Chocolate Fudge

This photo was taken at a family paint party in my studio. You can see that my daughters have talent in art projects. Julie and Rachael told me that I needed more chocolate recipes instead of all of the vegetable recipes. I am not surprised as I frequently found dried vegetables in an old crock urn near the dinner table when they were younger. So here are two fudge recipes. The first is an easy fudge recipe. The second is a Paleo Fudge recipe which requires some ingredients that may not be in your pantry. My husband and I are trying to cut down on sugar and carbs so we keep a batch in the refrigerator most of the time to satisfy the after dinner sweet craving. The pottery bowl is a fluky piece I made a couple of years ago.

Easy Fudge Recipe

Ingredients

  • 3 cups semi-sweet chocolate chips
  • 1 (14 ounce) can of sweetened condensed milk
  • 2 tablespoons butter
  • 1 cup chopped walnuts or pecans (optional)
  • Line an 8-inch baking dish with parchment paper, leaving and overhang for easy removal. Set aside.
  • Add the chocolate chips, sweetened condensed milk, and butter to a large saucepan and place over medium heat. Stir continuously until the chocolate chips are fully melted and the mixture is smooth.
  • Remove from the heat and scoop the mixture into the prepared baking dish. Spread around into one even layer.
  • Refrigerate for at least 3 hours . Remove from the pan using the overhang from the parchment paper . Slice the fudge into pieces. Store in an airtight container in the refrigerator for up to one week.

Paleo Fudge

  • 1 cup pure maple syrup
  • 1/2 cup coconut sugar
  • 1/4 cup coconut oil
  • 1 cup cashew butter
  • 6 tablespoons of arrowroot powder
  • 2 teaspoons pure vanilla
  • 1/2 teaspoon of fine sea salt
  • 12 ounces unsweetened baking chocolate (100 percent cacao chopped)
  • 1 cup of pecans

Instructions:

Line a 9 by 13 inch baking pan with parchment paper and leave flaps hanging over the side of the dish for easy removal. In a saucepan over medium-low heat, combine the maple syrup, coconut sugar and coconut oil. Stir until the sugar melts and the mixture is liquid, about 5 minutes. Whisk in the cashew butter, arrowroot powder, vanilla, salt, chocolate and nuts. Add the arrowroot powder last as it will begin thickening quickly once the powder is added. Continue stirring over low heat until the chocolate melts and everything is well blended, about 5 minutes more. Pour fudge into the prepared baking dish and smooth the top with a rubber spatula. Chill in the refrigerator until set, about 6 hours. Cut into squares, store in air tight container in the refrigerator.

Pastel Paintings

Here are a couple of pastel paintings that I completed in the last couple of weeks.

3 Comments »

  1. Ha Ha! Yeah, I can’t believe that Rachael used to hide food around the house! Wait, that was me that did that! LOL It’s funny that you shared that story. I was telling my co-workers about how I would have to sit at the table until I finished my vegetables…so unless I wanted to sleep at the table, I had to get creative and that’s when I discovered the urn in the kitchen. It was the perfect place to hide broccoli and steamed carrots!

    Liked by 1 person

    • And we won’t talk about the dried hot dogs I found hidden in your bedroom. Do you remember when I put the dead bugs from the garage in your room and told you that they were there because you left food around?

      Like

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