Homemade Fudge (With Just Four Ingredients)

Need a homemade gift for friends or a treat to serve guests? Meriem of Culinary Couture reveals how to make rich, soft fudge with just four ingredients…

Four-Ingredient Healthy Fudge
By Meriem of Culinary Couture

So, word on the street is that fudge is hard to make—say what? Au contraire, my dears. Making fudge is very simple, especially with this four-ingredient recipe. Yes, you read that correctly—only four, none of which is sugar, butter, heavy cream or corn syrup. An added bonus of this ridiculously easy fudge is that it’s healthy. I figure there’s no way to escape all the baked goods that come with winter season, so you might as well make one of them guilt-free.

The stars of this delectable melt-in-your-mouth treat are coconut oil, honey, cocoa powder and almond butter. You just blend them all together using a food processor or immersion blender, then freeze for 15 minutes. Then, voila: perfectly rich, perfectly smooth, perfectly decadent, perfectly good-for-you fudge. The magical properties of coconut oil allow it to firm up quickly, while the almond butter prevents it from hardening completely. The result is a soft, classic fudgey texture.

And that’s all there is to it, folks. No candy thermometer, no muss, and absolutely no fuss! Grab yourself a tall glass of milk and one of these babies and consider your chocolate craving cured.

Recipe: Four-Ingredient Healthy Fudge

Makes 9 squares

You’ll need:

1/2 cup refined coconut oil, melted
1/3 cup honey
1/2 cup unsweetened cocoa powder
2 tbsp. almond butter

What to do:

Line a 6×6 inch pan with plastic wrap, extending it well beyond the edges on all four sides. Set aside.

In a small bowl, stir together coconut oil, honey, cocoa powder, and almond butter. Then, using an immersion blender, blend together ingredients until completely smooth. Pour mixture into prepared pan. Transfer to freezer and freeze for 15 minutes.

Cut into squares and serve immediately, or store in refrigerator until ready to eat.

Delicious. Thank you, Meriem!

P.S. More best recipes, including chocolate pudding and salted caramel brownies.

(Photos and recipe by Meriem of Culinary Couture. Thanks to Shoko for helping with this series.)

  1. Gabrielle says...

    I made this and used only 1 tbs of honey and some “Stevia in the Raw” to cut back on sugar. I also added a teaspoon of vanilla and a sprinkle of sea salt- it was delicious! Will definitely be making again.

  2. Kim says...

    I just tried this recipe with peanut butter instead of almond butter. It turned out nicely. My family enjoyed the flavor and texture. We ate it straight from the freezer and still got messy fingers, but no one seemed to mind:-) I have not had traditional fudge in many years, so I cannot offer a good comparison in that respect. But it was a tasty, chewy, chocolatey treat, and we are making more today. It is quite sweet, so you may want to cut the honey a little if you don’t like very sweet deserts.

  3. Kate Scarborough says...

    I just finished slipping the first piece of this fudge recipe into my mouth. It was the most rich, chocolate-ly, and satisfying experience I’ve ever had with fudge, perhaps even with a chocolate dessert! The recipe takes five minutes to make and the results taste like silk. Thank you for sharing – I will definitely be making this again.

  4. Also use cacao instead of cocoa. Better again ;)

  5. For those in the UK and Ireland, go to tesco for refined coconut butter. It’s the KTC brand. Also for those with nut allergies, use sunflower seed butter (sun butter) ;) this tastes great by the way. I added chopped walnuts to mine!

  6. Joanna i think these sound like a great healthy alternative to fudge! I dont know why people have to have such a fuss over a fudge recipe hah! Thank you so much for sharing – i loveee coconut oil + cocoa :)

  7. Sorry, but you should call this a fudge alternative because it just isn’t fudge! Coming from an English family where fudge was made I assure you that (quoting Wikipedia) “It is made by mixing sugar, butter, and milk, heating it to the soft-ball stage at 240 °F (116 °C) and then beating the mixture while it cools so that it acquires a smooth, creamy consistency” Not by mixing coconut oil (yuk) with anything. If you love fudge, eat fudge, you don’t need to pretend!

    • Hey Karleen here from fudge 101. This fudge looks delish! I have never used any of these ingredients before in fudge but if it tastes as good as it looks….well then!

  8. I made these, but was not thrilled with the taste. I don’t know if it was the coconut oil (which I use in a lot of my cooking/baking) or the almond butter (I’ve never used it before).

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  10. Thank you so much for this post!
    I Loveee it!!!
    Greetings,Falak Hussein!

  11. In England finding and buying Refined Coconut Oil is not easy, I can get the Almond Butter from a healthcare shop, could I replace, and not spoil the flavour, the coconut oil with any other type of oil?

  12. In England finding and buying Refined Coconut Oil is not easy, I can get the Almond Butter from a healthcare shop, could I replace, and not spoil the flavour, the coconut oil with any other type of oil?

