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Healthy Caramel and Pumpkin Spice Fudge PLUS 12 Halloween Recipes

Two recipes in one! Healthy Caramel Sauce and Pumpkin Spice Fudge. Indulgent and safe for kids to share with friends, because they are dairy-free, gluten-free, nut-free and fructose-free.  PLUS 12 creative Halloween recipes that are not too spooky for everyday. 

Healthy Caramel and Pumpkin Spice Fudge

Halloween – love it or hate it? The views on whether Australia should adopt the holiday are divided, varied and quite interesting to read actually. The theme is a little macabre for my liking and, this part I dislike the most from a nutritional point of view, kids get their hands on loads of lollies. But for them it’s also a reason to dress up and hang out with their friends…

To be honest, we have never celebrated or taken part in the Halloween evening’s goings on. But having moved to the suburbs recently, last year we stocked up on treats in case neighbourhood kids decided to come trick or treating. No one came, because in Australia the rule is that kids only come around to houses that are “dressed up” too.

Healthy Caramel and Pumpkin Spice Fudge-6

In case we do get the house dressed up – we are new to the street and it is filled with kids so it might be a good idea to socialise, I will definitely have a batch of this Healthy Caramel and Pumpkin Spice Fudge to hand out,  knowing that at least I won’t be feeding them any more junk.

Now, and this is the bonus, the  Healthy Caramel can also be made into a gooey hot fudge sauce for ice creams, so I have separated the recipe into a second printable. Worth keeping for those times when you’re craving a fast food-style sundae. We all have those moments but now we have a solution too. Nifty, huh?

Healthy Caramel and Pumpkin Spice Fudge-2

For those of you who are going to partake in Halloween this year, here are 12 recipes that are not too scary – there are some out there ones! For those who are not so keen, these can be easily adapted into regular dinnertime and other meals. Many are also great for kids’ party foods. Except for this trick candy apple one… that’s just mean.

Creepy Crawly Mud Pie Cupcakes | Vanilla Clouds and Lemon DropsPumpkin Punch | Honestly YumDill Pumpkin Seeds | Homemade For FriendsJack O Lantern Stuffed Capsicums | Wallflower GirlPopcorn Balls | my own ideasPumpkin Cheesecake Swirl Brownies crumb blogGrapefruit Jack O Lanterns | say yes to hoboken Mummies Ginger Bread Gluten-free | SheKnowsSwamp Body Dump Caprese | Shrimp Salad CircusSpider Pizza | spicy southern kitchenVegan Magic Shell | 84th and 3rdYummy Mummy Dogs | She Knows
Healthy Caramel and Pumpkin Spice Fudge
Recipe Type: fudge, dairy-free, vegan, vegetarian, pumpkin, Halloween, sugar-free
Cuisine: American, Australian
Author: Martyna | Wholesome Cook
Prep time:
Cook time:
Total time:
Serves: 20
I’ve used Japanese and Kent pumpkin for this recipe, but Butternut should also work as it is a sweet variety. If you like your fudge sweet, use the amount of caramel recommended. If you prefer your sweets not as rich, half the caramel should do the trick. Agar agar powder is a seaweed-based (vegetarian) jelly setter that’s widely available from Asian supermarkets. 1 hour chilling time additional.
Ingredients
  • For the Healthy Caramel and Pumpkin Spice Fudge:
  • 1/2 cup rice malt syrup
  • 1/2 cup coconut cream
  • 1 cup pumpkin puree
  • 1/2 tsp cinnamon powder
  • 1/2 tsp ground cloves
  • 1/2 tsp ginger powder
  • 1 1/2 tsp agar agar powder (see headnote)
  • 1/2 cup coconut flour
  • 3 tbsp organic coconut oil
  • 1 tbsp cacao nibs, optional
Instructions
  1. To make the Healthy Caramel and Pumpkin Spice Fudge:
  2. 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.
  3. 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.
  4. 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.
  5. Remove from heat and whisk in the coconut flour until no lumps remain. Add coconut oil and whisk again.
  6. 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.
  7. Cut into squares and serve, or keep in an airtight container in the friedge for 3-4 days.
Notes
fructose-free, processed sugar-free, gluten-free, nut-free, soy-free, dairy-free, egg-free
Healthy Caramel Sauce
Recipe Type: condiments, sauces, sweet sauce, caramel, dairy free, gluten free, sugar free
Author: Martyna | Wholesome Cook
Prep time:
Cook time:
Total time:
Serves: 3-4
This is a recipe for a very versatile Caramel Sauce using only 2 ingredients! For salted caramel sauce, add a pinch or two of sea salt flakes.
Ingredients
  • For the Healthy Caramel Sauce:
  • 1/2 cup rice malt syrup
  • 1/2 cup coconut cream
Instructions
  1. To make the Healthy Caramel Sauce:
  2. 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.
  3. 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 before serving.
  4. Leftover sauce can be reheated in a saucepan set over low heat for a couple of minutes.
Notes
fructose-free, processed sugar-free, gluten-free, nut-free, soy-free, dairy-free, egg-free

 

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28 comments

Minxie October 29, 2013 at 9:42 am

My oh my! What a treat indeed… We don’t celebrate Halloween either but I will definitely be making this. Sounds amazing. THANK YOU 😀

Reply
Mrs Anne Whittaker October 29, 2013 at 10:06 am

Hi Marty, long time reader and first time commenter here. Thanks for sharing this – I am allergic to nuts eggs dairy and sugar wrecks havoc in my body so this recipe is perfect for me. what a treat. Thanks darling for your hard work sharing amazing recipes and great photos!

