If you’ve ever looked at a traditional fudge recipe and thought, “Wait? Calibrate my thermometer? Stir then don’t stir? I see a fudge fail in my future,” then I’ve got just the thing for you. This freezer fudge recipe requires less than 10 minutes of hands-on time, and you don’t need a thermometer.
It’s got a creamy, melt-in-your mouth texture and tastes very much like a Thin Mint cookie. Though I’m not usually a huge fan of peppermint as a flavor, it really works in this recipe.
The steps are super simple, too. Feel free to make it during a blissful moment of alone time in the kitchen or while explaining the purpose of eyebrows, why camels have humps and where penguins lay their eggs – it will turn out beautifully either way.
Chocolate Peppermint Freezer Fudge Recipe
Yield 9 large slices
- 1 cup almond butter
- 2/3 cup cacao powder (where to buy cacao powder)
- 2/3 cup sucanat (where to buy sucanat)
- 3/4 cup water
- 1 tablespoon gelatin (the kind that dissolves in hot liquids, like this)
- 1½ teaspoons vanilla extract (you can buy gluten-free vanilla extract here, or you can learn how to make your own here)
- 3/4 teaspoon peppermint extract (where to buy peppermint extract)
- 2-3 tablespoons chopped nuts for the top (0ptional)
- Place almond butter, cacao powder, vanilla extract, and peppermint extract in a food processor and set aside.
- Add water and sucanat to a sauce pan. Heat until the sucanat can be easily dissolved with stirring. Remove from heat and slowly sprinkle in the gelatin, stirring as you go to prevent clumping.
- Pour the sucanat water into the food processor with the other ingredients. Blend thoroughly and then pour mixture into a small, parchment paper lined container. My container is about 6 inches x 6 inches. Top with chopped nuts if desired.
- Place in freezer for several hours. When the fudge is very firm remove and cut into pieces. Eat immediately or store in the freezer for later.