As a kid, fudge was one of my favorite treats. Sadly, I don’t think the best ingredients were used. But check out the following as an alternative. 

Organic Ingredients

• 1 cup heavy cream (or full-fat coconut milk for dairy-free)
• 1/2 cup raw honey
• 1/4 cup unsalted butter (or coconut oil for dairy-free)
• 2 cups (12 oz) semi-sweet or dark chocolate chips/chopped chocolate
• 1 teaspoon pure vanilla extract
• Optional: 1/2 cup chopped nuts or other mix-ins

Instructions

1. Prepare the Pan
   Line an 8×8-inch square baking pan with this parchment paper, leaving some overhang for easy removal. Lightly grease the paper.
   
2. Heat the Cream and Honey
   In a medium saucepan, combine the heavy cream, honey, and butter. Heat over medium-low heat, stirring until the butter is melted and the mixture is smooth. Do not let it boil.
   
3. Melt the Chocolate
   Reduce the heat to low and add the chocolate chips. Stir constantly until the chocolate is completely melted and the mixture is thick and glossy.
   
4. Add Vanilla and Mix-Ins
   Remove the saucepan from heat and stir in the vanilla extract and optional mix-ins, like nuts or dried fruit.
   
5. Pour into Pan
   Pour the fudge mixture into the prepared pan. Smooth the surface with a spatula.
   
6. Chill
   Refrigerate for 2-3 hours, or until firm.
   
7. Cut and Serve
   Lift the fudge out of the pan using the parchment overhang, cut into squares, and serve.
   

Tips

• Since honey is sweeter than sugar, you may want to slightly reduce the amount to avoid overly sweet fudge (e.g., 1/3 cup instead of 1/2 cup).
• The fudge may be slightly softer than with granulated sugar, so keep it refrigerated to maintain firmness.
• Honey adds a natural flavor—pair it with dark chocolate for a delicious contrast.

Enjoy your rich, honey sweetened chocolate fudge!