RECIPE: Phat Fudge, Finally! | Eat Play Crush | (2024)

You asked for it, I turned it into a product:

CLICK HEREBUY (UPGRADED) PHAT FUDGE SQUEEZE PACKS HERE.

So I write this ebook for you guys and here I am being VERY technologically challenged. I couldn’t feel any sillier as I wait for help to come – I tried to do a hack job last night and kept coming up short (code). Get it? #notactuallyfunny

A lot of you signed up for my newsletter AFTER I sent this recipe out and some of you didn’t sign up in time for the SECOND email I sent out. #slackers

So here you go below, with a preface or two:

Number 1:There are many versions of Phat Fudge I make for clients based on their particular functional need. I chose to share the #UnicornFuel version of this recipe with you because I learned that the original #UnicornFuel coffee recipe was nominated as “Best Coffee Hack” of Paleo Magazine’s “Best Of 2014”.

WHAAAAAT?!

Pretty cool, right?

Fun and Functional go together in my life and you guys RAN with my recipe on social media.

I mean, some of you even conjured wild Unicorns!

Thank you all very much for the nomination and votes.I wonder if we won. (Yes, WE. This is a team!)

Number 2: Back to the ebook, I want to thank you SO freaking much from the bottom of my gut for asking me to create this product for you. It was a collaborative effort with Beta Readers to make sure I only included what you needed to ‘try on’ #eatplaycrush. The 5-Day plan includes Functional Meals, Guided Meditation, Movement (HIIT Training), Journaling and More!

I think my favorite piece of feedback so far was this:“Mary, I devoured the ebook! Good freaking stuff! Got my “HFF” tattoo booked. (small of back?)”

That was from a Dude, btw!

Hilarious, but sorry, someone already beat you to laying down some ink:

EricaLynn William’s #eatplaycrush tattoo after losing 100 lbs using between zero and zero excuses!

Help comes for me and my ebook (and the TANK TOPS) on Friday so Thank You in advance for your patience. If you want to be sure you’re notified when it’s all available make sure you sign up for my newsletter.

NUMBER 3: #UNICORN PHAT FUDGE RECIPE!!!!!! *said in an Oprah voice*

Finally, Mary. Sheesh! #windedstoryteller What is Phat Fudge exactly? Well, it’s my “GU” replacement. Whether starting my morning with a cube for wicked focus or taking it with me on the tennis court, I cannot live with my Functional Fudge.

Instant and sustained energy, memory and focus, anti-inflammatory, sugar control and a natural thermogenic, each of these ingredients are deliberate. A serving is about 2 tbsp (1 ounce) and soon will be available for sale in squeeze packs, with a slightly modified recipe to up the performance/endurance aide. Stay tuned for that but in the meantime, here’s how you can make it yourself!

What You’ll Need

sauce pan
whisk RECIPE: Phat Fudge, Finally! | Eat Play Crush | (3)

Ingredients:
1 cup tahini (I use this kind)
1 cup grass fed butter or ghee
1/4 cup cacao
1 tbsp turmeric
1/2 tbsp cinnamon
1/2 tbsp maca
1/2 tbsp honey
1 tsp vanilla
1/8 tsp cayenne

What To Do:

In a sauce pan, melt butter/ghee and whisk in tahini followed by the honey until it’s all well mixed.

Add the rest of the ingredientsin no particular order and continue to whisk until you’ve got what I am now callingUnicorn Chocolate Sauce.

Carefully pour into the ice tray BUT purposely leave a spoon or two for your enjoyment now. #whywait

Place the tray in your freezer and practice patience,perhaps even meditate. *wink*

It only take a couple of hours to set.It’s only a couple of hours, hold your Unicorn!

You can keep them in the tray and just pop them out when you’re ready to enjoy.

***You must keep them stored in the freezer or refrigerator to keep shape***

Many of my clients will pop one first thing in the morning. Seriously, it’s everything you need to start your day IN FUDGE FORM!! #yourewelcome

Additional Notes:

  • I made these to be functional treats, eating the whole tray isn’ttotallyadvisable unless you leave out the maca because I’m not responsible for Unicorn Babies.Pssst, maca is known to enhance libido.
  • In this recipe, I left out coffee for those who don’t drink it. If you do want to add it in, I advise 1 tablespoon of fresh coffee grounds. The flavor and texture isBOMB.
  • When preparing these for myself, I also add 1 tablespoon of gelatin.
  • And finally, GET CREATIVE! Using the tahini/butter base you can go MANY different directions with Phat Fudge.

Do me a favor, if you guys make these be sure to hashtag #phatfudge and #eatplaycrush so I we can keep the street cred growing.

Trust your gut,

xoM

RECIPE: Phat Fudge, Finally! | Eat Play Crush | (2024)

FAQs

What is the soft ball method of fudge? ›

making of fudge

termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.

How do you describe fudge? ›

fudge, creamy candy made with butter, sugar, milk, and usually chocolate, cooked together and beaten to a soft, smooth texture. Fudge may be thought of as having a consistency harder than that of fondant and softer than that of hard chocolate.

What is the secret to smooth fudge? ›

By cooling the fudge prior to agitation (like in the recipes included in this article), on the other hand, you'll get much smaller, finer sugar crystals and a finished fudge with a smooth, creamy texture. Cool the mixture until it reads 120° F on the thermometer—no stirring. This can take 1 to 1/2 hours.

Why won't my fudge reach the soft ball stage? ›

The fudge needs to be cooked at a vigorous boil and needs to get to a minimum of 116C/240F, so you may need to increase the heat slightly. This is the soft ball stage and if you drop a little of the mixture into a glass of cold water then it should form a firm ball that you can still squeeze between your fingers.

What makes fudge taste like fudge? ›

Fudge incorporates sugar, milk, butter, and other ingredients such as cocoa for chocolate fudge. The chocolatier then heats these products together until they melt. After this, the mixture is beaten during the cooling process. Think of fudge as a food consisting of crystallized sugar.

What's the difference between fudge and chocolate fudge? ›

Although fudge often contains chocolate, fudge is not the same as chocolate. Chocolate is a mix of cocoa solids, cocoa butter and sometimes sugar and other flavorings and is hard and brittle. Fudge is a mixture of sugar, dairy and flavorings that is cooked and cooled to form a smooth, semi-soft confection.

What do Americans call fudge? ›

Fudge is a rich, chocolate candy made with plenty of sugar, cream, and butter. Fudge is usually cut into squares and eaten in small quantities. While fudge comes in many different flavors, it's usually chocolate. In the US, another kind of fudge is smooth, melted chocolate that can be poured over the top of ice cream.

What makes fudge softer? ›

Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.

What temperature is the soft ball stage? ›

If the candy forms a soft pliable ball, it is in the softball stage, about 235°— 240°F. This is the stage you would cook to if you are making fudge. If the candy forms a firm but not hard ball, it is in the firm ball stage. The temperature of this stage is between 242—248°F.

What is the secret to non grainy fudge? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

How to test for soft ball stage without a thermometer? ›

Using a clean spoon, carefully take a little of the syrup and drop it into the bowl of cold water. Leave to cool for a moment then pick up the ball of syrup. If it's pliable, sticky and can be moulded in your fingers easily, it has reached the soft ball stage and the syrup can be used to make fudge and marzipan.

References

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