The Search for the "Moistiest, Bestest, Healthiest" Fudge Recipes Just Ended
The first of these fudge recipes set our family aflame.
Moistiest? I've never, ever had a fudge recipe more moist. Nothing dry here.
Healthiest? It's loaded with 3 of those incredible, edible things we call eggs. Use eggs from pastured-poultry hens if you can find them. You may have to ask your produce manager to get them for you. Eggs from grassfed hens will treat your body to a cocktail of disease-fighting, natural ingredients. Take vitamin E for just one example. An egg from a grassfed hen has 30% more vitamin E than the regular one from the grocery store. Perhaps this is the reason many Americans have grown deficient in this essential vitamin. Diabetes, liver disease, eye disease, Parkinson's Disease and immune disorders are only some of the problems associated with lack of vitamin E.
Bestest? Of all the fudge recipes I’ve tried in my lifetime, I knew immediately, "This is it!"
Fudgiest? Try just the first of these recipes and let me know what you think.
Hot Fudge Pie Recipe
3 (1 ounce) squares bitter chocolate OR 3 Tablespoons cocoa + 1 Tablespoon grassfed butter
1/2 cup grassfed butter
1 1/4 cup sugar
1/4 cup flour
Pinch of salt
1/4 teaspoon vanilla
3 large pastured poultry eggs
Melt chocolate and grassfed butter together in the top of a double boiler; beat in sugar. Fold in flour and salt. Add vanilla. Beat eggs; fold into mixture. Turn into a greased 9-inch pie pan. Bake at 350° 20-30 minutes. Do not overcook. It will be very soft and moist. Top each slice with ice cream while still warm. May be reheated.
Old Fashioned Peanut Butter Fudge Recipe
2 cups granulated sugar
1 cup milk, preferably grassfed
1/2 teaspoon salt
2 squares unsweetened chocolate
2 tablespoons white corn syrup
1/4 cup peanut butter
1/2 teaspoon vanilla extract
1/2 cup chopped peanuts
In a saucepan, combine sugar, milk, salt, chocolate, corn syrup. Stir over low heat until sugar dissolves. Cook gently, stirring occasionally, to 238° F on candy thermometer, or until a little mixture, dropped into cold water, forms soft ball. Remove from heat.
Cool, without stirring, to 110° F, or until the outside of the saucepan feels lukewarm to your hand. Add the peanut butter and vanilla. With the spoon, beat until candy loses it's gloss and a small amount dropped from the spoon holds its shape. Add peanuts. Turn into greased 9" x 5" x 3" loaf pan. Cool and cut. This recipe makes about 1 1/4 pounds of peanut butter fudge.
Dreamy Peanut Butter Fudge Recipe
1 3-oz. package cream cheese from a grassfed source
21/2 cups sifted confectioner's sugar
2 tablespoons peanut butter
1/4 cup chopped, salted peanuts or 1/2 cup walnuts
pinch of salt
With a spoon, (or electric mixer at medium speed), beat cream cheese until soft and smooth. Slowly blend in sugar, nuts, salt. Press into greased 9" x 5" x 3" loaf pan. Refrigerate until firm. Cut into squares. This peanut butter fudge recipe yields about 2 1/2 dozen squares.
Play Dough Peanut Butter Fudge Recipe
1 jar of peanut butter (18 ounces)
6 Tablespoons honey
non-fat dry milk or grassfed milk plus flour to the right consistency.
(Optional: cocoa for chocolate flavor)
Shape...Decorate (raisins?)...and Edible!
More Peanut Butter Fudge Recipes to tempt you
Fudgy Chocolate Fudge Recipe
2 pastured poultry eggs
1 pound powdered sugar
12 ounce package chocolate chips
1 cup grassfed butter
Nuts, if desired
Add powdered sugar to eggs and beat well with electric mixer, about 5 minutes. Melt in microwave the chocolate chips and butter. Cool. Add to egg and sugar mixture and beat 5 more minutes. Add nuts. Put in 9 x 12 inch pan or smaller and chill.
1 cup grassfed buttermilk
1 teaspoon soda
4 Tablespoons light corn syrup
2 cups sugar
1/4 teaspoon salt
1/4 cup grassfed butter
1 teaspoon vanilla
1 cup pecans
Mix grassfed buttermilk and soda; set aside for 20 minutes. Mix grassfed buttermilk with syrup, sugar and salt; bring to boil. Add grassfed butter; let boil until it forms a soft ball when dropped in cool water. Remove from heat; add vanilla. Cool 30 minutees. Beat until creamy; add pecans and pour in greased pan.
Burnt Caramel Fudge Recipe
2 cups sugar
1/3 cup light corn syrup
1/4 cup grassfed half and half cream
1/2 cup sugar
1/4 cup butter
1 teaspoon vanilla
2 cups toasted pecans
Bring first four ingredients to a boil in large saucepan. At the same time put 1/2 cup sugar in heavy skillet to caramelize. Shake skillet to mix sugar to prevent burning. When mixture gets golden brown, pour into first mixture that is boiling. Cook until this reaches a soft ball (240° F) stage. Remove from fire; add butter and vanilla. Let set a minute; then beat until candy holds shape when dropped from a spoon. Add broken pecans. Drop on wax paper; store in tins.
Peanut Butter Candy Fudge Recipe
1 1/2 cups peanut butter
1 (16 ounce) box powdered sugar
1 cup grassfed butter
6 Tablespoons melted paraffin
3 (8 ounce) plain Hersheys
Mix peanut butter, sugar and grassfed butter with mixer; heat in double boiler. Add 3 tablespoons melted paraffin. Stir and remove from heat. Melt Hershey's over water; add 3 tablespoons melted paraffin. Pour half of chocolate into 10-inch glass dish; let harden. Pour cooled peanut butter mixture over; let harden. Add remaining chocolate and refrigerate. Cut into squares.
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