  13. I made a slightly different version of this (omitting the almond butter) a few months ago when I stumbled upon the recipe elsewhere. I used unrefined coconut oil; the resulting “fudge” (it really didn’t have the texture of fudge in my opinion) was alright, although after eating 2 bites I was sick of it. The taste was too coconut-ty and you can taste the oil. It’s probably why refined coconut oil is called for in this recipe.

  14. I just made this fudge and it turned out great! I did find it a bit too sweet, so next time I make it I will cut back the honey by half, and I might add some vanilla or other flavors. As someone who is recently dairy and gluten free, this recipe came at the perfect time :) thanks for sharing!

  15. This looks and sounds Amazing…add the “healthy” factor and i am sold! thanks for sharing!

  16. This fudge is gross. I made it last night. The first bite is good, but then it tastes oily. 1 piece gave me a stomachache, and I threw the whole batch out. Waste of good cocoa and coconut oil!

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  18. I’m popping over from Culinary Couture to say hello! I love this fudge that Mimi made and I can’t believe how healthy it is! Genius!

  19. Health is subjective- to someone healthy means a processed foods that reads, “low sugar” or “low fat”. To someone else, it means all natural ingredients with no preservatives, etc… To me, this fudge IS healthy as the benefits of what is in it are nourishing to the body. Coconut oil (I do use unrefined organic) has sooo many great things in it, healthy fat and lauric acid to name a couple. The almond butter has vitamins, minerals and protein. Compare this to traditional fudge and it blows it out of the water, health-wise.

  20. Yummo these look so delicious, and just a few ingredients even better!

  21. Ditto on the nut-free thing…although I wonder if sunflower seed butter would be an OK substitute since it’s just a few tablespoons? Just speculating.

  22. Any way to make this without using a nut butter? We’re a nut-free family.

  23. This is so ironic – I just made fudge for the first time tonight to debunk my own belief that it was too hard! Stars are aligned.

  24. What about peanut butter instead of almond? I will try.

  25. I just made this and it is excellent! However, I think the recipe should include a note not to blend the mixture for too long, just until it’s uniform and smooth. I made the mistake of leaving the blender on for over a minute, and the mixture seized up and formed clumps suspended in liquid, which couldn’t be whisked or blended back to a smooth consistency. I think this happens when nut butters and liquid sweeteners are involved. I ended up scrapping that batch and starting again (worth it!).

  26. Wait…what do you all mean when you say healthy/not healthy? I never understand the term – some mean nothing refined, some mean nothing fake, some mean no animal fats and some mean the opposite, some mean low calories or fat…what does healthy mean??

  27. Any thoughts on adding a little alcohol to this recipe? Maybe adding a little rum to the mixture to adult it up a little?

    I was going to be making rum truffles this year for the holidays, and I’m wondering if I could just use this recipe instead..

  28. Definitely not “healthy,” regardless of the status of refined coconut oil as terrible or good. No matter what, it’s very high in calories and sugar. HealthiER, though, I agree.

    Question – what happens when these go back to room temperature? I imagine these need to be eaten at least refrigerated, otherwise they’re a sticky, melty mess.

  29. It’s so nice to see a vegan fudge on here! Thank you!

  30. Bahahaha healthy.

  31. Whoa, people! Not all refined coconut oil is bad- it totally depends on how it was refined. You can get naturally refined coconut oil and the advantage for this recipe is that it has a neutral flavor.

    From the Food Renegade site:
    “There are some quality, non-hydrogenated refined coconut oils available that are refined using a natural, chemical-free cleaning process (usually involving steam and/or diatomaceous earth).

    Tropical Traditions, Omega Nutrition, and Wilderness Family Naturals (all trusted names for extra virgin coconut oil) make naturally refined coconut oil.

  32. I echo another comment that shares refined coconut oil is terrible for you! Refined means the coconut oil was bleached, which means the consumer is eating..well, bleach! Cold pressed, organic unrefined coconut oil is the only coconut oil worth consuming.

  33. I’m not sure I’d agree with healthy!

  34. Refined coconut oil is actually awful for you – you want to use only raw cold pressed, preferably organic, coconut oil. This recipe looks amazing, and it’s vegan!

  35. You just made my January of no processed sugar a lot easier! this looks amazing!

  36. I’m sure you can use any coconut oil…

    this is paleo! awesome!

  37. This looks great, and even better, I think I have all the ingredients already! Time to make some fudge! :-)

  38. Does it *have* to be refined coconut oil, chemically speaking ? i use the unrefined stuff (for flavor) and don’t have the other kind laying around.

  39. Thanks for the recipe! Will definitely have to add it to my list.

  40. Wow! I can’t wait to make these.

  41. Excellent…but one pet peeve, permit me, is all over Pinterest & here too…it is not “healthy.” It’s simple healthier…

    That said, I look forward to making it very soon.

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  43. Wow. This looks amazing.