OH, FUDGE!

… Not a Bad Thing to Exclaim at the Holidays!

Amongst all the cookie baking and gingerbread house making, someone usually exclaims, “Oh, Fudge!” Often it’s because a wall of the house tipped, or a cutout cookie broke while being decorated. But my response is always, “Yes, Fudge!”

Making fudge is one of our favorite holiday traditions. Rarely a year passes when there isn’t sweet, creamy fudge to savor and enjoy. This year is no different. Being gluten-free and dairy-free doesn’t mean anyone has to forego enjoying this smooth, rich, ganache-like chocolate. Here at Daily Forage we definitely won’t be missing out, and we think you shouldn’t either. We’ve put together recipes for four fun flavors: Toasting-the-Holidays Amaretto Fudge, All-Dressed-Up Peppermint Crunch Fudge, A-Bit-Nutty Almond Fudge, and Mocha-Nub Fudge. We’re making fudge even more festive this holiday season.

To make these tasty versions, we prepared two full batches of basic chocolate fudge, split each batch in half, then flavored and garnished each one according to our recipe suggestions below. This way more varieties can be enjoyed without having too much fudge around. Here I digress for just a moment and ask, “Can there ever really be too much fudge?” If you think so, feel free to share with friends and family. After all, the holidays are for giving and sharing, right? If you feel a complete fudge obsession, then you should know, fudge lasts as long as you allow by keeping it in an airtight container in the fridge or freezer.

Be prepared the next time you hear someone say, “OH, Fudge!”

For one full batch of basic chocolate fudge:

Prep time: 5-10 minutes

Cooking time: about 10-15 minutes

Cooling time: at least three hours, or overnight

Ingredients for one full batch of basic chocolate fudge:*

3 cups granulated sugar

3/4 cup Earth Balance Natural Buttery Spread – red tub

5 ounces So Delicious Coconut Milk – unsweetened

12 ounces (1 bag+1/5 of another bag) Enjoy Life Semi-Sweet Mini Chocolate Chips

1 jar (7 oz) Jet-Puffed Marshmallow Creme

Directions for basic chocolate fudge:

Line two bread/loaf pans with foil or wax paper, enough to cover bottom and all the sides of the pan. Set aside. In a large sauce pan with a heavy bottom, combine sugar, buttery spread, and coconut milk. Stir well. Cook over medium heat until all ingredients are dissolved. Continue heating, stirring constantly, until mixture comes to a boil. Don’t allow mixture to scorch on bottom of pan. Boil about 4 minutes, or until candy thermometer reaches 234º F. Remove from heat. Add chocolate chips and marshmallow creme and stir until completely dissolved. At this point, pour half of the fudge into another pot so you can flavor each portion independently, according to directions below.

Ingredients and Directions for Toasting-the-Holidays Amaretto Fudge:

1/4 teaspoon almond extract (McCormick’s is gluten-free)

1/4 cup Disaronno Amaretto (yes, this is gluten-free)

Once the basic fudge recipe is complete and has been divided into two separate portions, to one portion add the almond extract and Amaretto. Stir well to incorporate. Pour into lined bread pan. Let cool for about an hour, then refrigerate overnight. This fudge will be a little softer in texture than the other fudge recipes. This is due to the alcohol. (This preparation does not allow for the alcohol to burn off. Though there is a very small portion of Amaretto in the entire batch, you may decide this is an adult treat.) If you like it more firm, place in refrigerator for awhile prior to cutting.

Ingredients and Directions for All-Dressed-Up Peppermint Crunch Fudge:

7 medium-size candy canes – finely chopped (Tru-Sweets Organic Candy Canes are gluten-free and vegan)

1/4 teaspoon peppermint extract (McCormick’s is gluten-free)

Using the finely chopped candy canes, completely cover the bottom of one lined bread pan. Once the basic fudge recipe is complete and has been divided into two separate portions, to one portion add the peppermint extract. Stir well to incorporate. Pour the peppermint-flavored fudge gently into the peppermint-lined bread pan. Let cool for about an hour, then refrigerate overnight. Transfer to airtight container to keep fresh. If you like it more firm, place in refrigerator or for awhile prior to cutting.

Ingredients and Directions for A-Bit-Nutty Almond Fudge:

1/2 cup finely chopped half-salted almonds (I use Trader Joe’s 1/2 salted roasted almonds)

1/2 teaspoon vanilla extract (McCormick’s is gluten-free)

Using the finely chopped almonds, completely cover the bottom of one lined bread pan. Once the basic fudge recipe is complete and has been divided into two separate portions, to one portion add the vanilla extract. Stir well to incorporate. Pour this fudge gently into the almond-lined bread pan. Let cool for about an hour, then refrigerate overnight. Transfer to airtight container to keep fresh. If you like it more firm, place in refrigerator or for awhile prior to cutting.

Ingredients and Directions for Mocha-Nub Fudge:

1 cup Enjoy Life Semi-Sweet Mega Chunks (not chips) (Free of top 8 allergens)

1/4 cup decaffeinated coffee beans – medium-coarse chopped to create nubs/chips, not ground to a fine powder as this will cause coffee to infuse throughout)

Once the basic fudge recipe is complete and has been divided into two separate portions, to one portion add coffee nubs. Stir well to incorporate. Just before pouring into bread pan, stir in the chocolate chunks (adding only at the last minute so they do not melt.) Pour this fudge gently into lined bread pan. Let cool for about an hour, then refrigerate overnight. Transfer to airtight container to keep fresh. If you like it more firm, place in refrigerator or for awhile prior to cutting.

*To make all four variations, you’ll need to make two full batches of basic chocolate fudge. If you wish to make only the basic chocolate fudge recipe, add 1 teaspoon vanilla extract per full batch recipe.

P.S. This just might be Santa’s favorite Christmas Eve snack!