SCD Recipe: White Fudge

This SCD White Chocolate Fudge is a nice, soft candy to serve for special occasions. It’s easy to make.

How do you make SCD fudge?

The key to this soft SCD fudge is making sweetened, condensed coconut milk (instructions in the recipe below) and beating the mixture to get the right consistency. It takes a litte time, but this fudge has such a cool, velvety texture, it’s totally worth it.

One important thing to remember is to keep the heat fairly low while making the candy. If it’s too hot it will burn or it will get too hard.

What kind of nut butter do you use to make SCD Fudge?

You can use any kind of nut butter you like. Cashew is the mildest flavor and will allow the fudge to taste most like the extract you use. Macadamia nut butter adds decadence to it. Almond or peanut butter also make a great fudge.

How do you make sweetened, condensed coconut milk?

Making the condensed coconut milk couldn’t be easier. You just need a 14 oz. can of coconut milk and some honey. You bring the coconut milk to a boil, add the honey, reduce heat to low and simmer for about 30 minutes until the liquid is reduced by half

What do I need to make SCD fudge?

Electric mixer
Mixing bowl
Saucepan
Spoon
8 x 8″ square pan
Parchment paper
Coconut Milk
Honey
Cacoa Butter
Nut butter
Pure vanilla extract

How do you store SCD Fudge?

The best way to store this fudge is in the freezer. It doesn’t get too hard, even when frozen. If not in the freezer, it should be kept chilled in the refrigerator until serving. It shouldn’t be left out on a table for too long when serving because it will melt a bit and get a little sticky.

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5 from 1 vote

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Course: Dessert

Cuisine: Paleo, SCD

Keyword: paleo, scd candy, scd diet, scd recipe

Prep Time: 45

Cooling time: 1

Total Time: 1 45

Servings: pieces

Author: Sherry Lipp

Ingredients

½ cup honey – split in half
1 can coconut milk
½ cup cacoa butter
½ cup cashew butter (or other nut butter)
1 tsp pure vanilla extract

Instructions

Line a small flat dish8 x 8" square pan parchment paper – for thicker fudge you could also use a 9" loaf pan

Sweetened Condensed Coconut Milk

Add coconut milk to medium saucepan and bring to a boil over medium-high heat
Add ¼ cup honey and reduce heat to low
Simmer for 25 – 30 minutes, stirring occasionally to keep from boiling to hard, until liquid has reduced by about half
Remove from heat
If not using right away for this recipe, cool to room temperature and store in airtight container in refrigerator for up to a week

Making the Fudge

Add cacoa butter, nut butter, the rest of the honey, and your condensed coconut milk to medium saucepan
Heat over medium-low heat while stirring until mixture thickens, turns shiny and starts to ball up a little bit – 6 – 8 minutes (if you have a thermometer, it should be 210 °F – 220 °F)
Remove from heat
Pour mixture into heat-safe mixing bowl and allow to cool to 100 °F – 110 °F
Add vanilla
Use an electric mixer to beat mix on high speed until it starts to lose its glossiness and has a slightly pudding-like consistency – about 5 – 6 minutes
Pour into parchment lined pan
Chill for two – three hours in fridge for cutting into chunks and serving

Video

Author
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Sherry Lipp

Founder at Happy Gut For Life

Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.