This recipe has been a long time coming. I couldn’t discover the beauty of 3-ingredient fudge without trashing it up a bit, you know?
That base recipe has been made in this house several times. All it takes is coconut milk, coconut oil, and high-quality chocolate chips. Boil the milk and oil, pour over the chips, and let sit for a few minutes. Whisk whisk WHISK until smooth, pour into a lined and greased pan or muffin tins, and freeze until set.
So dang easy. Almost too easy. Fudge can be part of your life at any time! It’s a beautiful thing.
Since I’m all about texture, I wanted to jazz up the smooth fudge with some crispy graham cracker crumbs and chewy marshmallows. I’ve also had s’mores on my mind because 1) SUMMER, and 2) this post has been getting some extra love lately (which, again, SUMMER).
On a related note, I’m really loving summer this year. Kind of in denial that fall is around the corner. Let’s keep the summer vibes rolling with white chocolate s’more fudge!
As I’ve mentioned before, I usually go to my parent’s house for dinner every Sunday night. Whenever I bring food for my family to try, I get a little nervous; We have a houseful of picky eaters who don’t agree on much where food is concerned. I’ve also tested their trust before by feeding them desserts with sneaky things hiding inside (such as beans or spinach, you know how I roll), so they’re a little skeptical.
I’m happy to report that this fudge was a HIT with all family members. Winner winner s’mores for dinner!
Just kidding. A little.
Let me know if you make this fudge! Leave a comment below, or snap a photo and tag me on Instagram @veggiebeastblog.
Have a lovely weekend, friends! I will be perfecting a margarita recipe, which I hope to be sharing with you next week. Will need to test it a bunch, you know, for research and stuff ;)
Creamy and rich white chocolate fudge with all the s'more flavor you want, and ridiculously simple!
Yield: 24 pieces
Prep Time: 20 minutes
Total Time: 20 minutes
Adapted from The Easiest 3-Ingredient Fudge Bites.
I buy gelatin-free marshmallows. I couldn't find the mini version, so I just chopped larger marshmallows into smaller (mini-sized) pieces.
The flavor of this recipe depends largely on the quality of white chocolate you use - I love buying the white chocolate chips from the bulk section of my co-op, but I also like Ghirardelli chips.