Happy Easter! Chocolate Egg Inspiration!


I guess that it’s been a rather long hiatus. Excuses, excuses abound, but you’re not here to read those. You’re here to see the goods! And in today’s case, they are totally worth it: vegan easter eggs filled with marshmallow or peanut butter fillings, or solid fruit-and-nut eggs.


The first Easter after I went vegan was hard, because (as I think I mentioned before) I love seasonal candy. Take cheap jelly beans, make them egg shaped and speckled, and I’m sold. I loved Reese’s eggs and those malted-milk Robin Eggs, too. I’m still working on a malt ball substitute, but the eggs I present to you today are a huge hit with my family – I make several dozen to give away.

In order to make these, I had to use a mould, which I bought from Bulk Barn several years ago. As I wrap the completed chocolates in foil and store them in the refrigerator, I didn’t brother to temper the chocolate after melting it. I just used vegan semisweet chocolate chips and melted them in the microwave.


The recipes below fall more into the “unrecipe” category, as the amounts are suggestions; the number of eggs will depend on the size and shape of moulds you use. Mine were the same general shape as a chicken’s egg (but halved).


Finally, the marshmallow recipe that I used produces far more than the filling required for one dozen eggs (I moulded six chocolate shells, popped them out and moulded six more to fill all at the same time). I  experimented with making a vein version of Peeps, those chick shaped, sugar coated marshmallows. They are in some of my photos above, but they look more like chick-elephant hybrids. The rest of the marshmallows I made into traditional cylindrical mallows. To get the pastel fine sugar, I just pureed coloured sanding sugar in a spice grinder until it was a coarse powder.


Ok, so here goes:

Chocolate Easter Eggs

A collection of original recipes by Agent Minty

Marshmallow Eggs (Vegan version of Russell Stover Eggs)

Makes 12 or more eggs, plus extra marshmallow filling



  1. Melt chocolate in microwave and use 1-2 tsp per cavity to line walls.Freeze for 5 minutes.
  2. Check to see if chocolate is thick enough. If you can see light through, add another thin later and chill for another 5 minutes or more.
  3. Prepare marshmallow filling according to recipe and transfer 2 cups to a large piping bag with no tip.
  4. Dollop about 2 Tbsp of rolling per moulded egg.
  5. Using a damp fingertip, smooth top of marshmallow down to better fill egg mould.
  6. Chill for at least 10 minutes.
  7. Re-melt chocolate and smooth chocolate over marshmallows, paying special attention to edges of the first half shell.
  8. Chill for at least 20 minutes before removing from mould and wrapping with foil.
  9. Optional: Pipe out remaining marshmallow mix onto sheets of parchment paper coated with fine sugar. Toss with more sugar. If cutting long tubes into short marshmallows, let cure for at least 30 minutes before cutting with scissors. Cure, uncovered, overnight for best texture.


Peanut Butter Eggs (Vegan version of Reese Eggs)

Makes 20 or more eggs. Scale as needed.


  • 2 1/2-3 cups dark chocolate chips
  • 1 cup peanut butter
  • 3/4 cups + 1 Tbsp icing sugar
  • 3/8 tsp salt (if the peanut butter you use has salt, cut to 1/8 tsp)
  • 2 Tbsp packed brown sugar


  1. Melt chocolate in microwave and use 1-2 tsp per cavity to line walls.Freeze for 5 minutes. Coat a second time if needed.
  2. Mix together remaining ingredients until a smooth paste forms.
  3. Press 2-3 tsp of filling into each cavity and top with more melted chocolate.
  4. Store excess peanut butter filling in fridge between uses.
  5. Chill for at least 20 minutes before removing from mould and wrapping with foil.
  6. Repeat steps 1 and 3 to make more eggs as desired.


Fruit and Nut Eggs (Vegan version of Cadbury Fruit&Nut Bar)

Makes 8 or more eggs. Scale as needed.


