Scrumptious, lip-smacking good and oh so yummy! Words to describe my favorite fudge. I love to make big batches of this fudge and store it in the freezer. This way, whenever my little love would like a treat (well, me too) I have small chunks of fudge ready to go.
This fudge has nourishing ingredients, so I don’t feel guilty about serving it. It has good fat, omega 3 fatty acids and CLA (conjugated linoleic acid) from the pasture butter. The fat helps the body absorb minerals and is a good source of vitamin D, E and K. The raw honey is naturally antibacterial, antifungal and a natural antibiotic. The raw cacao powder is full of antioxidants, magnesium, iron, calcium and protein.
Chocolate Vanilla Marble Freezer Fudge
This yummy chocolate and vanilla goodness is so easy to make. Make sure to lick the beater and spatula or share it with a special someone, don’t let any go to waste.
Equipment: Standing Mixer and Bowl, Food Processor or Hand Mixer, Spatula, Plastic Wrap or Parchment Paper, Small Mixing Bowl
Vanilla Fudge
· ½ cup raw honey (I use local raw clover creamed)
· 2 teaspoons gluten-free organic vanilla extract (I use Simply Organic)
Chocolate Fudge
- ½ cup pasture butter* (See Resources)
- ½ cup raw honey
- ¼ cup raw organic cacao powder
- 1 teaspoon gluten-free organic vanilla extract
1. Fit standing mixer with the flat beater (if you don’t have a standing mixer, you could use a food processor or hand mixer w/ bowl).
2. Make Vanilla Fudge first. Add ½ cup pasture butter, ½ cup raw honey and 2 teaspoons vanilla to standing mixer bowl and mix on a low speed until the butter starts to soften. Increase speed and whip until creamed and it begins to have a lighter white color, about 1 minute. Stop mixer and scrape down mixture with a spatula.
3. Place Vanilla Fudge mixture into small mixing bowl and set aside.
4. Make Chocolate Fudge. Add ½ cup pasture butter, ½ cup raw honey and 1 teaspoon vanilla to standing mixer bowl and mix on a low speed until the butter starts to soften. Increase speed and whip until creamed and it begins to have a lighter white color, about 1 minute. Add cacao powder, turn mixer on low until the cacao powder starts to incorporate. Increase speed to whip until creamy and it begins to turn a lighter brown color, about 1 minute. Scrape down sides as needed with a spatula to make sure ingredients are combined well.
5. Place Chocolate Fudge mixture in bowl with Vanilla Fudge mixture.
6. Using a chopstick or knife, gently stir the two together just until the two are slightly mixed together. The key is not to “mix”, just lightly stir making figure eights or “S” lines like a snake. This only takes seconds, you do not want to over mix.
7. Place a large piece (about 12-15 inches long) of plastic wrap or parchment paper on a flat surface. Scrape the fudge mixture into the middle of the plastic wrap. Fold the plastic wrap over the top of the fudge. Gently press down with you hands to smooth out the fudge, making it about ½ inch thick. Fold the edges of the plastic wrap over.
8. Very carefully pick up the fudge and place on flat surface in the freezer. I place mine on a flat ice cube tray lid and it fits perfectly.
9. Freeze for at least 4 hours or overnight, the longer it freezes, the firmer it becomes.
10. Cut into small squares, strips or chunks.
Yield: Varies, about 18-20 one-inch squares.
Note: This fudge is best served right out of the freezer and not left out at room temperature, as it will start to become soft and melt.
Dairy-Free Option: Use coconut oil.
*You could also use ghee or coconut oil if you prefer.
*You could also use ghee or coconut oil if you prefer.
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