I recently heard about Ketones from my creative director Gaby. I still can't tell you what they mean or how eating a Ketogenic Diet helps you get #snatched, but I can tell you that I believe wholeheartedly that every. single. person. deserves the right to a sweet treat. So I did some research, failed A LOT, and finally came up with recipe. Go forward and eat dessert my Ketophiles!
Chocolate Peanut Butter Fudge
Prep Time: 5-7 Minutes
Total Time: 1 Hour
Servings: 8-10
Ingredients
1/3 Cup Unsalted Butter
3/4 Unsweetened Salted Natural Peanut Butter (I prefer Crunchy)
4 oz Unsweetened Dark Chocolate (I used baking chocolate
4-8 Packets of Powder Stevia
Directions
Put the butter and chocolate in a small saucepan on medium/low heat. Heat, stirring occasionally, until the chocolate has melted completely. Pour the chocolate into a medium size mixing bowl and add the peanut butter. The heat of the chocolate and butter will help soften the peanut butter. Now you start adding your Stevia one packet at a time. Due to the inconsistency of sweetness with Stevia be sure to mix it completely, taste and add more stevia until you have reached your desired level of sweetness. Pour the mixture into a loaf pan that has been lined with parchment and sprayed with non-stick cooking spray. Spread it out evenly and place in the freezer to set - about 30 minutes to an hour.
Remove the fudge from the pan by lifting gently by the parchment. Place the fudge on a cutting board and cut it into squares. I get between 8 and 10. be sure to store the fudge in your refrigerator otherwise it will lose its shape. Enjoy!
If you know me, you know I have a weakness for matcha. Especially in the winter months. With green being my favorite color and the earthy flavor I can't resist the temptation to put it in everything. So why not fudge? I mean what's the harm really?
Matcha and White Chocolate Fudge
Servings: 24 1-inch pieces
Active Prep Time: 10 Minutes
Total Prep Time: 2 Hours 10 Minutes
Ingredients
24 oz (two bags) White Chocolate Chips
1 14 oz Can Sweetened Condensed Milk
2 Tbsp Matcha Powder
Coarse Kosher Salt for Garnish
Directions
Line an 8x8 pan with parchment and spray with cooking spray. Set aside. Pour 1 bag of the white chocolate, and 1/2 of condensed milk into a microwave safe bowl and put in the microwave on high at 30 second increments until the mixture is smooth, glossy, and creamy (about 1 minute). In a second microwave safe bowl pour the remaining white chocolate, sweetened condensed milk, matcha powder and place the bowl in the microwave. Heat on high at 30 second increments until the mixture is smooth, glossy, and creamy (about one minute. Pour the melted white chocolate mixture into the prepared baking sheet. Smooth it out, then dollop the matcha flavored chocolate over the white chocolate in rows. Use a a skewer and run it through the chocolate making a zigzag pattern. When you have it looking as you like, place the fudge mixture in the refrigerator and let it set for at least two hours. Take it out of the fridge and sprinkle with the coarse sea salt. Cut and serve!
Every holiday season my mother would make her famous fudge. Forget about sugar plums, my sister were and I were all about my mother's homemade fudge. We would watch her melt the chocolate over the double boiler and add all of the ingredients. It took hours to make and minutes to devour. Thinking about how much we loved to indulge in her ridiculously yummy fudge I thought there must be an easier way. Here is my no muss, no fuss fudge recipe!
White Chocolate Peppermint Fudge
Ingredients
24 oz (two bags) White Chocolate Chips
1 14 oz Can Sweetened Condensed Milk
1/8 tsp Peppermint Extract
1/4 tsp Kosher Salt
1 Cup Candy Cane Crushed
Directions
Line an 8x8 pan with aluminum foil and spray with cooking spray. Set aside. Pour the white chocolate, condensed milk and salt into a microwave safe bowl and put in the microwave on high at 30 second increments until the mixture is smooth, glossy, and creamy. Fold in the Peppermint extract and two drops of red food coloring - a little goes a long way and set aside. Sprinkle half of the crushed candy canes on the bottom of the pan. Pour the melted chocolate over and sprinkle the top with the remaining crushed candy canes. Place the white chocolate in the refrigerator and let it set for at least two hours. Cut and serve!
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