mom's perfect fudge recipe (sucre à la crème)

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream is dairy-free and adds richness.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: baking chocolate

Dark chocolate has less sugar and baking chocolate is often less expensive.

butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine can reduce saturated fat and shortening is often cheaper.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia provides sweetness with fewer calories, while brown sugar is often less expensive.

Preheat the oven to 325°F.

Toast 1.5 cups of walnuts in the oven for about 8 minutes.

In a medium saucepan, combine 1 stick of butter, 1 cup of packed brown sugar, 0.5 cup of maple syrup, and 0.5 cup of heavy cream.

Heat the mixture over high heat until the butter is fully melted and the mixture comes to a boil.

Once boiling, set a timer for 5 minutes and boil the mixture, scraping down the sides occasionally to prevent sticking.

After 5 minutes, turn off the heat and add 1 teaspoon of kosher salt and 0.5 vanilla pod (or 1 teaspoon of vanilla extract), mixing gently to combine.

Let the mixture sit for another 5 minutes without stirring.

While the mixture rests, remove the skins from the toasted walnuts and chop a handful for garnish.

After 5 minutes, switch from a spatula to a whisk and add 1.5 cups of icing sugar, whisking until smooth.

Fold in the whole toasted walnuts into the mixture.

Pour the mixture into a plastic sandwich container, ensuring even distribution of nuts.

Top with the chopped walnuts and sprinkle with flaky salt.

Let the fudge sit uncovered at room temperature for 12 hours or overnight until fully chilled.

Once set, unmold the fudge by flipping the container and pushing it out.

Cut into desired pieces and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens