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Christmas Fudge

ByMichelle
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paleo christmas fudge

This time of year has so many melancholy memories, anyone else? Fudge and divinity were my mom’s specialty. After she passed away, all those things came to a screeching halt. This fudge, while not at all how she made it, comes pretty close to the taste and texture. It absolutely provides the warm fuzzy memories of her this time of year.

Christmas Fudge
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Christmas Fudge

Recipe by Michelle
0.0 from 0 votes
Course: DessertCuisine: AmericanDifficulty: Easy
Servings

10

servings
Prep time

15

minutes
Cooking time

1

minute

Ingredients

  • 1 cup Maple Sugar (can sub granulated sugar)

  • 5 Tbsp Salted Butter (can sub ghee)

  • 1/3 cup Whole Milk (can sub almond or milk of choice)

  • 1.5 cups Dark Chocolate Chips (can sub milk chocolate or chocolate of choice)

  • 1/3 cup Pecans, roughly chopped (optional)

  • 1 Tbsp Sprinkles (optional)

Directions

  • Coat an 8.5 x 5.5 inch pan with avocado oil then line with parchment paper.
  • In a 3 quart saucepan, add maple sugar, butter, and milk. Melt and let boil over medium-low heat for 1 minute – no longer! Do not stir, just let it boil, but keep an eye on it so it does not boil over.
  • Remove from heat, add in chocolate chips, and whisk until melted and fully combined.
  • Stir in nuts if adding, then pour into the prepared pan. Add additional nuts and/or sprinkles on top if using.
  • Place in the fridge until completely set. Once chilled, cut into desired size and enjoy!

Notes

  • A loving tribute to Mom – her fudge was legendary! This version comes pretty close to the taste and texture of her holiday fudge and brings back all the warm fuzzy Christmas memories. Make a half batch first if you are unsure about any substitutions – use a smaller pan or you will have thinner fudge. Store refrigerated for up to 2 weeks or freeze for up to 3 months.

Christmas Fudge

By Back Porch Paleo

Prep: 10 min | Cook: 0 min (plus chilling) | Makes: 12 servings

Ingredients

  • 1 cup Maple Sugar (can sub granulated sugar)
  • 5 Tbsp Salted Butter (can sub ghee)
  • 1/3 cup Whole Milk (can sub almond or milk of choice)
  • 1.5 cups Dark Chocolate Chips (can sub milk chocolate or chocolate of choice)
  • 1/3 cup Pecans, roughly chopped (optional)
  • 1 Tbsp Sprinkles (optional)

Instructions

  1. Coat an 8.5 x 5.5 inch pan with avocado oil then line with parchment paper.
  2. In a 3 quart saucepan, add maple sugar, butter, and milk. Melt and let boil over medium-low heat for 1 minute – no longer! Do not stir, just let it boil, but keep an eye on it so it does not boil over.
  3. Remove from heat, add in chocolate chips, and whisk until melted and fully combined.
  4. Stir in nuts if adding, then pour into the prepared pan. Add additional nuts and/or sprinkles on top if using.
  5. Place in the fridge until completely set. Once chilled, cut into desired size and enjoy!

Notes

A loving tribute to Mom – her fudge was legendary! This version comes pretty close to the taste and texture of her holiday fudge and brings back all the warm fuzzy Christmas memories. Make a half batch first if you are unsure about any substitutions – use a smaller pan or you will have thinner fudge. Store refrigerated for up to 2 weeks or freeze for up to 3 months.

Nutrition: Calories: 293 | Fat: 21g | Carbs: 26g | Protein: 4g | Sodium: 45mg | Fiber: 4g | Sugar: 17g (per serving)

Tags: Desserts, Candies, Snacks, Egg Free, Coconut Free, Nightshade Free, Vegetarian

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