance, dairy allergy, and several others... but not nut allergy (so far, at least).

The FDA coconut thing is a weird one. They changed the classification to "tree nut" in 2006, but no one can seem to find out why. Not only is coconut allergy statistically rare, but when it does occur, it has virtually no cross-reactivity with other tree nut allergies.

Of course, all of this means nothing if you do happen to be allergic to it, hence the caveat at the end.

Unfortunately, the shortening makes it a no-no for soy sufferers, though if they can tolerate dairy, they can use a straight substitution of butter.

I love this recipe because it's reasonably flexible-- you can't really eliminate all of the Big Eight and still get it to work, but you can work around several allergies at once with substitutions and omissions.

_________________
A food allergy and intolerance sufferer, out to educate the world one internet user at a time.

http://www.wheatintolerance.org/


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PostPosted: Tue Nov 29, 2011 10:54 am 
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Site Admin

Joined: Tue Mar 22, 2005 11:17 pm
Posts: 6504
Location: Ottawa
:D

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Daughter: asthma, allergies to egg, milk, peanuts, tree nuts, most legumes (not soy) & penicillin. Developing hayfever type allergies.
Husband: no allergies
Me: allergies to some tree that flowers in May
Cat: allergic to beef, pork and lamb


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