Homemade White Chocolate Fudge
Have you used cocoa butter before? It sounds super exotic and involved but it is actually a pretty easy-going fellow. I bought this organic cocoa butter for the first time only a few months ago, but now we are BFFs. First, it tastes (and smells!) amazing, so smooth and chocolatey.
It also makes a fantastic homemade moisturizing balm. Warm a chunk in your hand or with a hair dryer and smooth onto your skin. My favorite use for cocoa butter, however, is homemade white chocolate.
The challenge: mixing oil and water!
I set off to create a honey-sweetened white chocolate (so it would be SCD and GAPS diet legal) but I ran into a big challenge: combining honey and cocoa butter is like mixing oil and water… they just don’t want to party together.
I came up with two solutions. First, I add a teeny bit of coconut flour and coconut butter to the homemade chocolate. This acts as an emulsifier. Second, I found it was necessary to chill the mixture until pliable yet solid, then reheat it over low heat for only a few seconds at a time. Warm it just enough to stir together the mixture without bringing it back to a full liquid state. (This makes sense once you are making it.)
Update: I learned that you can use an immersion blender to combine the cocoa butter and honey! I’ve updated the recipe with this option.
- ½ cup melted cocoa butter (3.5 oz by weight)
- ¼ cup coconut oil
- ¼ cup raw honey
- 1 tsp. vanilla extract
- 1 Tbs. coconut butter
- 2 tsp. coconut flour
- Pinch of sea salt
- Over low heat, melt together the cocoa butter and coconut oil together in a small saucepan. Off heat, whisk in remaining ingredients. The honey will separate, because it's like trying to mix together water and oil. So now put the mixture into the fridge for about 30 minutes or until pretty solid.
- Now put the saucepan back over low heat for just a FEW SECONDS. Remove from heat and try to stir it. Repeat as necessary until you have a thick but combined mixture. This is the key to getting the honey and oil to combine. Do not heat the mixture until it is super liquidy because then it will separate again. This all sounds very involved but I promise it is not. It will make sense when you have it in front of you.
- Alternatively, mix all the ingredients together and then blend with an emersion blender for 1 full minute until emulsified. Proceed to pour the mixture into the molds.
- Pour into molds and freeze or refrigerate until solid, at least a few hours. Keep in the fridge.
Have you used cocoa butter before? Do you use it in skincare or cooking?
Sorry, emersion blender rather. Never heard of one!
It’s really an ‘immersion blender’. If you throw that word into google, you’ll see images. Basically it’s a hand held blender that you immerse in a cup (or anything larger, too). They’re good for pureeing soups. If you buy one, I recommend getting one with a detachable blade area-much easier to clean later. They cost a few bucks more than the cheap ones you’ll forever wish you hadn’t bought.
This recipe is fantastic. I used regular chocolate molds (shell and heart shapes) and after overnight refrigeration the chocolates popped right out. They are melt-in-your-mouth delicious. I don’t think they are fudge-like, more like molded white chocolates. A hint for using cocoa butter: Because it is quite hard at room temperature, you have to be extra careful when working with it, or you’ll have to scrape bits off your countertop later. Next time I make these chocolates (probably tomorrow) I’m going to put down a sheet of waxed paper as a work surface when I am mixing and putting it into molds.
Have you ever tried dipping strawberries in this? Do you think it would work?
I an not sure what happened to my white chocolate but it is a disaster it is not even white and it tastes terrible…Help
Hi Lauren! i have been stalking this website for a few months already ^^ i love it!
i make my own coconut oil chocolate, and would like to share my way of mixing honey into coconut oil (which i believe would work for cocoa butter too or any other oils!) i mix one part honey to one part butter – this idea came to me when i was trying to think of which ingredient was an oil-in-water or water-in-oil emulsion, to act as an emulsifier. cream doesn’t last long, and then hit it me! butter!
so i cream the honey with melted butter till it’s well mixed, and add to it the other ingredients (but i will reduce an equal amount oil called for in the recipe due to the addition of butter). the honey is always able to incorporate nicely into the mixture without separating!
i will be trying it with this recipe!
I thought of a different way to emulsify the ingredients together. I remembered that lecithin is used as an emulsifier, so I squeezed the contents of one 1200-mg soy lecithin capsule into the pot after I had tried whisking all the ingredients together. Then I whisked the mixture a few more minutes, until it was converted into a thick uniform mixture. I froze the mixture in “mini” muffin cups, since I don’t have a suitable mold. A few hours later, I tested the results — perfect SCD-legal white chocolate candies. Thanks for the recipe, and I hope my technique will help others. I believe that other lecithin products are available, for people who can’t use soy.
Sunflower lecithin is great to use and much healthier than soy
Hi! I’m looking for some advice on what brand of cocoa butter to buy. Lauren – the brand you linked to looks really good, and I’ve been eyeing it, but some of the comments on amazon said it wasn’t food grade (I think their packaging was crummy). Have you had continued success buying from this source? Thanks 🙂
Thanks for sharing this recipe — the fudges are delicious!
Can you provide a link for the silicone moulds you’ve used for these delicious fudges? I have searched for them here in Australia without success. I really like the resulting size & shape of the ones you are using — they seem perfect for fudge pieces (as opposed to the many smaller moulds that are around for chocolates).
Would greatly appreciated if you can provide a link, thanks
These look amazing!!! I have just started the AIP diet though, and I am not sure if cacao butter is legal?
If not, will it work with using coconut butter instead?
Thank you for this recipe. I’ve used it several times. Recently, I developed a glucose problem and had to completely give up all high carb sugars. I tried adapting this recipe using xylatol. Not only did it NOT dissolve, it completely sunk to the bottom! Since it was such a flop, I didn’t want to waste the failed fudge. I cut the squares into pieces and have been putting them in my chai tea with coconut milk. It has a beautiful flavor. I thought it wouldn’t matter if you used it with the original recipe. It’s very similar to the bullet coffee, but with tea. Just thought I’d share…