Monday, March 28, 2011

Chocolatey Honey Fudge

It's been a while since I posted a recipe, I've been cooking, believe me there's no getting around cooking at our cozy little house. What I haven't been doing is taking photographs or having a spare ounce of energy to post a recipe. We have had various illnesses going around, croup, ear infections, colds, strep throat, yikes! Once someone picks up a bug it takes a while to work through all six chickadees. This has resulted in one tired mama and a serious need for chocolate. Not serious enough to get me to pack up everyone and go buy some, my sweet husband treated me to a luscious chocolate bar when he was picking up medicine, but enough of a craving to hunt up a new fudge recipe on (three cheers for
Another development has been a gradual elimination of refined sugar in our diet. Gulp...did I just type that? Moi, lover of brown sugar in my oatmeal and a thick crust of cinnamony-sugar on my toast? We have almost entirely converted to raw honey and grade B maple syrup. Both are perfectly delicious and I have had good results using them in some of my favorite recipes. Fudge however is one of those things that needs sugar to set up properly. Cooked fudge that is.
This fudge needs neither cooking or sugar and let me tell you, it's fabulous! Check out this recipe: Stir together one cup of room temperature coconut oil, one cup of regular cocoa and one half cup of raw honey. When it is smooth, pour it into a foil lined pan and chill for an hour or two. Cut it into small squares, (it's very rich) and enjoy. Did you miss the part about candy thermometers? Boiling? Beating? Oh yeah, it's not in there! Just measure, mix and chill.
We are halfway through a batch and it's going fast. Next time I may mix in some chopped pecan and some dried cherries like my mom does in her famous Chocolate Fudge. Really anything you like in your fudge would be amazing in this, cashews, walnuts, dried cranberries and macadamia nuts, a spoonful of peanut butter, a drizzle of white chocolate. Just use your imagination! Oh, and send me some. Please?


Susan Lindquist said...

I want you to know that that old fudge post that you wrote a few months back is what inspired me to try the maple walnut fudge (sans thermometers and funky stirring mojo)! Hurray!

As for going refined sugar-free ... I admire you, but I will still have recipes that need that refined stuff. have you tried agave nectar? My Dad likes it - he is a diabetic and needs sweeteners with a higher glycemic index...

Hope your chickadees are all feeling better and you are getting some relaxation soon!

Vickie B said...

This sounds easy enough that even I could make it!