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This maple fudge is my secret for satisfying a sweet tooth without veering off the healthy path It comes together in minutes and has that old fashioned creamy texture rich maple notes and just a hint of wholesome nutty depth The best part is you do not need any fancy equipment and you can stash the pieces in the freezer for when sweet cravings strike
When I first tried making this maple fudge I was honestly skeptical but it turned out so yummy that my friends now request it every time they visit I love how simple and chewy it is without any refined sugar
Ingredients
- Almond butter or allergy friendly substitute: this gives body and creaminess choose unsweetened and smooth for best texture
- Pure maple syrup or stevia drops to taste: pure maple syrup infuses bold natural sweetness look for grade A dark for a robust flavor
- Coconut oil or coconut butter or cacao butter: creates a rich mouthfeel cold pressed coconut oil works best for subtle coconut flavor
- Ripe banana or simply double the nut butter: for a classic fudge texture ripe bananas lend creamy sweetness and help with binding
- Maple extract: intensifies the maple flavor be sure to use real extract for authentic taste
- Fine sea salt: only if using unsalted nut butter to balance and sharpen the flavors
Step by Step Instructions
- Warm the Nut Butter:
- If your nut butter is stiff or slightly hardened gently warm it until soft and runny this helps your fudge blend smoother
- Blend the Ingredients:
- Add all ingredients to a blender or food processor Blend on high speed until creamy and silky smooth scraping the sides as needed For the smoothest fudge do not rush this step
- Prepare the Pan:
- Line a small container ice cube tray candy molds or mini cupcake liners with parchment paper pour the fudge mixture in and spread it evenly using a spatula
- Chill to Set:
- Place the pan in the fridge or freezer until the fudge is firm enough to slice This usually takes roughly thirty to forty five minutes in the freezer
- Slice and Serve:
- Once completely set lift out using the parchment carefully cut into pieces Enjoy immediately and store any leftovers chilled for the best texture
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My favorite ingredient here is pure maple syrup The aroma when mixing creates such cozy autumn vibes I once made a batch with my niece as a rainy Sunday project and now it is our rainy day tradition
Storage Tips
Keep your maple fudge in an airtight container in the fridge for up to one week or freeze the pieces for up to two months If stacking fudge add parchment between layers to prevent sticking The texture stays creamy from the fridge and a few minutes at room temperature makes it extra soft
Ingredient Substitutions
Feel free to swap almond butter with sunflower seed butter or cashew butter to fit allergies For coconut oil try cacao butter for a white chocolate hint You can use stevia drops but the flavor is not as complex as real maple syrup so I always recommend pure maple for the best taste
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Serving Suggestions
Serve fudge for a midday pick me up paired with green tea or coffee It is lovely chopped and sprinkled over oatmeal or yogurt for a breakfast treat Try garnishing with chopped nuts or a light sprinkle of cinnamon for a seasonal twist
Cultural and Historical Context
Fudge became popular as an American confection in the late 1800s—sweet simple and usually made with dairy and sugar This wholesome maple version draws on classic flavors from North American maple sugaring traditions and feels like a rustic bite of nostalgia for anyone who grew up in the Northeast
Recipe FAQs
- → Can I substitute the almond butter?
Yes, you can use any nut or seed butter that suits your dietary needs or taste preferences for a similar creamy texture.
- → Is the banana necessary for the fudge?
The banana adds natural sweetness and softness, but you can double the nut butter and omit it if preferred.
- → What is the best way to make the mixture smooth?
A blender or food processor ensures a perfectly smooth texture, but mixing by hand is possible when ingredients are soft.
- → How should I store these fudge squares?
For optimal freshness and texture, keep the squares in the refrigerator or freezer in a covered container.
- → Can I use something other than maple extract?
Maple extract intensifies the flavor, but if unavailable, a bit more pure maple syrup can help, though the taste may differ.