Classic Cocoa Butter Fudge
Ingredients:
- ½ cup unsalted butter
- 1 cup whole milk
- 1 cup cane sugar
- ¼ cup unsweetened cocoa powder
- 1 tsp vanilla extract (from natural pods)
Method:
Simmer milk, sugar, and cocoa for 10–12 min, stirring. Add butter and vanilla, then beat until thick. Pour into a buttered tray and let set.
Honey Walnut Fudge
Ingredients:
- ½ cup honey
- ½ cup butter
- 1 cup chopped walnuts
- ½ cup milk
Method:
Simmer honey and butter till slightly thick. Add milk slowly, stirring. When it reaches soft-ball stage, fold in walnuts. Pour and cool.
Coconut Maple Fudge
Ingredients:
- 1 cup pure maple syrup
- ½ cup coconut cream
- 2 tbsp coconut oil
- ¼ cup shredded coconut
Method:
Heat syrup to soft-ball stage (115°C), add coconut oil and cream. Beat until creamy, mix in shredded coconut, pour into tin.
Peanut Butter Fudge (Natural Style)
Ingredients:
- ¾ cup natural peanut butter (just peanuts + salt)
- ½ cup honey
- ¼ cup butter
Method:
Melt butter and honey gently, stir in peanut butter until smooth. Pour into a lined tray and chill to set.
Date & Cocoa Fudge (No Added Sugar)
Ingredients:
- 1 cup Medjool dates (pitted)
- 2 tbsp cocoa powder
- 2 tbsp butter or coconut oil
- Pinch sea salt
Method:
Blend all until smooth. Press into a dish and chill until firm. Slice and serve.
Almond Vanilla Fudge
Ingredients:
- 1 cup almond butter (just almonds)
- ½ cup honey
- 1 tsp vanilla extract
- 2 tbsp butter
Method:
Warm honey and butter, then stir in almond butter and vanilla. Pour into a dish, chill to set.
Chocolate Hazelnut Fudge
Ingredients:
- 1 cup hazelnut butter
- 2 tbsp cocoa powder
- 2 tbsp honey
- 2 tbsp butter
Method:
Gently heat everything together until combined and glossy. Pour, chill, slice.
Banana Cocoa Fudge
Ingredients:
- 2 ripe bananas, mashed
- 2 tbsp butter
- 2 tbsp cocoa powder
- 2 tbsp honey
Method:
Cook bananas and butter until smooth. Add cocoa and honey. Simmer gently, then cool in tray to firm up.
Maple Pecan Fudge
Ingredients:
- 1 cup maple syrup
- ¼ cup butter
- ¼ cup milk
- ½ cup chopped pecans
Method:
Cook syrup, butter, and milk to soft-ball stage, beat till creamy, fold in pecans, and pour into tray.
Coconut Almond Fudge
Ingredients:
- ½ cup coconut oil
- ½ cup almond butter
- ¼ cup honey
- ¼ cup grated coconut
Method:
Warm all ingredients until smooth, pour into tray, and chill until firm.