- Pure Maple Syrup6 Ounces
- Cocoa Butter, Food Grade6 Ounces
- Canna Coconut Oil3 Ounces
- Coconut Butter4 Ounces
- Vanilla Extract1 Teaspoons
- Kosher Salt1/2 Teaspoons
- Toasted Nuts, Chopped- Opt.1/2 Cups
Line a standard loaf pan (for thick fudge) or an 8-inch square pan (for thinner fudge) with unbleached parchment paper and set it aside.In a small, heavy-bottom saucepan over medium heat, bring the maple syrup to a simmer and continue to cook, stirring occasionally, until the syrup is reduced by about half. While the maple syrup is reducing, in a medium-size heat-safe bowl, place the cacao butter, coconut oil and coconut butter. You can nuke this until melted, or you can place the bowl over a small pot of simmering water, making sure the heat-safe bowl doesn’t touch the water in the pot. Melt the cacao butter, coconut oil and coconut butter in the double boiler, stirring occasionally, until melted and smooth. Remove the bowl from the heat, and add the reduced maple syrup, vanilla and salt to the mixture, mixing to combine. The mixture will be thin and readily pourable. If the maple syrup seizes on you, you can pour the mixture into a blender making sure to cover the top with a towel and blend on low so that this hot fat/syrup mixture doesn’t explode out of the top and do damage to you and your kitchen.Pour the mixture into the prepared pan. At this point you can add in any nuts if you’re choosing to include them. Place the pan in the refrigerator for about 3 hours, or until set. Turn the fudge out of the pan, and slice into squares before serving. Feel free to glaze with Medicated Chocolate Glaze. Store any leftover fudge in a sealed container in the refrigerator or freezer.
Potency of oil and dosage is on you, my friend.
Take half of the finished mixture and add in ¼ c chocolate chips and mix until smooth. Swirl both mixtures together in the prepared pan for marbled fudge.
Feel free to mix this fudge up with cinnamon, ginger, pumpkin spice or mushroom powders.
I added activated walnuts to my fudge in the above picture. You can add any nuts and seeds or cocoa nibs to this that you wish. Just look around your cabinets and see what you have!
For an extra fancy presentation, drizzle or dip finished slices in chocolate and top with sea salt, cocoa nibs or cocoa powder.
Go the extra mile- glaze loaf or individual pieces with medicated chocolate glaze and chill.