In a variation of this popular recipe, I use just a couple of “real food” ingredients to make a decadent treat. Since I originally shared my Healthiest, Easiest, most Scrumptious Fudge recipe (based off of a Nourishing Traditions recipe), it’s not only been one of the most popular recipes on this site, but it’s also had plenty of re-mixes on other blogs. I am not surprised at it’s popularity. It’s perfect for this time of year and has become a Christmas tradition in our family.
I think that it’s appropriate to note that the brilliant concept for this recipe first came from Sally Fallon’s book, Nourishing Traditions. Very few of the recipes copied from my version note this, or link to my original recipe-where that info is found. So, I can’t take credit for the original idea. Thank you, Sally!
However, this recipe is so easily adaptable, the variations are endless. You can play around with the sweetener, both what kind you use and amount. You can add additions of flavor (such as adding in peppermint). You can add ground almonds or coconut for a firmer texture. I bet some of you have thought of variations that I never have, so I’d love hear from you too!
In this version I use a favorite sweetener, maple syrup. Honey is very, very sweet and sometimes tastes a little overpowering. The soft type of coconut sugar is hard for some people to find (though it creates the closest version to normal fudge in flavor and texture-so use it if you can find it. Find it at Asian stores). Maple syrup adds a darker, complex note. It also makes a very smooth fudge. If you use all butter, the fudge will be quite soft. With coconut oil, it will be very hard when cold. To get the best results, you may want to use half of each. I love many coconut oils, this is the brand I used. (affiliate link)
And to make it extra special, place it on top of a cookie, and decorate with holiday sprinkles as I did here!
Silky Maple Chocolate Fudge
In this version, I cut the sweetener in half as the fudge is always a little too sweet for me.
- 1/2 cup butter, coconut oil, or 1/4 cup of each
- 1/2 cup of cocoa powder, unsweetened ( I recommend a Fair Trade brand, such as this one)
- 1/4 cup of maple syrup
- 1 teaspoon vanilla extract
1. In a food processor, combine all of the ingredients and blend until well mixed.
2. Line a small loaf pan, or other small container with parchment paper. Spread fudge mixture evenly in it and refrigerate until firm. Cut into very small cubes to serve. Keep cold. Will last at least 10 days.
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