It's no lie (and no surprise if you're not new to my blog) that I'm a big fan of Christmas. I love everything about it, buying and wrapping gifts, the baking and making delicious salads for get togethers. Plus it makes a great excuse to have fairy lights lit up throughout the house. Gifting, of course is my favourite. The joy of seeing my little ones open a present is unparalleled. Giving an edible gift can be so special, like this Honey, Rose and Macadamia Fudge.
I love giving an edible gift like this to teachers, friends and family. Packaging it beautifully makes it all the more special. A cellophane bag would do, tied with twine and a rosemary stalk. Even more beautiful would be one of those little white pastry boxes, tied with twine and topped with some dried rose buds.
Of course when I say fudge I certainly don't mean the regular old sugar laden stuff. This, my friend, is pure heaven in a mouthful (or "a dream in my mouth" as my son likes to put it). This Raw Honey, Rose and Macadamia fudge is full of good fats, antioxidants and protein. I've chosen to use Manuka Honey to sweeten it as Manuka Honey has additional anti-bacterial, immune boosting properties. However, you can certainly use regular raw honey if you please.
Tips for Making Raw Fudge
Sheesh, where do I start... there's just so many things to cover in this over complicated, difficult recipe..... KIDDING. It's really SO easy. The recipe is very simple and straight forward. The only thing I will say is this. If you are impatient like me, you can pop the fudge into the freezer to set instead of the fridge. You will get to eat it a whoooole lot sooner this way. Oh wait, this is meant to be a gift. Better make two batches then hey!
Edible Gift Ideas
If you're after some more edible git ideas, you could try my Healthy Rum Ball recipe or my delicious Gluten Free Christmas Layer Cake with Brandy Cream Cheese Frosting. In saying that, you can't go wrong with some Cranberry, Almond and Rose Chocolate Bark. Ok, now I'm hungry.
Just make sure you keep this fudge in the fridge (hey I like the sound of that, fudge in the fridge) right up until gifting so it doesn't melt. I mean, it would still taste good but handing over a puddle of fudge just isn't quite the same.
Why This Fudge is Healthy...
Well, firstly there is no refined sugar. It's refined sugar free baby! Honey is a completely natural sweetener and if bought raw it is completely unadulterated (hot tip for new players, raw honey is the BEST for you).
Secondly, the two main ingredients (macadamia + cacao butter) contain good fats. Good fats lower the glycemic index of a food meaning it doesn't cause some gnarly insulin spike that leaves us feeling shitty (physically AND emotionally).
Thirdly, it's allllll natural baby. Nothing nasty here. No artificial sweeteners, no rubbish refined sugars or refined carbohydrates. Nothin, nada. You catch me?
Oh, and also, this raw fudge is dairy free and gluten free (but not fun free!).
I hope you're loving my holiday recipes as much as I love making them. Christmas baking really is my favourite.
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📖 Recipe
Ingredients
- 150 grams macadamia butter
- 100 grams cacao butter
- 2 tablespoon Manuka Honey or raw honey
- 1 vanilla pod
- 2 tablespoon dried rose petals
Instructions
- Place cacao butter into a stainless steel or glass bowl atop a saucepan of boiling water and stir continuously until melted. If cacao butter is in a big chunk/brick, it will need to be roughly chopped first.
- Once cacao butter is melted, turn off the heat and remove the bowl from the saucepan to set aside.
- Take a sharp knife and slice the vanilla pod right down the middle, being careful not to cut the whole way through the pod. Open up the pod and use the blunt side of the knife to scrap out the seeds.
- Add the vanilla seeds to the cacao butter as well as the honey and macadamia butter and whisk to combine.
- Pour the fudge mixture into a baking paper lined loaf tin and place in refrigerator.
- After about 20 minutes, remove fudge from fridge and sprinkle with rose petals. Return to the fridge for at least 2-3 hours or until completely set.
- Once completely set, use a sharp knife to neatly slice the fudge into cubes.
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