  • 1 1/2 cups dark chocolate chips
  • 6 Tbsp blanched, slivered almonds
  • 1/4 – 5Tbsp raisins


  1. Toast slivered almonds for about five minutes until light brown.
  2. Coarsely chop raisins and toasted almonds.
  3. Melt chocolate and stir in chopped raisins and almonds.
  4. Fill moulds. Tap on a counter to remove air bubbles.
  5. Chill at least 30 minutes before removing from mould and wrapping with foil.
  6. Re-warm chocolate mixture briefly if needed to fill more moulds.



Happy Easter!


Vegan Greek No-gurt and Granola

Closeup Vegan Yogurt

I am exceptionally proud of this recipe. This will be a game-changer to those of you who love the creaminess of yogurt but choose to go animal-free. This is better than the chalky stuff that was available six years ago. This is creamier than the lumpy cultured soy product that’s been around for years. This is on par with the current coconut and almond yogurts, but with less sugar, refined and plant-based starches, and way more protein.

Don’t believe me? See the bottom of this post for a detailed nutritional comparison…. I won’t put it here to bore the people just looking for vegan food porn.

I’m working on a cultured version right now, but this stuff tastes just as good anyway.

Imagine it layered with fruit and cereal for breakfast. Smeared onto tacos instead of sour cream. Swirled into soups for awesome creaminess. Dive in!

No-gurt and granola

I have also included a protein-packed granola recipe to go with it. It uses a hearty mix of seeds, grains, and nuts to keep you full.

A few notes about special ingredients:

The yogurt uses agar-agar, which I also used in my previous marshmallow recipe. This is an animal-free gelatine-like product, commonly used in asian desserts. It can be found at asian grocery stores, or at organic foods stores. You can buy flakes or powder. I prefer powder, as it is more precise to measure. My measurements are using powder, so if you can only get flakes, go by weight. It is assumed that you can use 3x the volume when subbing flakes for powder, but I have not personally tried this.

I use Soya Flakes, also called Rolled Soya, as a major ingredient in the granola. I’ve seen it online from Indian import stores, and from a british muesli store. If you’re Canadian and can get to a Bulk Barn, this is your best bet. If you can’t find soya flakes, no sweat. Use more old-fashioned oats, or try rolled Kamut flakes for a heartier crunch. I haven’t posted nutritional information for this recipe, as I suspect everyone’s choices will make macronutrient values vary.

Vegan Greek No-Gurt

An original recipe by Agent Minty


  • 1/2 package traditional tofu (340g), not pressed
  • 1/4 cup coconut cream from a can – if you want less fat, use light canned coconut milk
  • 3 Tbsp +1/4 cup almond milk
  • 2 Tbsp lemon juice
  • 1 Tbsp maple syrup
  • 1.5 tsp (4g) agar-agar powder


  1. Puree tofu in a food processor or high-speed blender for at least one minute.
  2. Stir, scraping down sides of bowl, and process for at least another minute, until it is completely smooth to touch and taste.
  3. Add coconut milk, 3 Tbsp of almond milk, lemon juice, and maple syrup.
  4. Process for one more minute, scrape down bowl, and puree for another 10 seconds.
  5. Whisk agar powder into remaining 1/4 cup almond milk in a small saucepan.
  6. Heat on medium, stirring occasionally, until it comes to a gentle boil.
  7. Turn down heat and whisk continuously for another two minutes until the agar is completely dissolved.
  8. Take a spatula and scoop out approximately 1/4 of the tofu mixture into the agar mixture. Whisk well.
  9. Heat mixture for another 30 seconds, whisking continuously, then add another scoop of tofu mixture to the pot as before.
  10. Remove agar-tofu mixture from the heat. Start running food processor.
  11. Slowly transfer the warmed mixture into the running food processor.
  12. Process for another two minutes, until smooth and slightly cooled.
  13. Place the mixture into the refrigerator for 20-40 minutes (I just place the bowl of the food processor straight into the fridge).
  14. Once the mixture has solidified, return to the machine and process for 30-60 seconds until smooth.
  15. Store in a sealed container in the refrigerator for up to ten days.

