This post is linked to Gluten-Free Wednesdays.
Linda at The Gluten-Free Homemaker had the theme of chocolate for the month for her Gluten-Free Wednesdays event. I never came up with anything chocolate to share as I was pretty busy with our Home for the Holidays … Gluten-Free Style event. However, I remembered this classic fudge recipe that you make in the microwave and then chill in the freezer. You can make it in just a few minutes. I found the recipe in one of my recipe boxes and then looked in my pantry to see if I had any confectioners’ sugar. Luckily, way in the back I found some. This recipe is not a healthy one. It’s pure indulgence. It calls for a whole box of confectioners’ sugar. I had slightly less than that, but I decided it would be more than enough. I also had some egg nog and I’ve always wanted to make egg nog fudge. Most egg nog fudge recipes are similar to peanut butter fudge recipes in that they are no longer “chocolate focused,” but are super sweet and pale in color. Egg nog fudge is usually the exact color of egg nog with marshmallows and/or white chocolate coming into play. I decided to simply substitute egg nog for the milk in this recipe, but you can just as easily use milk (dairy or non-dairy) instead. I really liked the addition of the egg nog though. The fudge doesn’t taste like egg nog to me, but it tastes even creamier than I remember. It’s been a very long time since I made this recipe, but I’m glad I remembered it.
Some of you always want to know what Mr. GFE thinks when I make a recipe. Well, Mr. GFE pronounced this fudge “Excellent!” but here’s more of what he had to say.
Mr. GFE: “It’s awful good, but your fudge is always good. It’s creamy, not crunchy.” (My mom’s fudge is crunchy, and I LOVE it, too, but Mr. GFE does not.)
Me: “Can you guess what I put in it?”
Mr. GFE: “Honey?”
Me: “No, I put egg nog in it.”
Mr. GFE: “Og nog?” (Og nog is what Son always called egg nog when he was a little guy.)
Me: Yes, og nog.
Mr. GFE: “Your fudge tastes better than these chocolate-covered raisins!” (He had just grabbed some chocolate-covered raisins before I reminded him of the fudge I’d made. Now that’s a compliment! Mr. GFE’s weakness is chocolate-covered raisins and he received some in his Christmas stocking at his mom’s house.)
Mr. GFE (going back for another piece of fudge): “It’s delicious. Og nog fudge. Who would have thought?” (He was marveling and chuckling at the same time.) “It doesn’t taste like og nog. It’s awful creamy though.”
So there you go … Mr. GFE’s review. Make some of this fudge and share your review with us all. It will only take you a few minutes to make a pan full. I’ll wait. With a piece of this fudge in hand, of course. Oh, and I got this recipe in for Linda’s Gluten-Free Wednesdays chocolate challenge after all—woohoo!
Classic Fudge Made with Egg Nog (or Not)
(Click here for a printable version of this recipe.)
3 ½ cups powdered (confectioners’) sugar, sifted (see notes for directions on making unrefined powdered sugar)
½ cup cocoa powder, sifted
¼ tsp sea salt
½ cup butter (dairy or non-dairy, or a tad less coconut oil), melted
¼ cup egg nog (or milk, dairy or non-dairy, see notes for non-dairy)
1 tbsp vanilla extract
Lightly grease an 8-inch square pan (or line with parchment paper). Set aside.
Combine first three ingredients in a large glass bowl.
Add melted butter and stir some. Add egg nog and stir again. Mixture will seem lumpy and will be hard to stir; that’s okay. Stir until ingredients are at least well incorporated.
Microwave on HIGH uncovered for about 2 ½ minutes, stirring at 1-minute intervals. Each time you stir, you will see the lumps disappear and the fudge get smoother.
Remove from microwave oven and stir in vanilla extract.
Spread into prepared pan.
Place uncovered in freezer for 15 minutes.
Cut into small squares with a sharp knife and serve.
Makes about 36 squares (1 ½-inch). (Those are “two-bite” size if you are not being piggish.)
Shirley’s Notes: Use one of the new egg-free, vegan “egg nogs” for a vegan version or use non-dairy milk. If using a thinner non-dairy milk like rice milk, use slightly less to ensure your fudge is thick enough to set up. Both Lexie (Lexie’s Kitchen) and Ali (Whole Life Nutrition Kitchen) offer directions on making unrefined powdered sugar; that substitution would make this recipe much healthier. This fudge is divine right out of the freezer. It will still be good after sitting for several minutes, but will soften quite a bit if left out for a long time. It doesn’t actually melt, but you’ll want to keep it cool for serving. (A chilled plate and/or ice pack underneath can be helpful.) Any remaining fudge can be stored in an airtight container in the refrigerator.
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