Leftover Eggnog and want to make Fudge? Here is a recipe you can use to savor the taste of the holidays without feeling badly that you threw something away.
After much trial and error of the traditional way of making fudge and having little luck, I remembered I had this similar journey with flourless chocolate cake!
Therefore I used my Flourless Chocolate Cupcake recipe found in our Cookbook to finally create my version of FUDGE!
Recipe:
Makes approximately 16 mini
1 cup coconut sugar
⅔ cup eggnog, see our Vegan Eggnog recipe
½ cup butter
1 cup HU coconut sugar dark chocolate Gems
1 (7 ounce) jar marshmallow creme
1 Tbsp coconut oil
1/4 cup macadamia nuts, ground
Preheat oven to 300F. Grease mini cupcake tin or pan, then allow to dry.
Combine sugar, eggnog, butter, and chocolate chips in a large microwaveable bowl. Heat in microwave for 20 seconds, then stir slightly. Do receptively until chocolate and butter is melted. Add marshmallow cream, coconut oil, and nuts. Mix until smooth.
Place in mini cupcake tin or pan and bake for 25 minutes. Remove from oven. Allow to cool 10. Place in refrigerator for 6-7 hours. Keep cupcakes chilled so they do not lose form.
Before serving, allow to come to room temperature. Can be reheated for 20-30 seconds in microwave before serving if you prefer them a bit warmer.
Why did we use coconut sugar and why all the fuss about sugar substitute?
Coconut sugar like other cane sugar alternatives, is believe it or not, healthy for you and lower in calories. It is still sugar so you will want to eat coconut sugar and the like in moderation. However, yes you can feel less guilty for enjoying a tasty treat with ingredients such as coconut sugar, maple syrup, and honey.
