Chef John's Christmas Miracle Fudge

I'm not sure why this doesn't have more reviews? I watched the video first and it looked so easy, so I got the rest of the recipe here. Super easy and tasty. I didn't have silicone molds so I used parchment paper in a small tray and it worked just fine! Cut them into squares. Texture is great and flavor is delicious. I did not taste the coconut oil either. Definitely recommend this recipe, you can't go wrong!

Yum yum! This was delicious and much healthier than traditional fudge. Made it exactly as written but didn't have the silicone molds, so I lined a loaf pan with parchment paper and that worked just fine. I keep the fudge block in the freezer wrapped in cling wrap and just slice off a piece when I'm ready. This definitely isn't your traditional fudge as it needs to be kept cold, but it's yummy!

While this is great for vegans. I WILL SAY THIS...EVERYONE THAT POSTED OF "THE COCONUT" TASTE.. DID N O T... USE REFINED COCONUT OIL. Refined cocnut oil is flavorless. Period. That being said if you like the almond joy taste go ahead and add a bit of coconut extract to take it on home... Good both ways . Just thought I'ld put that out. Vegans learn it all to quick.

I loved this and with some experimenting I did change some things. I don't love nuts in sweets so I didn't use. I melted the refined coconut oil in a saucepan and added maple syrup. Off heat mixed in cocoa powder and few tsp. of powdered sugar. Used small silicone square molds that I first dusted with cocoa powder. Turned out amazing!

I gave it to a teacher who is dairy free and her husband gluten free, and she LOVED it, my family loved it to

Yum! I am thrilled to have such a yummy treat to eat when I can't eat milk. Thank you for the great recipe. I followed the recipie to a tee. I did use walnuts. Perfection!!!!!!!

This stuff is out of this world, the only way to improve it is to dip it in chocolate

They had consistency of a pudding. Delicious pudding, though

Absolutely delicious! Decadently smooth, rich and not too sweet. Successfully used unrefined coconut oil. Did not have a silicone mold so I doubled the recipe and poured it into a lined 9 x 9 glass dish.

Yay! Fat bombs disguised as fudge! Delicious and healthy, especially if you cut the quantity of maple syrup.

This makes a very tasty candy, similar in taste to Almond Joy. Especially if you use almonds in place of the walnuts, like I did.

Delicious and very easy to make. BEWARE: It is Addictive

These are amazing! Thanks chef John!

My husband is licking the silicon tray as we speak

I live in the Netherlands (Europe) so I love chocolate, and this turned out great! I added the second time almonds on every piece, before I froze it. Next time I will try to combine the chocolate mix with coconut rasp, see how that turns out! My friends can't wait to taste them again...

I was overwhelmed by the maple syrup flavor and could barely taste the chocolate but my mother (vegan) loved it. I would suggest going with an alternative liquid sweetener.

This recipe was so easy and turned out delicious! I prefer it to traditional fudge and it was much easier to make. I did use refined coconut oil and there was no coconut flavor in the final product, just chocolates maple goodness. Will make again for sure.

Used pecans instead of walnuts. Love this as a topping on frozen yoghurt

This is delicious! But, read labels carefully. Made my first batch with unrefined coconut oil. Husband stirred and stirred, saying "You MUST have done something wrong...it should not take this long." He was right. Reread recipe and coconut oil label. Next time fudge set up perfectly. Used pecans because I like them better. Next time will not use the silicone molds. Just put in in foil wrapped dish and then cut into pieces. Does not make very much but it's delicious.

Mine didn't even come close to getting solid at room temperature. I have had it in the freezer for days, and it is not firm enough to pop out of the silicone mold. It just mashes in there and cracks if I try to push from the bottom. I even tried running hot water over the back to pop them out, but wound up with drippy fudge water all over my hands and a still stuck piece of "fudge" in the tray. I did use cold pressed coconut oil because I was making it for my Sister in law who has RA, and cold pressed has more health benefits than the refined or heat extracted kind. (also, she doesn't mind the coconut taste) It is solid at room temperature, so I'm not sure if I need to cut back on the maple syrup to get the consistency better? I was pretty bummed that I wasted such expensive coconut oil, but my husband is happy to eat my mistake. Update: I tried it again, melting th coconut oil in a water bath, and once I stirred all together, started looking like the video. Added the toasted pecans and WHAMMO, the oil separated from the rest of the mixture and no amount of stirring would get it to mix together again. (And couldn't whisk it because of the nuts) It looks disgusting in the tray. I am super irritated because this seems like such a simple recipe. I am not an amature in the kitchen either. I make old fashioned fudge like A champ, and that is no easy task. If I weren't making this for my sister in law, I would have thrown in the towel the first time.

This recipe was simple, messy, and delicious!

This is such a versatile fudge! I've tried it with different syups and additions, and I have to say my favorite is what I'm calling Black Forest Fudge. I doubled the batch and used the a mix of the liquid from a can of cherries (not with high fructose corn syrup), and light corn syrup. I know! Corn syrup is not awesome for you, but so is any sugar in excess, and all the other syrups I tried overpowered the cocoa. I also added a splash of cold brew concentrate to help bring out the chocolate flavor. Now, for those who have had problems with the coconut oil separating, I do too! I think it's just the oil is too hot. Once I added my last ingredient, almond butter, I think it brought the temperature of the mix down because it came together perfectly! So, what about that can of cherries? I layered a dish with fudge, cherries, fudge, and then put it in the FREEZER. This is freezer fudge, it just won't set well at room temp or the fridge. There's a lot there to set, so give it a couple hours. This version is dark chocolate almond cherry bliss!

WOW!!! MAKE IT YOU WILL NOT BE DISAPPOINTED. FOLLOW RECIPE EXACTLY!

These are very simple to make& taste amazing! Definitely a good chocolate fix if you’re dieting

I left out the nuts. It's a very easy recipe to make. The only problem I have with the recipe is that it's too little fudge! Double batches from next time.... And there are going to be lots of next times:-)

I loved it

Excellent vegan fudge recipe that is very easy to make. I didn’t feel that the amount of Maple Syrup called for made it too sweet. I have the Ninja silicone ice cube tray, which must be larger than the standard ice cube tray. If you have that accessory, you’ll have to double or triple the recipe to fill up all the cubes. Here are my tips: #1: Watch the video and do not follow step 1 as written. Chef John does not stir/combine maple, vanilla, and salt, and then stir in melted coconut oil. He stirs them all together. #2: Use refined coconut oil (accidentally used unrefined and didn’t care for taste); #3 The melted oil should be warm and not hot; #4: Back to tip #1 and maybe #3, not doing so will result in you stirring for a while. First 3 ingredients stirred will be very thick, add oil and you’ll be stirring for a hit (especially if oil is hot). Then, when you add walnuts to it, all the oil will separate and your mixture will be at bottom of bowl swimming in pool of oil. You’ll be stirring for quite a while. This fail on my end resulted in unpleasant fudge. My first two successful attempts were not as thick as in the video and more like a pudding consistency, but set perfectly in the freezer and was delicious! The only reason why I can’t rate this recipe 5 stars is because of the way the directions are written in Step 1, which may or may not be Chef John’s fault.

Very nice, but a little more mapley than we wanted. We'll experiment a bit though!

Amazing as is! I use silicone molds and pop in freezer. Also, valhrona cocoa is amazing for this recipe...from Whole Foods. My husband is obsessed. We leave out the nuts sometimes and it still comes out perfect.