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PENUCHE (ITALIAN FUDGE)

Everyone likes fudge, and this fudge is one of the nicest home made recipes. The secret is in the nuts and the maple. They certainly make the fudge taste delicious. Try this (relatively) guilt free recipe and enjoy the best fudge you will ever make.

Details

Servings

24 Servings

Prep time

20 minutes

Calories

2406 kcal

Ingredients

  • 1 cup (2 sticks) unsalted butter

  • ¼ cup Swerve confectioners’-style sweetener

  • 1 tsp maple extract or a few drops of maple oil

  • 1 (227g/8 oz) package mascarpone or cream cheese

  • ¼ tsp ginger powder (optional)

  • 1 cup chopped raw pecans or walnuts (optional)

  • FOR GARNISH
  • 24 raw pecan or walnut halves

Directions

  • Melt the butter in a small saucepan over medium-high heat until brown (but not black!) flecks appear. Stir in the sweetener to combine.
  • Stir in the extract and mascarpone cheese until the cheese is melted. Pour the mixture into a blender and, if using, add the ginger. Blend until completely smooth. If using, stir in the nuts.
  • In an 8-inch square baking pan, line with parchment paper. Fill the lined pan halfway with the fudge mixture. Refrigerate overnight to allow the fudge to thicken significantly. Remove the fudge from the pan, peel away the parchment, and cut it into 24 pieces. If desired, garnish the top of each piece with a pecan or walnut half.
  • Extras can be kept in an airtight container in the fridge for up to 4 days or in the freezer for up to 1 month. Allow to thaw completely before serving.

Nutrition Facts

24 servings per container


  • % Daily Value *
  • Total Fat 91.5g 141%
    • Saturated Fat 33g 165%
  • Sodium 2530mg 106%
  • Total Carbohydrate 394.6g 132%
    • Sugars 218.9g
  • Protein 30.2g 61%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    One Comment

    1. Thanks for your blog, nice to read. Do not stop.

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