High-Protein Granola – An original recipe by Agent Minty


  • 1 2/3 cup old-fashioned rolled oats
  • 3 Tbsp raw pumpkin seeds
  • 2.5 Tbsp fine, unsweetened shredded coconut
  • 1 Tbsp chia seeds
  • 6.5 Tbsp sunflower seeds
  • 3/4 cup raw cashews, broken into smaller pieces
  • 1/4 roughly chopped raw almonds
  • 2/3 cup rolled soya flakes
  • 3 Tbsp melted coconut oil
  • 1/3 cup maple syrup (If not vegan, can substitute half volume for creamed honey)
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/4 tsp salt


  1. Preheat oven to 300F.
  2. Combine oats, soya, coconut, seeds, and nuts in a large bowl.
  3. Combine coconut oil, maple syrup, spices, and salt in a microwave-safe bowl.
  4. Microwave oil mixture on medium power for 30-60 seconds, until it is runny.
  5. Stir liquid mixture briefly, then pour over dry oat mixture.
  6. Mix with a wooden spoon until all dry ingredients are lightly coated.
  7. Spread on a baking sheet lined with parchment paper.
  8. Cook for 10-15 minutes, until mixture is fragrant and nuts/seeds are lightly toasted.
  9. Cool for an hour before breaking granola into small clumps.
  10. Store in a sealed container at room temperature.


 Nutritional Comparison

My No-gurt:

125 mL (1/4 of recipe) has:

  • 120 calories, 7g total fat, 1 g saturated fat, 6 g carbs, 4 g sugar, 7 g protein, 13% RDA Calcium, 10% RDA Iron

A popular brand of coconut yogurt (using full-fat coconut cream):

125 mL (calculated from 175 mL serving on label) has:

  • 100 calories, 3.6 g total fat, 3.2 g saturated fat, 16.4 g carbs, 5 g sugar, 1.4 g protein, 25% RDA Calcium, 4.2% RDA Iron

A popular brand of almond yogurt:

125 mL (calculated from 175 mL serving on label) has:

  • 71 calories, 4.3 g total fat, 0.4 g saturated fat, 9.3 g carbs, 5 g sugar, 2.1 g protein, 28.6% RDA Calcium, 2.8% RDA Iron

A popular brand of cultured soy product:

125 mL (calculated from 170 mL serving on label) has:

  • 107 calories, 2.1 g total fat, 0 g saturated fat, 17.9 g carbs, 10.7 g sugar, 3.57 g protein, 10.7% RDA Calcium, 1.1% RDA Iron

Yes, mine has more calories and more fat than the others, but it tastes awesome… and the protein is great if (like me) you’re trying to put on muscle in the gym!

Gloriously Orange Muffins


In case you haven’t noticed, I like making muffins. They were always in our home growing up: usually Mom would make a few dozen on a weekend and freeze them, and I would have them for breakfast before school. My mornings were populated by a parade of flavourful, interesting baked goods that were a much better than cereal: blueberry sunflower, orange bran, banana chocolate chip, apple cheddar, cherry pie, morning glory.

What a beautiful name for a muffin. My maternal grandparents had blue morning glories growing on an arch in their front garden, so every time I would eat one, I would think of the pleasant times I had spent at my grandparents’ house.

My family’s traditional morning glory muffin recipe contains crushed pineapple, but I am now allergic to pineapple. I’ve found a good sub in canned mandarine oranges. I have made several more changes to the recipe to reduce oil and sugar, but still kept it delicious. Because of the oranges and pumpkin, they’re a pretty shade of orange. Think of them as little suns to light up your mornings!


Gloriously Orange Muffins

An original recipe by Agent Minty

Makes 12 large muffins.


