I have a fudge problem. Really, it’s the perfect treat. You don’t have to bake it. We all know I’m a terrible baker and 100% frightened of inserting expensive ingredients into the oven. It always tastes good even if you mess it up. You can make literally any flavor in the world. Lavendar-Rosemary-Clementine fudge? Probably a thing. Probably delicious.
This Maple Walnut Fudge is an ode to my Canadian heritage and also based off my beloved Maple Caramel Fudge from last year. I make at least 2 varieties of fudge every year for Christmas. The last 3 years I’ve made my Peppermint Fudge (guest post on PaleOMG) and my Avocado Carob Fudge (holy heaven).
Similar ingredients and simple process but I’ve decreased the sugar a bit and changed up the ratios of some of the ingredients to achieve a less chewy fudge and instead a more dense hard fudge. It’s not quite as dense and flakey as my favorite classic Canadian fudge, but if you can figure that out for me without immense amounts of sugar and butter, I will love you forever. Then I added toasted walnuts in it because toasted walnuts are the Channing Tatum of nuts. Whatever that means. I guess it just means I like toasted walnuts & want to eat them/bite into Channing Tatum’s right bicep if I ever had the chance.
Looking for another insanely good AIP fudge recipe? My lovely pal Martine at Eat Heal Thrive has this Sea Salt Carob Fudge that is legitttttt. I made it and devoured it with the help of only 2 other humans within 3 days.
Thankfully I have walked all my fudge endeavors off. I walked 13 miles today just so I could get a smoothie at my favorite smoothie place in Austin before we move. We had to ship our cars, so we are car-less, live off an interstate system, and have to walk at least 3 miles to get anywhere. I decided walking a half-marathon was worth it. It was. To be fair, the first time I walked the 6 mile round trip, I forgot my wallet. So then I rested my feet for a few hours and trekked out again. A story I will tell my grandchildren when their smoothies are delivered to their bedrooms via drones in 2050.
Poor Grace was stuck in her stroller for a solid 4 hours because I’m stubborn and needed my damn cherry-almond-spinach-blueberry-hemp-coconunt oil-vanilla-cinnamon smoothie. She slept the whole time, so I listened to my new favorite podcast by Stassi Schroeder, a legit crazy person who I appreciate. She makes me feel boring and sane, which I also appreciate.
This fudge is equal parts decadent, creamy & dreamy!
For all my Canadians out there, you’re welcome!
Maple Walnut Fudge
- 2/3 cup melted coconut butter
- 2/3 cup coconut cream
- 1/3 cup maple syrup
- 1/3 cup palm shortening
- 2 tablespoons coconut sugar
- 1 teaspoon vanilla extract
- pinch sea salt and ground cinnamon
- 1 tablespoon coconut oil
- 1 tablespoon coconut flour
- 2/3 cup walnuts, chopped and lightly toasted
In a medium saucepan, combine all ingredients except the coconut flour and walnuts over medium heat.
Bring to a low boil, then reduce the heat to medium-low.
Continuously stir for 5 minutes until you get a smooth, shiny candy. Stir in the coconut flour until well combined.
Remove from heat and stir in the toasted walnuts.
Spoon into a small glass dish lined with parchment paper. I used a small Pyrex container.
Refrigerate until set, at least 2 hours.
Slice into 16 pieces and store in refrigerator for up to 1 week.
Delicata squash is my favorite winter squash for good reason: it’s tender, sweet, cooks quickly & you can eat the skin which makes prep a breeze! Drizzled with a quick maple “cream” sauce made from simple ingredients found in any Paleo pantry, this is an impressive and unique side dish you can serve without much prep or thought required!
on Autoimmune Wellness!
I have been craving Sucre a La Creme lately but it is incredibly difficult to achieve it’s texture without butter, white sugar, and real cream. Instead, I decided to make Caramel Fudge which has just as rich of a flavor as my childhood favorite, but MUCH less sugar! Basically, I made a simple caramel sauce out of coconut milk, maple, coconut sugar, and vanilla. Then to thicken it up, I added coconut butter and coconut oil (which provides some firmness), and the result was perfectly smooth, chewy, decadent, and rich Caramel Chews OR Caramel Fudge (soft fudge, not hard flaky fudge which is what Sucre a La Creme is) depending on how long you freeze it. Good Sucra a La Creme will crumble as you bite into it, leading a trail of gluttony and shame in its wake. It literally has 2 to 3 cups of sugar in it per tray. Cwwwaaazzzy.
I’m not going to give up on my hunt for the perfect traditional Canadian maple fudge recipe but until then, this recipe was too delicious not to post! You can use either light coconut milk (I did this to save on calories because yes, I am one of those people who thinks balanced eating includes some sort of acknowledgment of caloric value) or full fat coconut milk (which would probably be even creamier).
Next time I would like to top mine with flaked sea salt because flaked sea salt has the ability to make my knees quiver. I also suggest cutting the fudge into small squares because 1 is definitely enough. I had 2 and was like… nope… ONE, ALAENA. ONE. I’m very sensitive to sweets though, so your blood sugar may be able to handle 2. I can’t even have a chocolate chip cookie without feeling queasy. It’s a tough life. I used to be able to handle 1/2 a container of ice cream. What in the world has happened to me? Do you mean to tell me my body only wants to eat meat & vegetables these days? Yes I do mean to tell me that. But that doesn’t mean I won’t be having treats this Christmas! I will be making my Avocado Carob Fudge Bars (definitely my most unique, delicious, and addicting treat on this site!) and my Peppermint Fudge (with chocolate instead of carob this year) because my family is always requesting both of those!
Chewy soft dairy-free caramels with just a few ingredients!?
AIP Maple Caramel & Caramel Chews
Combine coconut milk, syrup, sugar, vanilla, and sea salt in a small saucepan over medium heat. Bring to a low simmer, whisking every couple minutes until this happens, then turn the heat to medium-low to maintain a simmer for 12 minutes. Continue to whisk every couple minutes as it simmers. The sauce will thicken slightly during this time but will remain rather liquidy.
Remove the saucepan from the heat and stir in the coconut butter until smooth and thickened. Now stir in the coconut oil until well combined.
Line the bottoms and sides of a 7"x5" glass dish such as a Pyrex container with parchment paper. Pour the caramel into the parchment-lined dish and smooth. Follow the directions below depending on whether you want to make caramel chews or caramel fudge.
For Caramel Chews:pan> Freeze for at least 4 hours until semi-firm. The caramel should be soft enough that you can roll it into a ball in your hands without it sticking to your hands. Roll it into a traditional log shape for the most appealing look. If wrapping in parchment paper, wrap loosely and freeze until ready to serve. Instruct any recipients to do the same or the caramel with soften too much to unwrap nicely. pan>
For Caramel Fudge (my favorite!): Freeze overnight to allow the fudge to firm up completely. Slice into squares (it's rich, so the smaller the better) and serve directly from the freezer. pan>
Store in the freezer until ready to serve for best texture.