The Easiest Homemade Fudge Guide (3 Ways)

unsweetened cocoa powder

🥗Healthier: dark cocoa powder

💰Cheaper: chocolate syrup

Dark cocoa powder offers a richer flavor while chocolate syrup simplifies the recipe.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option, while margarine can be more economical.

chocolate chips

🥗Healthier: dark chocolate chunks

💰Cheaper: chocolate bars

Dark chocolate chunks enhance health benefits, while chocolate bars can be more affordable.

marshmallow fluff

🥗Healthier: homemade marshmallow cream

💰Cheaper: mini marshmallows

Homemade marshmallow cream is healthier, while mini marshmallows can reduce costs.

Prepare an 8x8 baking dish by spraying it lightly with oil and lining it with parchment paper, leaving overhang on both sides.

In a medium saucepan, add 500 grams of rough chopped chocolate, 28 grams of unsalted butter, 4 grams of fine sea salt, 400 grams of sweetened condensed milk, and 4 grams of vanilla extract.

Set the saucepan over medium heat and stir often until completely melted and homogeneous.

Pour the mixture into the prepared baking dish and spread it out to the edges.

Let it sit in the fridge for three hours or overnight until set.

For hazelnut praline fudge, spread 175 grams of raw hazelnuts on a baking sheet lined with parchment paper and toast in an oven at 350°F for 10 to 15 minutes until the skins begin to come off.

Rub the hazelnuts in a clean dish towel to remove most of their skins and let them cool for 5 to 10 minutes.

Crush the hazelnuts in a bag until you have a mix of fine and rough crumbles.

In a medium saucepan, add 430 grams of granulated sugar and 120 milliliters of filtered water, mix it together, and bring to a boil over medium-high heat.

Reduce to medium heat and let it lightly boil until it reaches a deep amber color, then turn off the heat and whisk in 14 grams of unsalted butter.

Add the crushed hazelnuts to the praline mixture and stir until well incorporated.

Pour the praline onto a baking sheet lined with silpat or parchment paper and let it cool completely until hard.

For the fudge base, add 500 grams of chocolate and mix in a whole vanilla bean instead of extract.

Stir in half of the crushed praline before pouring into the prepared pan and spreading it out, then cover the top with additional praline before refrigerating to set.

For the healthy vegan fudge, combine 1 cup of smooth peanut butter, 1/3 cup of softened coconut oil, 1/2 teaspoon of salt, 1 teaspoon of vanilla extract, and 1/4 cup of maple syrup or honey in a bowl and whisk until combined.

Pour the mixture into a prepared pan and freeze for 2 to 3 hours before slicing.

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