You can’t go wrong with fudge. You also can’t go wrong with anything titled “salted caramel,” so why not put the two together? Ever since my mother was young, she has been spending the summers up in Cape Cod, MA, which is a tradition that she kept with my brothers and I as well. Downtown, there is the incredibly popular “Candy Manor,” a shop supplying both eager tourists and “yocal locals” alike with everything from penny candy, to truffles, chocolates, and their specialty fudge. You don’t even have to walk into that little shop to smell the overwhelmingly rich smell of fudge. Whether it be peanut butter swirl, marshmallow flush, peppermint, oreo, or cranberry pecan, they have every type of flavor anyone could ever want. Aside from the unforgettable smell, the last memory I have of tasting this fudge dates back to when I was around the age of 10. It is a taste I will never forget and is something that had a large influence on today’s recipe that I created back around the Holidays. Around Thanksgiving, Christmas, and New Years, there are a lot of sweet treats going around. However, because my body is not in a place where it can handle AIP cookies and things of the like, I choose to go for fudge instead. With the combination of Tinstar Food’s brown butter ghee, maca powder, and coconut products, the fudge on its own is naturally sweet. Overall, it is a very versatile recipe. That being said, I would say that the best version is that which contains both coconut oil and ghee, as well as maca powder, which, as a note, is not 100% AIP friendly. Together, these ingredients make for a perfectly decadent fudge. If you want your fudge to have texture, do not puree the shredded coconut into the fudge. On the other hand, if you want a creamy, smooth, melt-in-your-mouth kind of fudge, then go ahead a puree away. All in all, this fudge has a strong resemblance of sweet, salt, and oh so yummy salted caramels, only in a protein packed, fudge form. What could be better? If you are not following the AIP, feel free to add chopped walnuts or pecans.
Salted Caramel Fudge
- 1/4 cup Tinstar Food’s brown butter ghee (or) non-hydrogenated palm shortening for AIP
- 1/4 cup coconut oil
- 1/4 cup Vital Protein’s collagen powder
- 2 tbsp maple sugar (or) stevia for Keto
- 1 1/2 tsp maca powder (omit for AIP)
- 1 1/2 tsp vanilla powder
- 1 tbsp coconut flour
- 1/2 cup shredded unsweetened coconut
- 1/2 tsp sea salt
- In a food processor, puree the first six ingredients together until smooth.
- Next, either pulse in the shredded coconut until broken down (or) mix it in by hand to keep it in shredded form.
- Scoop the mixture into desired candy molds or a standard loaf pan lined with parchment paper, then stick whichever container you use into the freezer to allow the fudge to set.
To make low-FODMAP, omit coconut flour and shredded coconut.
Sprinkle with more sea salt for garnish.
2 Timothy 1:7 “For the Spirit God gave us does not make us timid, but gives us power, love and self-discipline.”
Samantha Teague (@cavewomanskills) says
These look scrumdiddlyumtious. Would they work well without the collagen addition? I still haven’t purchased a container of that…
Thank you for sharing ?
Yes it would! I have made it without it.
What is vanilla powder??
what would happen if you used gelatin and not collagen?
I noticed on this recipe that you used Collagen Proteins (Green Label). Can we use beef gelatin collagen? I love all these recipes but buying so many different things for each recipe gets expensive and for one person I can’t justify doing so?
Julia Stearns @ Healthirony says
Wow! This salted caramel fudge looks amazing! I would try making these fudges for sure! Can I post it on my blog?