Thursday, April 28, 2011

Fingerprint Fudge

   I've made this recipe a few times with mixed success.  It always comes out like "real fudge" in taste; it is the presentation that doesn't fare well. The first time I made it I planned to bring some on a visit to my friend to see her new baby.  I skipped the parchment paper and used a baking pan to try to get more squares. I spread it too thin and tried to cut it with a pizza cutter.  It stuck so badly I had to pull it off the cutter with my fingers, hence my re-naming of the recipe. I had softened the butter in the microwave and thought that might have affected the consistency. 
    The second time I spread the fudge out on aluminum foil, thinking it would be easier.  Boy was I wrong.  It was really interesting trying to peel it off and not get any Reynold's wrap in your dessert.  Thinking the third time must be the charm, I persevered. I planned on using cookie cutters to make a holiday treat and it just didn't want to come out of the pan.  I finally gave up and cut little squares and put them on a plate to go.  It almost looked more like hard cake frosting.
    I gave it one last shot.  This time,  I followed the recipe's advice to use parchment paper in the proper size pan and hey, it actually worked!  I don't have a picture to share, not because I'm embarrassed, but because it all got eaten!  I have stuck by this recipe because the fudge is deliciously sweet while the fact that it is caffeine and sugar free makes it a guilt-free dessert.  It may take a little patience, but it is worth the work.  Or you could try reading the recipe and actually following directions if you want to make things easier on yourself.  Please take my advice and use the parchment paper.  Otherwise, you are just asking for fudge heartache.  Trust me; I've been there.

Carob Fudge
(source unknown, I got this one from my nutritionist Anne)

makes about 1 dozen small squares

1 cup softened butter, preferably raw butter
1 cup raw honey
1 cup carob powder
1 tsp vanilla extract
2 tsp chocolate extract (optional)
1/2 tsp sea salt

    Place all ingredients in food processor and process until well blended. Line a large loaf pan with parchment paper and spread mixture about 1/2 inch thick.  Wrap up in parchment paper and refrigerate several hours. Cut into small squares and store in an airtight container in the refrigerator.

No comments:

Post a Comment