This fudge is similar in concept to my Blender Fudge, but I didn’t make it in a blender and it had two parts. I honestly think this one came out better.
one stick salted sweet cream butter
1/4 cup unfiltered honey
unsweetened, unprocessed cocoa to taste
2-3 tablespoons virgin expeller pressed coconut oil
1 tablespoon honey
few drops mint extract
1. Place butter in a large glass mixing bowl. Cut into several slices. Add 1/4 cup honey.
2. Let sit until butter is softened to room temperature.
3. Mix by hand with a fork until the honey creams the butter.
4. Add cocoa powder. Mix by hand with fork again, until completely mixed. This will take a few minutes. Set aside.
5. In a smaller bowl, add the coconut oil, 1 tablespoon honey, and the mint extract. Mix, then pour into fudge mixture.
6. Mix well, until all fudge looks the same – no shiny, wet looking parts remain.
7. Line a loaf pain with plastic wrap, leaving enough extra to fold over the fudge.
8. Dump the fudge into the pan. Fold the plastic over the fudge loosely and gently press down until you reach the desired shape and thickness.
9. Gently secure plastic wrap and pop the loaf pan into the freezer for about 20 minutes. Remove from freezer, and take the plastic wrapped fudge and store in the fridge.
This fudge is far less runny than the blender fudge, which I like. It was more ‘whipped’ in the bowl, and definitely has a nice texture to it when hardened. Enjoy!