Here are a few of the questions to which ‘fudge’ is the answer:
- “What will make me forget that I had the suckiest day in the history of sucky days?”
- “What can I make to
shut uptreat my noisyadorable children?”
- “What is an acceptable snack at midnight when I have a raging hunger and no shame?”
Fudge is the solution to a great many problems and my version isn’t even that sinful because I’m using butter.
Butter and I are old friends. It saddens me that a lot of people can’t say the same.
I firmly believe that fudge made from good quality, organic butter (from grassfed cows) is a million times better for your body than the regular sugar-laden, condensed-milk-from-a-can varieties.
Why? Because saturated fats do not deserve their bad press. I eat a lot of butter and I am healthy, a normal weight and with all the right blood pressure/cholesterol measurements.
Furthermore, I don’t binge on processed junk because fats keep me satiated. Belly is happy and appetite is controlled. Everyone’s a winner.
This recipe was inspired by the peanut butter carob fudge over at The Healthy Home Economist so if that one sounds better than mine, you should head on over there.
Still here? Ok, then let’s do this.
Maple Mint Fudge (makes around 12 pieces)
- 1 cup butter
- 4 tbsps maple syrup
- 2 tsps peppermint extract
- 1/2 cup unsweetened cocoa powder
- 1/2 cup coconut oil
- 1/2 pecans, chopped
- Mix all the above together using an electric mixer on a low speed until it is a smooth, creamy mixture.
- Pour into a standard loaf tin lined with greaseproof paper. Freeze for 2 hours then remove and cut into chunks. Store in the freezer til devoured. Hubby referred to this as “like ice-cream” so be warned – it is not portable as it will melt. Eat from the freezer and don’t let it sit out too long. Especially if you live in a warm climate.