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?
Lavender works nice with white choc or maybe raspberry?
Yes, but how to add it and still have it set correctly? A few drops of an essential oil? Swap out liquid somewhere to get a juice in?
I have never worked with cocoa butter before but would love to.. not sure if and where I would find it here in Spain.. but I´m going to try! Thanks for the recipe 🙂 Xx
Lauren these look SO GOOD! I’m literally salivating right now. Will definitely make them soon!
I absolutely love your blog <3
Sending much love your way, xo
In response to SARAH:
I totally agree with you about lime in there! yum!!!
I think the best way to add a citrus flavor to these would be adding the zest of an organic citrus before putting them into molds.
Wash (the lemon, lime, orange) very well. Using a fine grater, or a microplaine, grate only the colored part of the fruit ( the white pith is bitter). I'd suggest start by adding a teaspoon of zest to the candy mixture, taste it and add more from there if desired. Hope this helps 🙂
Xo,
Roberta.
Thanks, Roberta, it does help! I’m so excited to give it a try. I found the lindt lime/white chocolate bars this summer, and fell in love with them, but oh, all that sugar and yuck – ugh! These will be a much better option, I think. 🙂
Hi Lauren. I know you have way more to do than time to do it, yet I have a request anyway! I just started a weekly Paleo Autoimmune Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community. When you’re on the autoimmune protocol, good recipes are hard to find! Here’s the link: http://www.phoenixhelix.com/2013/11/20/paleo-aip-recipe-roundtable-4/
Just wondering, from the teeth mark in the white chocolate it looks more like it’s White Fudge instead. So, would you say this has more of a consistency like fudge rather than solid white chocolate. Just wondering. I would like to be able to use this in cookies as White Chocolate, but if it more like fudge it will just melt into the cookies when baking. I tried another recipe last year for white chocolate. It tasted great! But it didn’t work for White Chocolate chips in cookies. Your Recipe sure looks tasty. 🙂
Yes, it is softer than regular white chocolate. “Fudge” is a good way to put it 🙂 It won’t work in cookies.
If you are needing to emulsify, could you just use a blender, or better yet, a stick blender as it is on the stove and melted?
Yes, I recently saw a similar recipe that used a stick blender to emulsify honey and coconut oil (the directions said to emulsify it for at least 30 seconds). I think it will work, although I’ve not tried it.
Where do you purchase your coconut butter? I went to Sprouts and they took me to the lotions!
Amazon. Food grade, organic.
LOVE this recipe. I have been dying without chocolate and this was a great substitute while on AIP. Thanks soooo much!!
I tried this with an immersion blender and a regular blender and neither worked. I had to put it in the fridge and then melt it again to get it to emulsify. I have to say this recipe wasn’t a winner for me. The cocoa butter is very over-powering and it’s too sweet, in my opinion.
Isn’t coconut butter just solid coconut oil? And what is an emulfsifier blender?
Actually coconut butter is not the same thing as coconut oil. Coconut butter is made of dehydrated coconut flesh and sometimes its called coconut manna.
I believe the blender she was referring to is also called a hand blender, just do a search for it and you’ll see images of it.