  • 2 cups white flour
  • 2 Tbsp white sugar
  • 2 Tbsp packed brown sugar
  • 2 tsp baking soda
  • pinch salt
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1 240-280 mL can of mandarin orange segments, drained and roughly chopped
  • 1/2 cup chopped dates
  • 1/2 cup canned pureed pumpkin
  • 1 cup grated carrot
  • 1/2 cup chopped pecans
  • 1/4 cup canola oil
  • 3 Tbsp water
  • 1 Tbsp ground flax
  • 1/2 cup non-dairy milk
  • 1 tsp baking powder


  1. Preheat over to 350F. Grease your muffin tin.
  2. Combine flour, sugars, baking soda, salt, and spices. Whisk to break up clumps.
  3. Combine dates, carrot, and pureed pumpkin.
  4. Allow to sit to rehydrate dates while carrots are grated.
  5. Add carrots, nuts, oil, water, flax, and milk to date mixture. Stir well.
  6. Add baking powder, stir quickly to combine, than add wet mixture to flour mix.
  7. Using a spatula, fold together until no dry pockets are left, but do not overmix.
  8. Divide between 12 well of muffin tin.
  9. Bake for 20-22 minutes, until an inserted toothpick comes out clean.
  10. Cool on a wire rack.

Nutrition Facts: Per Muffin: 172 Kcal, 4g fat, 15g sugars, 2g fibre, 3g protein, 54% RDA Vit. A.


Fruitcake is Awesome


I know, lots of people hate fruitcake. If you’re that type of person, give me two minutes to try to convince you. You’re probably used to some kind of brick-like item, filled with tough raisins, gummy coloured bits of questionable origin, and bitter walnuts.

This is where my fruitcake defies that stereotype. I do add raisins, candied fruit, and walnuts, but it’s a boozy, moist confection. It contains a majority of dried fruits that actually resemble their natural form. There are three types of nuts and just enough candied cherries to make it look festive.


This is great made several weeks ahead and practically marinated in brandy. It is equally delicious made at least a week in advance and allowed to “settle” in the refrigerator – this gives it time for the moisture from alcohol-soaked fruit to penetrate the rest of the cake.

A note about fruit choice: all of the fruit proportions are relatively flexible. Hate apricots? Use dried pineapple instead. Dried tropical fruits unavailable or too expensive? Use more dried cranberries and dates. Hate non-organic or artificially coloured fruits? Use dried natural ones exclusively. Part of the reason it has taken me years to blog this, after perfecting it in 2012, is that I kept forgetting to write down how much of what I used, so that you’d have guidelines to work from. The combination of fruits I have included here are what I prefer, but as long as they equal the same total volume of fruit, experiment away! All measurements of larger fruits are after they have been chopped and packed into a measuring cup.

Boozy Semi-Traditional Fruitcake – An original Agent Minty recipe

Makes 4 4×8″ loaves. Halve the recipe if you wish, with no problem!


  • 1/3 cup orange liqueur (Cointreau, Triple Sec, or Grand Marnier), or brandy
  • 1 1/2 cups golden raisins
  • 1 1/2 cups brown raisins
  • 1/3 cup dried currants
  • 2/3 cup chopped dried apricots
  • 1 cup dried cranberries
  • 1 1/2 cups chopped dates (try to buy them whole and cut them yourself)
  • 1 cup citron cubes
  • 1 cup mixed peel cubes
  • 2 1/2 cups chopped red and green candied cherries
  • 3/4 cup chopped dried papaya
  • 1 cup slivered blanched almonds
  • 1 cup chopped pecans
  • 1 cup chopped walnuts
  • 1 1/2 tsp baking powder
  • 1/2 cup + 4 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 3/4 tsp ground cloves
  • 3/4 lb (340g) room-temperature Earth Balance hard margarine or butter
  • 3 cups (packed) brown sugar
  • 3/4 cup corn syrup or cane syrup (I use Rogers brand) – Dark fruitcake lovers can use Molasses here
  • Grated zest and juice from 1 lemon
  • Grated zest and juice from 1 orange
  • 1 cup brandy (the cheap stuff will do)
  • Parchment paper
  • Extra brandy or rum


