Peppermint Holiday Fudge - Happy Holidays 2022
Good morning and welcome! It is Friday. We are just two days away from Christmas day 2022. I was looking for a new treat to make and found this in the WSJ this morning. Who does not like peppermint and chocolate?
Although, I subscribe to the New York Times Cooking App, the recipes section of my Wall Street Journal subscription have often contributed to more than a few of my dinner parties. On this yuletide occasion, it contributed to my desire for a new, never before tried treat, made from scratch. I hope you don't mind me sharing it with you.
Peppermint Holiday Fudge Total Time: 1 hour (includes setting) - Serves: 12
Ingredients
For the date paste: 30 Medjool dates, pitted
9-10 ounces good-quality unsweetened chocolate
2 tablespoons coconut oil
1/4 cup almond butter
1/2 cup cashew butter
1 cup maple syrup
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1/4 teaspoon sea salt
2 tablespoons arrowroot starch/flour
1 tablespoon cacao nibs, for topping
2 tablespoon crushed candy canes, for topping
Directions
Make the date paste: Boil a kettle of water. In a blender or food processor, combine dates and a splash of hot water. Process to make a thick paste.
Line an 8-by-8-inch baking dish with parchment paper and set aside.
Set a metal bowl over a pot to create a double boiler. Add enough water to pot to reach just below the bowl without touching it, and heat to a steady simmer. Add chocolate and coconut oil, and melt, stirring, until silky.
Use an electric mixer to combine nut butters, maple syrup, 1/2 cup date paste, vanilla, peppermint, salt and arrowroot.
Carefully pour in melted chocolate mixture and mix until smooth and thoroughly combined, scraping down sides as needed. If mixture is too thick, add a touch more maple syrup.
Pour mixture into prepared baking dish, spread evenly and smooth top. Sprinkle with cacao nibs and crushed candy canes.
Place fudge in refrigerator or freezer to set, at least 20 minutes. Cut into small even squares. Store in refrigerator up to 1 week or in freezer up to 1 month.
I hope you guys will enjoy making it as much as we did. Thank you so much for stopping by. From all of us to all of you, Merry Christmas. As always, thank you so much for stopping by. Remember, if you are thinking of purchasing your first home, please contact us. We are here to help. We have been helping Houston first time home buyers since 2011 and we can help you. I hope you have an amazing day. Until next time...Diana
This recipe and Image was published in: The Wall Street Journal Recipes
