Other · Trail Cooking · Vegetarian

The “I Made It To The Top” Fudge

Years ago on trips I nearly always had handmade fudge with me, tucked into my pack, on cold trips. There is nothing like a slab of it while sitting on top of your hike/snowshoe. You earned it! And all that sweet, sweet fat is going to keep you warm – especially if you live where it is cold 9 months out of the year. This isn’t health food. If you eat this on your couch, don’t complain to me if your butt starts getting wider ūüėČ

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I have published similar recipes to this fudge before, this time I tackled it and made it friendly for my youngest son, minus the peanut butter. I couldn’t keep the teenager and toddler out of it. Two drooling wolves, waiting for me to turn my back.

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Sunflower-Cherry Fudge

Ingredients:

  • 1 cup dark chocolate chips or chunked chocolate + 2 Tbsp for topping
  • 1 cup sunflower butter
  • 1 stick (¬Ĺ cup) unsalted butter or coconut oil
  • ¬Ĺ cup Dried Cherries¬†+ 2 Tbsp for topping
  • 1 cup powdered sugar, preferably organic
  • 1 tsp pure vanilla extract

Directions:

Line an 8×8″ glass pan with plastic wrap.

Set up a double boiler with a couple of inches of water in the bottom pot (for those without one, park a heat safe mixing bowl over a saucepan), bring water to a gentle simmer, place double boiler pot on top. Add butter, chocolate and butter, let melt over medium-low, stirring periodically. Be careful to not let any steam or water fall in the chocolate (it can cause seizing). When melted, take off heat and place on a clean kitchen towel. Quickly stir in cherries and vanilla, then work the powdered sugar in. Scrape into the pan and flatten/smooth out. Decorate the top with remaining chocolate chips and cherries, gently pressing in.

Chill for a couple of hours to firm up, remove and slice as desired. Store in the¬†refrigerator¬†tightly sealed. For best results, carry on cooler trips – and freeze before leaving if on a spring or fall trip. It’ll be perfect temp at snack time.

~Sarah

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