Prepare the Fruit and nuts:

  1. Combine the raisins, currants, and chopped apricots in a bowl with the orange liqueur, and allow to soak.
  2. Chop up the rest of your fruit. I like to keep about 20% of my candied cherries intact, but it’s really just and aesthetic choice.
  3. Combine all chopped and soaked fruit, chopped nuts, and 1/2 cup flour in a very large bowl until evenly coated in flour.


Prepare the cake batter:

  1. Combine remaining flour, baking powder and soda, salt, and spices. Set aside.
  2. With a stand mixer, beat Earth Balance until creamy, about 2 minutes.
  3. Add in brown sugar and beat until fluffy, another 2 minutes.
  4. Add syrup or molasses, orange juice and zest, and lemon juice and zest, and beat again until mixed in.
  5. Min in 1/3 of the flour mixture, then add half of the brandy.
  6. Repeat adding in 1/3 of the flour followed by the remaining brandy.
  7. Add in the last of the flour and stir until it is relatively consistent.
  8. Remove the bowl from the mixer and use a rubber spatula to stir a few times, making sure any ingredients on the bottom have been mixed in well.
  9. Add half of the fruit mixture to the batter and stir by hand until partially incorporated.
  10. If you have a large enough stand mixer bowl, add the rest of the fruit and finish stirring it in by hand.
  11. If your mixer bowl is too small, add the batter-fruit mix to the bowl remaining fruit and stir well.

Prepare the pans

  1. Set oven to 300F with a rack in the middle of the oven. Don’t bother doing this earlier, as from my experience the first steps will take way longer than the five minutes needed to preheat an oven.
  2. Coat all loaf pans (even non-stick!) with cooking spray.
  3. Line all pans with parchment paper. This seems like overkill, but $30 worth of fruitcake stuck to a pan two hours from now won’t feel like a joke).
  4. Tear off a sheet of tinfoil for every pan you plan to use.
  5. Fill each loaf pan 1/2 to 2/3 full maximum. If you fill the pans more than 2/3, you WILL have fruitcake batter dripping onto the bottom of your oven.
  6. Evenly distribute the four loaves on the middle rack of the oven and place a sheet of tinfoil over each one. This prevents the tops from singeing.
  7. Every hour, shuffle the arrangement of the loaves so that no loaf spends the entire time in the same spot in the oven.
  8. Bake for 2 1/4 to 3 hours. After 2 1/4 hours, start checking the cakes for doneness. The middle should still be slightly soft, but passes a toothpick test. The edges should not be burnt!
  9. Remove to a wire rack and let cool to room temperature.


Store and marinate

  1. Remove the cakes from the plans. Running around the edge of the cake with a knife can help. If a chunk of cake breaks off, you can stick it back where it came from.
  2. Store cakes in a tightly sealed freezer bag for two weeks at room temperature, or up to three months in a refrigerator.
  3. At least once a week, brush cake with a generous amount of brandy to increase deliciousness.
  4. Try to flip cake upside down every other time you add brandy, to improve liquor penetration.

Even if you don’t like fruitcake, why don’t you listen to a hilarious story about it. I can’t link to it, but if you have iTunes, Look up Vinyl Cafe, and the Episode “Rashida, Amir, and the great gift-giving.” You’ll be thankful that you don’t have to fight a squirrel for this fruitcake!

Nephew Cookies

I announce that I’m back to blogging, and then what happens?

I have a string of kitchen failures: VegNews’ vegan eclairs, after two tries, still end up mediocre; tortillas that stick and burn to the pan; mock chicken noodle soup that looks unmentionably unappetizing (but tasty).

