Looking for an amazing chocolate dessert for Valentines?? Look no further! My mother in law makes the most amazing fudge!! I made my own version based with more whole food ingredients, less sugar, dairy free, etc. While it still has lots of sugar, it’s still so good but also super easy and keeps the same phenomenal flavors as her fudge!!
This fudge also brings sweet memories for me. My Mother in Law makes it every Thanksgiving. My first Thanksgiving with them, I still remember my sister in law and I laughing and having so much fun while eating an obscene amount of fudge and both proceeding to feel so sick because fudge is not made to eat in bulk 😂
Recipe Notes:
- For the baking chocolate, I love Ghiradelli 100% cacao
- For marshmallows, I prefer to make my own since I’ve never found i brand I love all the ingredients in. It does take a bit to get the hang of, but once you do, they’re insanely easy! I love this recipe without the pumpkin spice and I use maple syrup instead of honey. I double it and give it to LO as a healthy, fun snack with other stuff like a meat stick and granola balls. There’s plenty left over after the recipe for enjoying. If you do store bought, I’d just try to buy ones without food coloring (I know, why do white marshmallows have food coloring? 🙄 A rant for another day 😂)
- For choc chips, I’m a big fan of semi sweet mini enjoy life!!
- For butter, I use grass fed. For dairy free, I recommend the salted Miyokos butter
- For a fun valentines/holiday treat, cut sections out with mini cookie cutters (I cut some out in hearts but couldn’t get the lighting right 😂- as you can see, I was too impatient to chop my marshmallows super small- tastes great either way!
Ingredients
- 21 oz unsweetened baking chocolate
- 1 1/2 c marshmallows chopped as small as possible (put in freezer minimum of 1 hr)
- 10 oz semi sweet chocolate chips
- 2 1/2 c marshmallows (not frozen)
- 1 cup butter cut in chunks
- 2 c coconut sugar
- 1 can coconut milk
- 2 teaspoons vanilla
Method:
- Combine baking chocolate, chocolate chips, and butter in mixing bowl
- In saucepan combine sugar, coconut milk, and 2 1/2 c marshmallows
- Stir constantly and bring to a boil, then reduce to a simmer, stirring constantly for 6 min
- Pour onto choc mixture in mixing bowl
- stir with wooden spoon
- Stir in vanilla and frozen marshmallows
- Pour into parchment lined jelly roll sheet
- Set in fridge 2-3 hours
- Cut into small pieces and enjoy preferably with loved ones and a really great show!
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