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Orange Cream & Cranberry Fudge

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I don’t care how well you think you know me…. you can’t prove that those are my teeth marks!  

This is a freezer fudge.  What does that mean?  It means that this isn’t the best fudge to take on a picnic or potluck. Nor do you want to stash a piece in your purse for a midday snack.  But I will say that I did the official, “I-Purposely-Left-That-On-The-Counter-Don’t-Touch-That-Or-You-Will-Be-Sorry-Mister” test.  And at 30 minutes, it was still holding its shape but when I went to pick it up it was very soft.

Below you will notice a picture where I poured the batter into small tins.  I thought this would make a perfect gift.  You can keep them in freezer and as you run out the door to meet your friends or family for coffee, lunch or dinner, you can grab one of these on the way out of the door and become a super-hero!  You will appear to calm, organized and ahead of the ball game.  You can thank me for that later.  :)  Or have a game night with your loved ones and bring one of these out with a few spoons.  Let everyone dig in while you come up with the earth shattering, award-winning, high-score Scrabble word!!    I love Scrabble even though I am one of the world’s worst spellers.  You may not know this about me, but I have a condition called: Hippopotomonstrosesquippedaliophobia!  Which means that I have a fear of long words.  Yep, it’s true.  Kind of ironic that such a fear, should come with such a loooong word, don’t you think?  haha  So my strategic approach to Scrabble is to utilize the double word, triple word, squares.  Almost every game, I get the letter tiles to spell IQ.  Can’t get much shorter than that and have you seen the price of a “Q” these days?!  Scoff at me, but I have walked away with 33 points for that baby!  Ok, I have gotten off the beaten path with that story.  What more can I say, fudge… it’s creamy, delicious, healthy so darn easy to make.

 

Ingredients: yields 4 cups fudge

  • 2 cups cashews, soaked 2 hours
  • 1 cup water
  • 1/4 cup raw agave nectar
  • 1 cup coconut butter/manna, softened
  • 1 tsp orange extract
  • 20 drops liquid stevia
  • pinch salt
  • 1/2 cup dried cranberries

Preparation:

  1. Be sure to soak the cashews, rinse and drain them.  Soaking will help to soften them so you can blend them to a cream.
  2. In a high-powered blender combine the cashews, water and agave until smooth and creamy.  This can take about 5 minutes.  Be sure to stop the machine every so often and scrape the sides down and test the texture.  If you still feel a little bit of grit, continue blending.
  3. Add the softened coconut butter, orange extract, stevia and salt.  Blend until combined.
  4. Add cranberries and blend for 30 seconds.  Just long enough to break them up and mix them in.
  5. Pour the fudge batter into the desired container and sprinkle coconut flakes and chopped dried cranberries on top.
  6. Cover tightly and place in the freezer until firm.  Enjoy!  It softens after 30 minutes of sitting on the counter.  So either enjoy right away from the freezer or allow it to soften some and eat with a spoon!  No matter the shape or form, it tastes amazing.

 

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15 thoughts on “Orange Cream & Cranberry Fudge

  1. Christine says:

    Orange and cranberries? Wonderful!

    • amie-sue says:

      I love these flavors together Christine… they both have such a brightness to them. I hope you try it. Merry Christmas and many blessings to you and your loved ones. amie sue

  2. ben says:

    Looks awesome, and I can “taste,” it just by reading it. Maybe this is the snack sweet for next week.

    • amie-sue says:

      Sweet snack of the week! Enjoy Ben and Merry Christmas to you and your family!

    • ben says:

      Congratulations on another superb creation.

    • ben says:

      Yes, indeed. Already half the pan’s been consumed by the locusts I live with.

      I couldn’t find unsugared dried cranberries, so I used golden raisins instead. As with all your creations, this one, too, would be equally wonderful with different flavorings.

      • amie-sue says:

        Awesome Ben… I love how you view the recipes. I try to make recipes as a base, a spring board for others to jump off of and create them to fit either what is in the pantry or what ever tastes you most enjoy. Thank you for being so adventuresome and enjoying the process. Bob and I giggles when we read about the locusts that you live with. hahah Happy New Year! amie sue

  3. Chris says:

    What can you use instead of cashews?
    Hempseeds?

    • amie-sue says:

      Hello Chris… I don’t think it cross over the same. You could try coconut butter?

    • Chris says:

      So 2 more cups of coconut butter?

      • amie-sue says:

        Chris… now that I think about it, I worry that if you use straight coconut butter, that it will really change the texture. All though that won’t be a bad thing. As is the fudge softens at room temp after 30 minutes. If you make it with all coconut butter, it most likely will remain very firm, making it to where you can cut it into cubes. Worth a shot. Let me know if you try it. amie sue

  4. Lila says:

    Delightfully delicious–that is rawilicious!!!!!!

  5. Stephanie says:

    Is there anything I can substitute the stevia for? Like more honey/maple syrup or something? If so how much?

    • amie-sue says:

      Yes Stephanie, you can use any type of sweetener that you like, I can’t say how much for sure… it will depend on what you select and how sweet you like your food. So start small and add more till you reach the right level for you. blessings, amie sue

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