recipes:  growing grace farm’s best. fudge. evah.
recipes: growing grace farm’s best. fudge. evah.

recipes: growing grace farm’s best. fudge. evah.

So my daughter who does not like sweets decided that she wanted to make fudge this holiday season.  The extent of fudge making I’ve ever done is a quick recipe a teacher assistant shared with me that only required 3 ingredients and a microwave.  Given that we got rid of our microwave about a year ago, I figured if my daughter wanted to make fudge, we were going to do it from scratch.  Once we tasted it, we both decided that it is the best. fudge. evah!fudge

Needless to say, we started with an online recipe, but because we made enough “enhancements,” we can rightfully call this one our own.

Growing Grace Farm’s Best. Fudge. Evah.

3 cups marshmallow

1/2 stick of unsalted butter

1/2 cup of whipping cream or half and half

1/2 cup white sugar

1/4 tsp salt

1 tsp vanilla

6 oz Ghirardelli semisweet chocolate chips

6 oz Ghirardelli milk chocolate chips

nuts and/or 2 tbsp Kahlua (optional)

In an 8×8 pan, take a stick of butter and rub it along the bottom of the pan.  Cover bottom and sides of pan with fudge marshmallowsaluminum foil or wax paper.  Butter insides of foil/paper.

In a medium saucepan on medium heat, melt marshmallows, butter, cream, sugar, and salt until marshmallows are melted (8-10 min).  Remove from heat.

Stir in vanilla and chocolate chips until thoroughly combined.  Add nuts and/or Kahlua if desired.

Pour into 8×8 pan.  Let cool 30 minutes then refrigerate for at least an hour.  Cut into bite size pieces.

Keep securely covered until ready to serve.



      1. My mom is trying a gluten-free diet, and she’s been a bit pressed to find the occasional sweet treats too. I’ve been working on trying to develop recipes to fit her diet, but I hadn’t thought of fudge. I can’t wait to hear more of your ideas!

      2. I’m totally grain free now. So yeah, I’ll be posting some of my favorite sweet treats over the next week. I will admit, there are times I just go gluten-free and not grain-free in terms of sweets, but overall, I”m always searching for new ideas. Glad to hear what you or she does. Check back with me in the evenings–that’s when I usually post my homesteading posts. Mornings are about the spiritual/creation connection.

        Take care and thanks for stopping in~Cameron

      3. I’m with you on avoiding the temptation. One of my BIGGEST guilt pleasures used to be sweet pastries and warm donuts. When I’ve cheated and tried just a bit of some of that, I’ve felt so bad that it’s just not worth it. I’m finding new “guilty pleasures” and “comfort foods,” but my body has also learned not to crave those items and be more in tune with being low key instead of jacked up on sugar, etc. I’ve always eaten healthily, but sugar and carbs have been huge cravings for me. Going gluten/grain free has helped to curb those tremendously.

      4. Oh my, donuts are incredibly hard to avoid! But yes, I can only eat about two or three bites before my stomach starts to turn a bit from all of the grease and sugar. Definitely more of a once-in-a-while indulgence for me! It’s wonderful to hear that you’re doing well in curbing your cravings. Maybe I’ll start to incorporate some aspects of my mom’s gluten-free diet too!

      5. It’s amazing–I know it takes a long time to get gluten out of your system (have you read Wheat Belly?), but if you can get through the first 3 weeks, you won’t crave bread and such anymore. Seriously. The only time I do want something like that is when I am super tired, and physiologically, my body just wants carbs to get through the day (my cure–mashed potatoes). Really, though, I’ve not had bread/pizza/pasta gluten or grain free in at least 6 months. I went wheat free first then started seeing how even gluten free breads and pastas stilled caused issues with me which is why I went grain free. Plus, given all the GMO stuff that’s out there, it’s hard to find any grains that are actually “healthy” for us anymore.

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