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Fudge

Maybe it’s the chocolate. Or it could be the nuts. But homemade fudge is coveted during the Holidays.

My husband is the milk chocolate junkie at my house. I’m the white chocolate addict. Whatever your penchant, this fudge recipe is easy.¬†White chocolate blueberry fudge? No problem. Milk chocolate cashew? It’s all you!

INGREDIENTS:

Two 12 oz. bags of chocolate chips of your choice: milk, semi-sweet, or white

1 T. organic cold-pressed coconut oil

1 t. extract flavor of your choice: vanilla, almond, orange, or mint, etc.

1 C. dried fruit of your choice: cranberries, blueberries, cherries, or apricots, etc.

1 C. nuts of your choice: pecans, walnuts, coconut, cashews, pistachios, sunflower, or pumpkin seeds, etc.

Line an 8X8 dish with parchment paper. In a medium pot on low heat, stir chocolate chips with coconut oil until melted and smooth. Turn off heat. Stir in fruit and nuts of your choice. Stir in extract of your choice. Pour/Spread mixture into dish. Allow to harden (you can speed it along by refrigerating the fudge). When the fudge is solid cut it into 1 inch cubes and place in an airtight container.

Which combinations will you try?

~ Jericha Kingston

 
2 Comments

Posted by on December 18, 2015 in Jericha Kingston, Recipe

 

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