Recipe: Ginger Cinnamon Fudge

Recently I found a delicious sounding Citrus Fudge recipe over at Our Nourishing Roots that I wanted to try. It looked so good, but I didn’t really have citrus on hand.

Citrus Fudge

photo from: Our Nourishing Roots

So I made up my own recipe, which I thought I would share.

[title]Ginger Cinnamon Fudge[/title]

makes one 9X9 pan

1 cup coconut butter (aka coconut spread)
1 cup coconut oil
1/2 cup thick, raw honey
3 tsp – 1 tbsp fresh grated ginger
2 tsp cinnamon

  1. In a food processor, combine coconut butter, coconut oil, honey, ginger, and cinnamon.  Process until very well-combined.
  2. Spread mixture into a square pan, smoothing the top evenly.  Refrigerate for 30 minutes.  Remove the pan, and cut into squares.  Using a small spatula, loosen the individual squares.  Store in the refrigerator.  To serve, remove from the fridge and let the chill come off for about 20 minutes.

*You can also line your pan with parchment paper and then lift the entire square of chilled fudge onto a cutting board to cut into squares.  I prefer not to waste the parchment, but this method is very effective!

I took the entire idea for my recipe from Kendahl. She deserves the credit – I just made up the flavors. :)

It turned out really good. Except when I made it the coconut oil was too liquid and the whole thing separated so I had to heat it on the stove until everything melted evenly. Then it formed smooth fudge.

Hope you enjoy it!

This post is linked to Fat Tuesday.

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