Growing up in my family, Christmas time was the only time we got fudge. Mom would cook it up on the stove and then we would wait for it to harden. Then we would gorge ourselves on it. It was delicious. Then Christmas was over and we had to wait a whole year to have it again.
Somehow, I have carried that tradition into my own family. The only time I make fudge is December. I don’t know why. Fudge is so good, and would make such a great summer treat. Summer time is the time we are more active and can burn up the calories. Plus, the recipes below are stored in the freezer or fridge, so they would make for a cool summer treat. I'll try to remember this in August.
After hours of reading sugar-free and paleo fudge recipes, I felt ready to make some on my own. Well, it worked. All three of the flavors I made turned out perfectly and taste absolutely delicious. Once I knew the secret was Coconut Oil, it was a piece of cake...er...fudge. They are so creamy and don’t have that dry, sugary, consistency. They remain smooth.
They must be kept in the fridge or freezer, however, or they melt. They have coconut shortening in them and it softens at room temperature, so, in order to keep the fudge firm, it must be cold. If you make it for a party, put out a few pieces at a time and replenish the plate as it disappears —as it surely will.
All of these recipes can be doubled or tripled or whatever. If you double them (except the Nut Butter), use a 9 X 13 inch cake pan instead of 9 X 9. You could also use a double batch to make chocolate swirl or nut butter swirl. Double both the Chocolate and Nut Butter recipes. Pour half of each one into separate 9X9 inch, parchment-lined pans. Then put 1 tablespoon blobs of the other flavor in several locations on top and drag a knife through the blobs to swirl. Then refrigerate.
Once the fudge is set (chilled for an hour or more), lift the parchment paper out onto the counter and cut the fudge on the paper. I tried cutting it in the pan and it tended to mash down or crumble, or stick to the knife. After I figured out to lift it out of the pan before cutting, it worked perfectly.
I'm going to work on Maple Fudge next.
Chocolate/Coconut Fudge
This one is John’s favorite. It tastes a lot like Mounds candy bars. If you want it to be like an Almond Joy, just put a toasted almond on top of what will be each piece before you put them in the fridge.
Ingredients
1 cup Earth Balance Soy-free butter substitute (any butter substitute will do, or just use 2 cups of coconut shortening)
1 cup coconut shortening
1 cup Cocoa Powder
1/3 cup Honey (use up to 1/2 cup for sweeter fudge)
1 cup shredded coconut (I use unsweetened)
Directions
Line a 9 X 9 inch square pan with parchment paper.
In the bowl of a stand mixer, whip on medium speed, butter substitute and coconut oil until fluffy (2-3 minutes). You will need to scrape the sides several times.
Add cocoa powder and honey and continue to whip until completely combined which takes about 1 minute or so. Scrape the sides down a couple of times.
Add coconut and mix just to combine.
Spread on top of the parchment paper.
Chill in the refrigerator at least 1 hour until set.
Cut into squares and enjoy (store in the fridge or freezer).
Nut Butter Fudge
I used peanut butter this time and did not put in any chocolate chips, but it is good with the chips. I had to double this recipe to get the thickness I wanted. The fudge is very runny when you pour it into the pan. It does set up nicely after a couple of hours in the refrigerator. I am storing my left overs in the freezer.
Ingredients
3/4 cup almond butter (or other nut, peanut, sun butter)
1/2 cup coconut oil
1/4 cup honey
1/2 teaspoon pure vanilla
1/2 cup Enjoy Life chocolate chips (optional)
Directions
Line a 9 X 9" pan with parchment or waxed paper.
In a microwave safe bowl (or double boiler which is what I used) combine nut butter, coconut oil, and honey - heat until melted.
Add vanilla and mix until smooth.
Add in the chocolate chips if using.
Pour mixture on top of the parchment paper and let sit in the refrigerator for 2-3 hours.
Chocolate Fudge
This is the creamiest fudge I ever tasted. This one does not need to be doubled to make a nice thick piece of fudge. It does need to be chilled and stored in the freezer, however.
Ingredients
1 1/2 cups unsweetened cocoa, not packed
1 1/2 cups real maple syrup
2 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cup coconut oil, melted
Unsweetened cocoa powder for dusting
Directions
Line a 9 X 9" pan with parchment or waxed paper.
In the bowl of a stand mixer at low speed, combine cocoa powder maple syrup, vanilla extract, and salt.
Slowly pour in melted coconut oil and stir until thoroughly combined.
Pour on top of parchment paper and freeze until fudge is firm and set, at least 1 hour.
Cut into 1" pieces
Dust pieces lightly with 1 teaspoon cocoa powder if desired.
Serve cold; store leftovers in freezer.
