Phil’s Fudge

Mix ⅓ cup unsweetened cocoa powder and ⅓ cup egg-white powder. Melt 2 tablespoons butter in a saucepan on low heat. Add ¼ cup honey to melted butter in pan, and mix in cocoa and egg-powder mixture. The consistency should be like soft rubber. If it’s too dry, add honey; if too wet, add cocoa or egg powder. Press into buttered glass pan and cut into squares. Keep refrigerated if you want them firm, or leave out to keep them soft.

Options: ¾ teaspoon of peppermint oil; almond, cashew, or peanut butter center (premix very small amount of honey with the nut butter and place between thin layers of chocolate); unsweetened shredded coconut—add to dry mix before blending. For white chocolate, use pure cocoa butter instead of butter and cocoa powder, and add ½ teaspoon of vanilla.

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