Maple whisky freezer fudge

Freezer fudge is the lazy girl’s perfect dessert. No, it’s not rich and dairy-decadent like traditional fudge (and there is more “traditional”-textured vegan fudge out there, for sure), but with a few simple ingredients you can create a dessert that is creamy, melt-in-your-mouthy, satisfying and adaptable to so many flavours!

I wanted to do something St. Patrick’s Day-themed, and originally planned on stout cupcakes, until I remembered that I’ve never been a cupcake girl. I don’t even own a small cupcake tin! My friend Alex can tell you about the time I brought cupcakes to his birthday (made from the Bunner’s cookbook) that I tried to make with cupcake papers but no cupcake tin. Well, they were chocolate, so they looked, well, you can imagine…

But we’re not here to talk about that gross stuff! No, we’re here to talk about freezer fudge, the opposite of gross! I am not personally into “maple whisky” when it’s made as an actual drink (remember Crown Royal Maple? Ew! My dad still has that stuff at home and tries to offer it to me whenever I go. No thank you!) but turns out, whisky and maple do go together well in other contexts. I’ve also had maple whisky (vegan) butter tarts that were just *Italian chef kiss*.

So, for those of you who are looking to celebrate St. Paddy’s with a sweet treat this weekend but don’t care for cake and want something fun and simple, I’d highly recommend my maple whisky freezer fudge! The only hard part about it is not licking it straight off the spatula. It basically becomes a caramel in the mixing bowl.

You may notice I’m spelling whisky with a Y and not an EY. Well, that’s because this recipe was tested with Canadian whisky. For those of you who know their whiskey, you probably know that Canadian whisky is a bit more loose with its conventions and can have a variety of different flavours. If you’re unsure of what whisky to try, I would go with a mild and less obscure taste, like a classic Crown Royal. The goal is for this to have a nice sweet and complex flavour from the whisky without any booziness or “bite.” If you’re still unsure, add only half a shot (and maybe a bit more coconut oil to thin out). You could also omit all together, but… why would you?

Almond or cashew butter make the base of this recipe (almond has a more distinct flavour than cashew butter, but is cheaper, so take your pick) while real maple syrup adds a Canadian-as-hell distinct taste.

I’m going to put out an extensive note on allergens for this recipe: whiskey is made from various gluten grains (wheat/barley/rye) which are added at about 20 parts per million prior to the distillation process. Some allergen experts have said that whiskey is generally safe for people with celiac disease, but not gluten allergies. However, if you check the comments on that linked post, there are people with celiac disease whose sensitivities are more severe who have reported symptoms for any whiskey, even those claiming to be celiac-friendly. To be safe, this will not be labelled a gluten-free recipe.

Maple whisky freezer fudge, makes 15 1″ pieces

Information

  • Vegan
  • Soy-free
  • Nut-free option*
  • Prep time: 10 minutes
  • Cook time: N/A
  • Freeze time (inactive): 90 minutes

* For a nut-free option, sub the nut butter with tahini.

Ingredients:

  • 1 1/3 cup almond or cashew butter
  • 1/4 cup coconut oil, melted
  • One one-ounce shot (2 tbsp) Canadian whisky
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • Sprinkle of sea salt

Alternate version: For a “vanilla bourbon” take on this fudge, replace the whisky with American bourbon. Instead of the teaspoon of vanilla extract, use the scrapings of a full vanilla bean pod. Finally, sub the maple syrup with the same amount of a more neutral-tasting agave or coconut nectar.

Instructions

  1. Line a standard-sized loaf pan with parchment paper, or lightly grease it with light oil (not coconut oil). Or, maybe you’re lucky and you own a silicone loaf pan!
  2. In a large bowl, combine the nut butter, coconut oil, maple syrup and vanilla extract. Whisk to combine.
  3. Add the whisky in one tbsp at a time to ensure the strength is to your desire. It will smell slightly strong at first before you mix it, so don’t be afraid of a slight whisky smell. Stir well to combine.
  4. Freeze for at least 90 minutes or until you can poke a knife in the mixture and it comes out clean.
  5. Slice into 15 1″ squares. Best eaten quickly out of the freezer, as coconut oil liquifies at room temperature.

Oh man, just writing this made me want to get back home and eat some more of the freezer fudge! There are other great recipes I can’t wait to incorporate a little bit of whisky into — maybe I’ll get lucky and perfect butter tarts.

About Bree Rody-Mantha

Chronically sarcastic ethical vegan living in Toronto. Unapologetically open about my struggles with mental health. Climber, dancer, journalist. They say I'm "quirky."

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