No-Cook Fudge Recipe

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Making fudge is both fast and easy when there is no cooking involved. The process to preparing this no-cook fudge is simple—the ingredients are all mixed together in a bowl, poured into a baking dish and refrigerated until solid. What is great about this recipe is that there is a good chance that you will already have all or most of the ingredients you need to make this fudge on hand. This no cook fudge can easily be made in large batches if needed. You will want to store this fudge in the refrigerator because it will become sticky and will start to melt if left at room temperature for too long.  If you are looking for a simple fudge recipe without the need for cooking, give this one a try. Enjoy.
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Ingredients:
1 cup coconut oil
1 cup peanut butter
½ cup cocoa powder
¾ cup honey
1 tablespoon vanilla extract

Cooking Instructions:
Step 1: Line a 2-quart baking dish with wax paper. In a large bowl whisk together coconut oil, peanut butter, cocoa powder, honey, and vanilla extract. Pour the mixture into the lined baking dish. Cover the baking dish and lace into the refrigerator and refrigerator until solid throughout (at least 3 hours). Remove from the refrigerator and cut into squares.
Step 2: Store the fudge in the refrigerator. Take it out only for serving as it should not be left at room temperature for long periods of time.

       

8 Responses to “No-Cook Fudge Recipe”

  1. Alana — December 11, 2013 @ 4:03 pm

    Do you think it would taste gross with olive or vegetable oil? That’s all we have in the house.

  2. Bobby — December 11, 2013 @ 8:40 pm

    Alana – Sorry, olive oil or vegetable oil will not work with this recipe. Coconut oil works because it becomes solid at room temperature.

  3. Ashton — December 15, 2013 @ 3:26 pm

    Will it hurt to add extra cocoa powder? I like fudge a tad bitter and wanted to add just a spoon or two extra, and I was wondering if it would hurt the texture or consistency.

  4. Bobby — December 15, 2013 @ 9:05 pm

    Ashton – Yes you could do that. I do not think it will hurt the texture or consistency.

  5. Lynd — December 20, 2013 @ 1:20 am

    Hi Bobby, thanks for sharing the recipe. I was hoping to adapt this as a sugar-free version. Do you think rice malt syrup would work in place of honey? Thanks!

  6. Bobby — December 20, 2013 @ 8:41 pm

    Lynd – Sorry, I don’t know. If you do try it please let everyone know how it turns out. Thanks.

  7. Stephen — December 29, 2013 @ 8:56 pm

    I love simple recipes, plus it is gluten free which is always a plus. Do you think adding a little pomegranate to it would cause it to not solidify?

  8. Bobby — December 29, 2013 @ 9:19 pm

    Stephen – I am not sure, sorry. If you do try it please let everyone know how it turns out.

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