Buying vanilla fudge with my mama is a sweet memory for me. She would rarely buy junk food/ chocolate for herself but I remember her indulging on the rare occasion with a small rectangular slice of fudge.
I followed in her footsteps and now love when I find a good chocolatier that sells real fudge. I thought this Christmas, I would make some from home. To my surprise, I found out it’s pretty simple! It’s basically just chocolate and condensed milk. As I continued to search, I found condensed milk is really difficult to source without glucose syrup and barely impossible to source organic condensed milk in Australia.
So then I decided to replace that condensed milk with a texture that could mirror that same fudgey, crumbly yet smooth texture.
So here we are. Almond. Butter.
Almond butter saves the day again. I used dark chocolate here to compliment the mint flavour, and there’s your main ingredients. Using a good quality dark chocolate made this vegan, but if you wanted more of a milky flavour, you could use a good quality vegan ‘milk’ chocolate instead.
I used a sprinkle of salt atop mine but its totally optional.
So, there you have it. 4 ingredients. 2 minutes to make. Easily sourced ingredients. Simple- My favourite word when it comes to cooking.
Lets get cooking that festive fudge.
- 100g organic dark chocolate
- 1/2 cup of almond butter
- 1 tbsp organic coconut oil
- 5-6 drops of peppermint essence
- Sprinkle of salt flakes *optional
- Melt chocolate, almond butter and coconut oil in a pot over low heat on the stove. Takes about a minute or less. Be careful not to burn.
- Take off the stove and mix peppermint essence in. Place into a square container lined with baking paper. Sprinkle with salt and refrigerator for 1.5-2 hours.
- Keep in an airtight container in the refrigerator for up to a week.
*Note; If the almond butter is quite oily, you can omit the coconut oil. If it is more like an almond paste, you can add more coconut oil.