Recipe of Homemade Vickys Easy Pumpkin Fudge

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Before you jump to Vickys Easy Pumpkin Fudge recipe, you may want to read this short interesting healthy tips about Picking The Right Foods May Help You Stay Fit And Also Healthy.

Many folks do not realize that the foods you decide on can either help you to be healthy or can adversely effect your health. Something that you shouldn't eat no matter what is the various foods that you will acquire at all of those take out places. You will see that the nutrition in these types of is non existent and the unwanted side effects can be very bad. For this reason we are going to be going over the healthy foods that you should be ingesting that will have a positive effect on your health.

Citrus fruit will be one of the best things that you can have for your desserts, instead of having a piece of cake or even ice cream. Citrus fruits also provide you with vitamin C, along with other vitamins and minerals that can certainly help keep you healthy. Something you might want to try for one of your desserts is to mix coconut with orange sections and top the combination off with a teaspoon of honey.

For people who want to start living a much healthier life the tips above are able to help you do that. The pre packaged highly processed foods that you can find in any store is also not good for you and alternatively you should be cooking fresh healthy foods.

We hope you got benefit from reading it, now let's go back to vickys easy pumpkin fudge recipe. To make vickys easy pumpkin fudge you only need 5 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Vickys Easy Pumpkin Fudge:

1. Take 280 grams of pumpkin puree.
2. You need 35 grams of gluten-free / plain flour.
3. You need 90 ml of coconut oil.
4. You need 1 tsp of pumpkin pie spice / mixed spice.
5. Use 285 grams of marshmallows.

Steps to make Vickys Easy Pumpkin Fudge:

1. Line an 8 x 8 square tin with parchment paper or use ice cubes trays lightly sprayed with oil.
2. Add the flour to the coconut oil in a saucepan and make a slurry, just simmering gently to take the floury taste away for 2 minutes.
3. Add the marshmallows and melt into the mixture.
4. Take the pan off the heat, add the pumpkin puree and spice then stir well to combine.
5. Pour the mixture into the lined tin or ice cube trays and freeze for 30 minutes or until just set.
6. Cut into squares or press out from the moulds and enjoy. Keep refrigerated.

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