17 Apr 2012
In our house we all love chocolate. Really LOVE it. There are always a few bars and lots of cocoa powder at the ready. Whether eaten out of hand, broken up and put into trail bars, used in truffles, melted over ice cream….you get the point. We can’t get enough chocolate!
I came up with this 3 Ingredient Crispy Rice Fudge as a fun new twist on a classic treat. My version is lightened up and has far less sugar and fat then your typical candy shop fudge.
In our family we prefer robust dark chocolate. On rare occasions we have been swayed to partake in milk or an occasional bite of its distant cousin- white. In this recipe you can use whatever chocolate is your personal favorite.
Keep it simple. This recipe only takes minutes to prepare and about an hour or so of “leave it alone” so your fudge has a chance to set to room temperature- if you can keep your hands off it!
You could just eat it all soft and gooey with a spoon. The choice is yours.
I top off this fudge with Erewhon Gluten Free Brown Rice Cereal. A little crunch with creamy chocolate is a match made in heaven!
This healthy organic rice cereal has become a go-to ingredient for me. I love a bowl with almond milk for breakfast, but I have also been known to use it in savory recipes. My Gluten Free Chicken Skewers are a big hit for dinner and our lunch boxes too! Speaking of lunch boxes ~ pack a little “pick me up” fudge in your lunch box for a guilt-free treat.
Have you ever made homemade fudge? If so, are there any special flavors, add-ins and ingredients that you like to put in yours?
Let’s make some fudge, shall we?
3 Ingredient Crispy Rice Fudge
12 ounces of your Favorite Chocolate (we like 70% dark)
10 ounces unsweetened Light Coconut Milk
2 cups (1.3 ounces) Erewhon Gluten Free Brown Rice Cereal, divided
Line a 9 X 9” baking pan with parchment paper. Melt chocolate in a double boiler or carefully in a microwave. I always prefer the Bain-marie method for melting chocolate. In a separate sauce pan bring coconut milk to a gentle boil. Remove from heat and mix well with the chocolate. Let the mixture cool for a few minutes. Fold one cup of the brown rice cereal into the chocolate.
With a spatula spoon, put the fudge into the baking pan. Flatten with the back of the spatula. Press the remainder of the organic rice cereal into the top of the fudge.
Let cool at room temperature until you can cut pieces with a knife, about 1-2 hours. It is easier to cut this if you pull the parchment paper & fudge out of the pan first.
The rice crispy cereal stays crunchy for a short period of time, so it is best to enjoy your fudge within the day you make it.
Alternatively, without the rice crispy cereal our fudge lasted a while stored in the fridge.
Experiment with your favorite crisp cereals ~ Uncle Sam would be another great option!
Recipe and Photographs Copyright © Marla Meridith.
MarlaCheck out my latest posts here