top of page
header-new-2.png

Homemade Fudge

There really isn't much to say about fudge other than it's chocolate, chewy, and delicious. However, for this holiday season let's make...

There really isn't much to say about fudge other than it's chocolate, chewy, and delicious. However, for this holiday season let's make it three different ways but also elevate it a bit and fancier - say "chocolatier" version if you will.


SUPPLIES USED:


INGREDIENTS:

Fudge Ingredients:

  • 18 oz (500 g) Chocolate, roughly chopped

  • 2 Tbsp (28 g) Unsalted Butter

  • 1/2 tsp (4 g) Fine Sea Salt

  • 14 oz (400 g) Sweetened Condensed Milk

  • 1.5 tsp (4 g) Vanilla Extract


Hazelnut & Praline Fudge Ingredients:

  • 1 ⅓ cup (175 g) hazelnuts

  • 2 cups (430 g) granulated sugar

  • ½ cup (120 ml) filtered water

  • 1 Tbsp (14 g) unsalted butter


Healthy Fudge Ingredients:

  • 1 cup smooth peanut butter

  • ⅓ cup softened coconut oil

  • ½ tsp salt

  • 1 tsp vanilla extract

  • ¾ cup maple syrup


INSTRUCTIONS:

Fudge Method:

  1. Start with an 8x8 baking dish. Spray lightly with oil and cover with parchment paper with an overhang on both sides.

  2. In a medium saucepot, add in rough chopped chocolate, unsalted butter, fine sea salt, sweetened condensed milk, and vanilla extract. Stir together.

  3. Set over medium heat. Let it heat while stirring often until completely melted.

  4. Pour into the prepared pan, spreading evenly, and set in the refrigerator for 3 hours or overnight.

  5. Pop the chocolate out, remove the paper, and cut into even squares.


Hazelnut & Praline Fudge Method:

  1. Start by spreading out raw hazelnuts on a baking sheet lined with parchment paper.

  2. Place in a 350F oven for 10-15 minutes.

  3. Toss the hazelnuts into a clean dish towel and rub them together until most of the skins are removed.

  4. Let cool for 5-10 minutes before adding to a bag and beating them until fine and crumbly.

  5. Line a baking sheet with a silicone mat. To a medium saucepan, add granulated sugar and filtered water then cook over medium-high heat and bring to a boil, then immediately reduce the heat to medium and let lightly boil until amber.

  6. Immediately turn off the heat and whisk in unsalted butter followed by the hazelnuts. Stir until incorporated. Pour all over the silicon mat, spreading out evenly. Let cool completely.

  7. Break the cooled mixture in half then into pieces. Place into a bag and crush using a pan.

  8. In a medium saucepot, add in roughly chopped chocolate, unsalted butter, fine sea salt, sweetened condensed milk, and vanilla extract. Stir together.

  9. Set over medium heat. Let it heat while stirring often until completely melted. Add in the hazelnut mixture and stir to combine.

  10. Pour into the prepared pan, spreading evenly, covering with additional crushed praline, and set in the refrigerator for 3 hours or overnight.


Healthy Fudge Method:

  1. In a large bowl, whisk and combine smooth peanut butter, coconut oil, salt, vanilla extract, and maple syrup.

  2. Pour into the prepared pan, spreading evenly, and set in the freezer for 3 hours or overnight.

3 Comments


Becca TB
Becca TB
Jun 06, 2021

Hey!


I would love to try the vegan ones but the gramms are Missing :( Can you add them pls?

Like

Chris S
Chris S
Mar 12, 2021

My fiancée is lactose intolerant, so I've been eyeing that peanut butter fudge option you have, but was wondering if I could use a natural peanut butter vs. something like Jif?

Like
Jacob Cannon
Jacob Cannon
Nov 01, 2022
Replying to

Knowing Josh's recipes, he'd probably recommend that you just use natural peanut butter (or maybe even just make it from scratch). I've always found that to be the best option anyway :) I made my own peanut butter when I made his butterfingers recipe, and it was out of this world!

Like

Let's Get Cooking

Recent Recipes

bottom of page