Reply
Mel @ The cook's notebook October 29, 2013 at 10:49 am

Looks DIVINE! Thanks – just wondering, what do you use to make your photo box of 4 images? If you don’t mind sharing?

Reply
Martyna @ Wholesome Cook October 29, 2013 at 11:09 am

Thanks Mel, you will probably laugh and many others will cringe, but I just use MS Paint! 🙂

Reply
Mel @ The cook's notebook October 29, 2013 at 11:29 am

nothing wrong with that if it works for you!

Reply
JJ - 84thand3rd October 29, 2013 at 10:59 am

Well you know I adore pumpkin so this is right up my alley ;D I love making caramel this way too – such a great special treat. Thanks for including my magic shell in the wrap up, I’ll definitely be checking out the other fun Halloween creations!

Reply
Jennifer October 29, 2013 at 11:12 am

What’s agar agar powder? Can you substitute for something else?

Reply
Martyna @ Wholesome Cook October 29, 2013 at 11:16 am

Hi Jennifer, Agar agar powder is a seaweed-based (vegetarian) jelly setter that’s widely available from Asian supermarkets and health food stores. I buy this Swallow Brand one. If you don’t have access to it, I would just recommend adding extra 1/4 cup or so of coconut flour which will help thicken and set the fudge. 🙂

Reply
Maureen | Orgasmic Chef October 29, 2013 at 3:16 pm

My Aussie husband rolls his eyes at Halloween. “It’s an American tradition and it’s not done here!” he exclaims.

I say nothing until the first trick-or-treater hits the doorbell. 🙂 I’m always ready!

Reply
Steph October 29, 2013 at 5:40 pm

I’m a sucker for all things quirky so I enjoy Halloween for that reason. Quirky food and costumes – can’t go wrong with that. Lovely recipe and suggestions from others.

Reply
Lisa October 29, 2013 at 11:43 pm

Yummy..!! I am loving this caramel and pumpkin spice fudge. It’s awesome..!!

Reply
DessertForTwo October 30, 2013 at 5:42 am

What a fabulous secretly healthy dessert! Do I have to share with the kids? I think I could eat this all myself 🙂

Reply
October 29, 2013 | Mommy plus 5 October 30, 2013 at 12:17 pm

[…] Music I am listening to today…ZZ Ward, 365 Days Random Link of the Day…Caramel and Pumpkin Spice Fudge The Daily […]

Reply
Irene @ {a swoonful of sugar} October 30, 2013 at 7:44 pm

Thank you for the great recipe roundup! And of course, your healthy fudge, they sound tops!!

Reply
Dawn | KitchenTravels October 31, 2013 at 6:28 am

Looks great! Just wondering, how do you make the “gooey hot fudge sauce”? I see where you separated the caramel recipe in a separate printable, but I don’t see anywhere how that caramel turns to fudge sauce. Do you just add unsweetened cocoa? Thanks. 🙂

Reply
Martyna @ Wholesome Cook October 31, 2013 at 2:15 pm

Hi Dawn, we often come across Hot Caramel Fudge Sauce on sundaes, but yes, if you wanted to make that sauce chocolate, you could add about 1 tablespoon unsweetened cocoa or cacao powder.

Reply
thenudiefoodie November 1, 2013 at 7:41 pm

This looks absolutely amazing! I thought I had the ultimate dessert treat covered with our raw brownie but these take the cake! 🙂 Can’t wait to try!
Love how eating healthier alternatives is becoming more and more tempting!
What are your thoughts on using coconut oil to cook with? There is so many two-sided debates would love to get your thoughts on it?
Personally I use coconut oil as much as I can because I love the taste of it, but a few bloggers have said to use it in moderation.

Thanks,

Kallie

Reply
Martyna @ Wholesome Cook November 1, 2013 at 7:58 pm

Hi Kallie, thanks for the comment! Mmm raw brownie… 🙂 I love coconut oil too, but like with butter, I try to use it in moderation no more than 2 tablespoons a day. You would quickly notice where the moderation turns into over-indulgence for your body – everyone is different, as it tends to have a “loosening” effect on the bowels… There are other great fats that are completely natural, non-hydrogenated “plastic” that I use. For example, in salads where butter and coconut oil would not work, I like to use macadamia oil which has the perfect 1:1 ratio of the omegas. I also use unfiltered organic olive oil. Sesame oil for flavouring. But in cooking, I like to use coconut oil, butter and bacon fat… natural and unlike hydrogenated fats, they do not change their structure to anything other than what they are in cooking.

Reply
Sarah | The Sugar Hit November 5, 2013 at 4:02 pm

Such a great idea for a Healthier Halloween snack!

Reply
Yasmeen @ Wandering Spice November 7, 2013 at 9:49 am

Martyna this is brilliant! I love this idea. I know Halloween has passed, but we always celebrate Thanksgiving and these flavors fit perfectly with that bill!

Reply
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chewtown November 26, 2013 at 5:40 pm

I love this recipe – I sort of missed out on halloween this year being in Europe and it broke my heart that I wasn’t around to create something. I think I’ll be making this soon though as its definitely a great year long fudgy treat.

Reply
Amanda December 5, 2013 at 10:57 am

Would it be possible to sub the rice malt syrup for brown rice syrup? I can’t have gluten (eg malt) and these look amazing!!

Reply
Martyna @ Wholesome Cook December 5, 2013 at 11:11 am

Hi Amanda, yes! The rice syrup I use is actually 100% rice but they call it malt syrup. So yes, brown rice syrup can be used!

Reply
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