This three ingredient date fudge has become a family favourite recipe in our house. It’s healthy, easy to make, and really hits the spot for even the biggest chocolate craving!
I’ve been making this three ingredient date fudge for a couple of years now and I recently went to look up a recipe for it online to see how others were making it and couldn’t find anything even similar to what I was looking for. I decided there was definitely a need out there that had to be filled. 🙂 This is my version of a fudge recipe from our favourite little vegan restaurant here in town that closed down a few months ago. Their fudge recipe was probably just a little more fine-tuned than mine because they went through so many batches of it, but I’ve been working on mine for quite awhile too so I think I’ve gotten it pretty darn close. 🙂
You will be so shocked at how good this simple, healthy fudge really is. Our kids like it even better than real fudge and I think I might have to agree.
Ingredients and Supplies for the Three Ingredient Date Fudge
Other optional add-ins include a dash of maple syrup if your dates are a little less sweet than you’d like them, a dash of vanilla (just because that never hurts), or a sprinkling of sea salt for the top if you’re trying to be fancy.
You’ll want to start out by soaking your dates in hot water for anywhere from 30 minutes to an hour. I just use the water from my insta hot tap on my water dispenser. If your dates are a little on the drier side, you probably want to soak them for closer to an hour.
Next, you’ll combine all of your ingredients in your food processor and pulse them until everything is smooth and well-combined. Make sure you taste the fudge and make any adjustments necessary if you need it a little sweeter.
Line a loaf pan with parchment paper and use one spatula to remove the fudge from the food processor and the second to drop it into the loaf pan. Using both spatulas will just make it a whole lot easier because the fudge will be pretty sticky at this point.
Smooth it out and chill it in the fridge for about an hour, or overnight, then slice it up into little squares!
This three ingredient date fudge has become a family favourite recipe in our house. It's healthy, easy to make, and really hits the spot for even the biggest chocolate craving!
Course:Dessert
Cuisine:vegan
Keyword:Three Ingredient Date Fudge
Ingredients
1cupdates
1/2cupmelted coconut oil
1/3cupcocoa powder
drizzlemaple syrup(optional)
splashvanilla(optional)
Instructions
Soak the dates in hot water for 30 minutes to an hour to soften them.
Drain the water off of the dates, then combine the dates, coconut oil, and cocoa powder in the bowl of a food processor.
Process for 1-2 minutes until everything is very smooth and well combined. Taste the fudge and make any adjustments as needed.
Transfer the fudge to a parchment-lined loaf pan using two spatulas. Use one spatula to remove the fudge from the food processor, then use the second spatula to remove the fudge from the first and drop it onto the parchment paper.
Smooth the fudge out and chill it for about an hour, then remove from the pan slice into little squares. This recipe should make about 20 1" squares.
Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.
You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).
To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.
If your fudge doesn't firm up after a few hours, you either have too high an amount of liquid to sugar, or your mixture hasn't reached the soft-ball stage. Using a candy thermometer can help home cooks avoid this problem.
If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.
Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.
The ingredients for fudge are combined and cooked to 234 degrees, cooled to 110 degrees without stirring, then beaten until creamy. Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard.
To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush.
Options for what you can do with your unset fudge:
OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.
This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool. Heat in 30-second bursts in the microwave, stirring well between each to ensure everything is melting evenly.
If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.
How to fix soft fudge - Quora. Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.
Why is my fudge not setting? It sounds like your fudge simply wasn't heated enough. ... If it's overcooked (resulting in grainy fudge) or undercooked (resulting in poor setting) all you really need to do is add a bit of cream, reheat the fudge to the target temperature, and let it set again.
Harden the fudge: Place your container or tins in the fridge for 2 hours, which is the time it takes for the fudge to set. Once it's hardened, cut the fudge into 12 pieces or remove it from the muffin tins. Store in the fridge or the freezer (if you don't devour it right away).
It's the size of sugar crystals that makes the knees of fudge lovers buckle…the smaller the crystals, the less they are perceived on the tongue and the more the fudge tastes smooth and creamy. Cooking, and beating after cooking, is the key to successful fudge.
While you ultimately want crystals to form, it's important that they don't form too early. The key to successful, nongrainy fudge is in the cooling, not the cooking.
Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.
The most common reason for graininess is because you began beating or stirring it while the fudge was still cooling. It's best to wait until it's cooled to somewhere around 110 to 113 degrees to begin stirring.
Introduction: My name is Velia Krajcik, I am a handsome, clean, lucky, gleaming, magnificent, proud, glorious person who loves writing and wants to share my knowledge and understanding with you.
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