After my hiatus over the past few months, I bet you didn’t expect to see me back here so soon. Actually, neither did I! But I was looking through my recipes the other day and realised that I made the most delicious fudge a little while back with the intention of sharing with you at Christmas, and then completely forgot about it.
I’m guessing that you probably don’t need another sweet recipe at this time of year, and if so – book mark this for later, it’s quick and easy and the portions are small so if you end up eating the whole batch on your own (*looks sheepish*) then you don’t have to feel too guilty about it ;)
This is one for my fellow summer-time kids who want a nice, cool treat. Though of course, you could eat it whenever and wherever.
The recipe is simple – you combine all the ingredients, heat over a very low heat until it’s all come together, and then set it in the freezer. Once set, cut into small pieces, and store in an airtight container in the fridge or freezer. Note that this will go quite soft at room temperature, so it is best to serve cold.
A few notes on cooking it – you want to heat it at the lowest possible heat, for the least amount of time possible, ie until it just starts to come together. If you heat it too long it will start to separate – if this happens, you can strain off the oil and then still use the solids, though it will be quite soft – if you do this I would store in the freezer as opposed to the fridge. Also, use a good quality salt (eg Maldon sea salt) and taste it to make sure it’s salty enough for you – remembering you will add salt flakes on top once set.
Lastly and quickly, in terms of substitutions, if you wish to make this vegan/dairy free, you could easily swap out the butter for coconut oil – I’ve simply used butter as I love the buttery taste of fudge, especially when paired with salt. And if you don’t have rapadura sugar, you could easily use any other sugar (brown, raw, white, coconut etc) in it’s place. I haven’t tried subbing the sugar for a liquid sweetener such as honey or maple syurp though so I can’t comment on that.
Wishing you all a lovely, relaxing Christmas and New Years – we are spending Christmas Day with B’s family, and then heading away for a few nights with some friends in a rented shack right on the beach! I’m reading All the Light We Cannot See by Anthony Doerr at the moment which I’m loving, and can’t wait to finish it while relaxing by the water. If you’ve read any good books lately, I’d love a suggestion for my next read :)
- 30g butter (or 1 heaped Tbsp coconut oil)
- ½ cup peanut butter
- ¼ cup coconut cream
- 3 Tbsp rapadura sugar
- ½ tsp good quality sea salt
- ½ tsp vanilla powder
- Extra salt, for sprinkling
- Add all ingredients into a small saucepan and heat over very low heat, stirring. When the mixture starts to warm through and comes together, remove from the heat.
- Pour into a small lined tray (or individual moulds) and set in the freezer at least an hour. Once set, sprinkle with extra salt, and cut into squares.
- Store in the fridge or freezer, enjoy cold.