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
- stirring spoon
- sauce pan
- 6 x 6 container
- 1 cup almond butter
- ⅔ cup cacao powder
- ⅔ cup sucanat
- ¾ cup water
- 1 tbsp grass-fed gelatin (the kind that dissolves in hot liquids)
- 1½ tsp vanilla extract (or you can learn how to make your own here)
- ¾ tsp peppermint extract
- 2-3 tbsp chopped nuts (topping)
- 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.
More Delicious Fudge Recipes
Chocolate Chip Cookie Dough Fudge – The browned butter in this cookie dough freezer fudge adds a light toffee flavor that kind of makes me want to eat the whole batch. I don’t, but that’s only because everyone in our house loves it so much I never get the chance.
Chocolate Peanut Butter Fudge – This creamy, dreamy, chocolatey, peanut-buttery fudge is simple to make and full of nourishing fats.
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And I just wanted to tell you, I don’t know where the glitch happened but I somehow no longer receive email updates from your website, which is sad, because I love your blog!! So maybe I’ll just subscribe again 🙂
Same thing happened to me!
Thanks so much for letting me know, y’all! I switched email services recently and I think there was an issue with the settings. However, I think I finally figured it out and sent out an email today. If you didn’t see it come through please let me know!
Could something else be substituted for the almond butter? (Nut-free and following AIP)… Might coconut oil work? Love you blog! 🙂
I don’t think coconut oil would work, unfortunately. Sunflower seed butter (Sunbutter) might work.
Ok, thanks for replying so quickly! 🙂
May fruit pectin be used instead of gelatin, to make a vegan fudge?
I haven’t tested it with pectin so I’m not sure, unfortunately.
I really hope there is a good substitution for the 2/3 cup of sucanat, that is just way more sugar than I’m comfortable using.
What would be a good sub for sucanat? Coconut sugar?
Did you find anything to use instead of the sucanant?
I just discovered your site and LOVE it!!! I was wondering if maple syrup or honey could be subbed for the sucanat? Thanks!
Love the recipe was wondering about a good substitute sucanat for the freezer fudge.
Is there a substitute for the gelatin. I can’t buy a 50$ tub of something for one tablespoon. ?
You can leave it out. The fudge will soften more quickly and be a bit more messy, but the flavor will be the same.