An easy fudge recipe made with only two ingredients that is dairy-free and gluten-free. This fail-proof recipe does not use the stove, and can be made in five minutes.
This easy fudge recipe is much healthier than the traditional fudge recipes made with heavy cream and sugar. That's because this 2-ingredient fudge is made primarily from two healthy ingredients, quality chocolate and nut butter. No cooking is needed either, not even on the stove. So if you love my rocky road fudge, and my pumpkin fudge, you'll love this recipe too.
Why You'll Love This Fudge Recipe
Easy to make in a loaf pan. Just mix two melted ingredients and spread in a loaf pan. It hardens fast, then slice in rods or chunks.
Nutritious. Fudge and nutrition don't sound related but this fudge is. It is high in protein and full of mood-boosting components such as magnesium and flavonoids which protect neuro function, boost memory as well as trigger mood hormones.
Nut butter: Use a natural nut butter with only nuts as the ingredient, no added sugar. Don't use mainstream brands such as Jif or you'll be making a fudge with a lot of sugar and additives. You are welcome to use any flavor. I've used cashew, almond, hazelnut, pecan, and even walnut.
Chocolate: I used chocolate chips with about 70% cacao, but you can use a chocolate bar as well. The higher the percentage of cacao, the healthier the fudge. Again, look for a brand with few ingredients, and with cacao butter as one of the first ingredients. HU, Theo, Enjoylife, Ghiradelli are among the best.
How to Make
It really is beyond simple. Just melt the chocolate, stir in the nut butter, and you have fudge! Pour into a container or candy molds, and freeze. Here are the general steps.
Step 1. Add the chocolate chips and nut butter to a glass pyrex measuring cup and microwave for 1 minute. Stir until smooth. Microwave in increments of 15 seconds if you need further heating to remove lumps.
Step 2. Pour fudge into either a loaf pan lined with parchment or a mold. Tap to remove bubbles and level surface. At this point, sprinkle top if you want with sprinkles or cacao nibs or more chocolate chips or crushed nuts.
Step 3. Either chill in refrigerator for 30 minutes or until firm, or speed set in freezer for about 10 minutes depending on your mold or container.
How to Store
The fudge last two weeks stored in a sealed container in the refrigerator, and three months in the freezer.
When searching for a fudge recipe, people want answers to these questions:
1. How do you make fudge?
Easy, just melted together nut butter and dark chocolate.
2. Can I use evaporated milk instead of condensed milk for fudge?
Not in my recipe. It's vegan and dairy-free. Use just nut butter and dark chocolate
3. Does fudge have flour or heavy cream or refined sugar?
Not my recipe!
4. Can you remelt fudge?
Sure! Just put in a pyrex measuring cup and microwave for about 30 seconds and stir. Use melted fudge for cake or ice cream, or pour in a different mold to make shapes. Refrigerate until solid again.
How Healthy is Fudge Made With Dark Chocolate?
Quality dark chocolate brings to this recipe tons of nutrition. I love the idea of handing out chocolate treats to my family and friends that are good for them. The chocolate in this recipe contributes fiber, antioxidants, iron, magnesium, copper, potassium, zinc, theobromine and more.
How do these nutrients this benefit you? Well all this improves your blood flow, asks your muscles to relax, protects your skin from sun, boosts your cognitive abilities and more. There. So, you are welcome.
Make Other Treats
I use this fudge as a filler for many other recipes, including this nonpareil lollipop. Just make the fudge, pour into lollipop silicon molds, freeze, and dip into melted chocolate.
And here is the fudge recipe made and poured into silicon pumpkin molds.
More Fudge Recipes
Peanut Butter Fudge
Rocky Road Fudge
Cookie Dough Fudge
Butternut Squash Fudge
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Easy Fudge Recipe
- 1 cup chocolate chips (or a chocolate bar chopped finely)
- ¾ cup nut butter the natural kind, such as Whole Food's 365 brand
- 1 2-cup pyrex measuring cup
- square candy silicon mold
- 1 loaf pan (Use this or mold)
- Put the nut butter and chocolate chips in a 2-cup pyrex measuring cup, and microwave for 60 seconds, stirring until all chips are melted. If you need to, microwave another 10 seconds to melt all the chips, but don't burn.1 cup chocolate chips, ¾ cup nut butter
- When fully melted pour into either the loaf pan (first line it with parchment) OR pour into silicon mold.
- At this point, sprinkle top if you want with sprinkles or cacao nibs or more chocolate chips or crushed nuts.
- Freeze the pan or mold until chocolate is set - probably 3 minutes or more.
- You can keep it refrigerated for 2 weeks in an air-tight container.
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