June 16th is National Fudge Day, so I would love to share with you a favorite Sugar free fudge recipe; but first a little History:
Fudge History
Fudge is a drier version of fondant, made by boiling sugar in milk to the soft-ball stage and then beating the mixture while it cools so that it acquires a smooth, creamy texture. Fudge is an American invention: Some food historians peg the date to February 14, 1886, but the exact origin and inventor are disputed. Most stories claim that the first batch of fudge resulted from an accident with a bungled (“fudged”) batch of caramels, when the sugar was allowed to recrystallize; hence the name from the interjection, “Oh fudge!”
I love fudge and I love it too much which is why I enjoy the sugar-free versions. The problem is, when I start to eat sugar heavy foods, I find that I cannot stop eating them. I have a sugar addiction in the worst way. However if you promise me that you will eat responsibly I will share a few recipes from my favorite sites and Chef’s. I have never had an Alton Brown recipe that I did not enjoy, this guy is my hero when it comes to cooking.
http://www.foodnetwork.com/recipes/anne-thornton/fabulous-fudge-recipe2.html
http://www.foodnetwork.com/recipes/alton-brown/chocolate-fudge-recipe.html
http://www.foodnetwork.com/recipes/sweet-dreams-chocolate-fudge-candy-recipe.html
I am also interested in sharing any of your favorite recipes. Respond to this post with your favorite recipe and I will compile a post with all the wonderful recipes I get. This is your chance to see your name and recipe in the spotlight.
National Fudge Day – Lets Make It Sugar Free
Ingredients
- 1 cup coconut oil (good quality)
- 1 cup no sugar added nutbutter
- 1/4 cup of cocoa powder (depending on taste)
- 1/4 cup coconut milk, full fat in can
- 1 tsp vanilla
- few drops of pure stevia extract (depending on taste)
- pinch of salt
- chopped walnuts - optional
Instructions
- Mix all ingredients well and place in a greased or parchment lined dish and place in refrigerator until set.
- You will want to keep this in the fridge as the oil will melt at room temp.
