Project Description

Fudge   Fudge

This is a very healthy fudge recipe. It’s simple and straight forward and has very few ingredients. … and it’s just delicious!

Fudge

Minutes to Prepare

10

Fudge

Minutes to Cook

60 (fridge)

Fudge

Number of Servings

15 pieces

Ingredients

  • 1/3 cup (80 ml) Coconut Oil
  • 2/3 cup (160 grams) Peanut Butter
  • 1 tsp Vanilla Extract
  • Optional: 1 tbsp Sugar Free Vanilla Sirup
  • Optional: 1 tbsp Cacao Powder (not chocolate, real Cacao is low-carb!)

Directions

Put the peanut butter in a nice sized bowl. Add the vanilla extract and any additional flavoring or ingredients you want to add. Melt the coconut oil in the microwave, then pour it over the peanut butter and stir it all together until smooth. Microwave the mixture to make it easier to stir until smooth, if needed.

Pour smooth mixture into your mold. Place the fudge in the refrigerator until it sets up. Once it has “set” it will pop out of the mold easily. It’s ideal to keep them refrigerated, as they will melt quickly.

Note: Silicone baking molds are great! They are oven & dishwasher safe, but they are also very flexible. I recommend that you put a baking sheet under your mold before you pour in your mixture so you can easily move it from the counter to the refrigerator to set up.

Origin of Fudge

American-style fudge (containing chocolate) is found in a letter written by Emelyn Battersby Hartridge, a student at Vassar College in Poughkeepsie, New York. She wrote that her schoolmate’s cousin made fudge in Baltimore, Maryland, in 1889 and sold it for 40 cents a pound. Hartridge obtained the fudge recipe and, in 1890, made 30 lb (13.61 kilograms) (14 kg (30.86 pounds)) of fudge for the Vassar College Senior Auction. This Vassar fudge recipe became quite popular at the school for years to come.

Word of this popular confectionery spread to other women’s colleges. For example, Wellesley College and Smith College have their own versions of a fudge recipe dating from the late 19th or early 20th century.
However, In 1887, shops on Mackinac Island in Michigan began to produce the first commercial fudge for summer vacationers. Fudge is still produced in some of the original shops on Mackinac Island and the surrounding area. Mackinac Island Fudge ice cream, a vanilla ice cream with chunks of fudge blended in, is also very common in this region and across the United States.

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