I catch a raging cold/pinkeye from my wife and am out of commission for nearly two weeks.

But I’m mostly on the mend, and nothing makes me feel better than making something in the kitchen. As it is a long weekend, I have lots of time to play. I don’t feel like inventing something new, so I’m just sharing some old favourites. Today I made cookies invented by my wife with our nephew a while back. We had little of any particular baking ingredient left, so they combined them all to make something delicious. We actually refer to these as “_____’s cookies”, but since this nephew is now a pre-teen who spends way too much time online, we’ll keep him anonymous. Anyway, these are great with a mug of tea on an autumn afternoon, or shared with young chocolate-loving relatives.

Nephew cookies

Nephew Cookies 

Makes 2 dozen cookies.

If using powdered egg replacer, take the time to really beat the mixture until frothy.
If you prefer thin, chewy cookies, use the higher amount of margarine, if you prefer softer, puffy cookies, use the lower amount.

  • 1/3 to 1/2 cup vegan margarine or butter
  • 1/2 cup firmly backed brown sugar
  • 1/2 cup white sugar
  • 1 “egg”
  • 1 1/2 tsp vanilla
  • 1 cup +2 Tbsp flour
  • 1/2 tsp baking soda
  • pinch salt
  • 1 tsp grates nutmeg
  • 1/2 cup chocolate chips
  • 1/3 cup blanched, salted peanuts
  • 1/3 cup whole almonds
  • 2 Tbsp smooth peanut butter
  • about 1/4 cup dark chocolate melting wafers
  1. Preheat oven to 350F.
  2. Cream together butter and both sugars.
  3. Whisk egg well and add to butter mixture, along with vanilla. Mix well.
  4. Add in flour, baking soda, salt, and nutmeg. Mix well.
  5. Stir in chocolate chips, peanuts, and almonds.
  6. Drop in 2-inch mounds on a greased cookie sheet. Press a melting wafer into the centre of each cookie.
  7. Bake for 14 minutes, rotating cookie sheets halfway through.
  8. Allow cookies to firm up for 5 minutes before transferring to a wire cooling rack.

Visiting the in-laws and accommodating diverse dietary needs

We drove last week to visit sunny Cranbrook, BC and stay with my in-laws for the Easter long weekend. Unlike our hometown, which was covered in a foot of slushy snow when we left, the ground there was already thawed and I could see bight green lilac buds out of the kitchen window.

My mother-in-law is trying to avoid many foods to control some health issues. Any shared food should be vegan (Mrs. Minty’s needs), gluten-free, and without nightshades (tomato, pepper, eggplant), chocolate, or citrus (for MIL). Some things will have to be separated, as my in-laws need meat at least once a day while we still need protein, so for one dinner we had Shish Kebabs, allowing each person to pick only the foods that keep them happy and healthy.


Veggie shish kebabs

I pressed some firm tofu and marinated it in a dijon mustard, herb, and wine vinegar mix. Everyone could choose from mushrooms, sweet potato cubes, pineapple, onion, or zucchini.

For dessert, we some homemade sweets.

My MIL has the sweet philosophy of “my kitchen is your kitchen,” so while she was at work and her husband and Mrs. Minty were running errands I made fudge. This is sometimes called Maple Fudge, but has no maple. It is made from (coconut) cream and brown sugar, plus a few other things. The hard part is waiting an hour and a half for the cooked sugar to cool before beating it. In the meantime, your whole house will smell heavenly!!

The fudge isn’t healthy, but I think it’s fine to eat anything in moderation. It isn’t exactly inexpensive, either… a batch will cost about $5 for supplies, including the walnuts. However, it’s WAY cheaper than stuff you buy at a candy store, and darn impressive!

Brown Sugar Fudge (“Caramel Cream Fudge” from the original Joy of Cooking):

Note: you WILL need a candy (not meat) thermometer, which is big and glass and can be found in most grocery stores. You SHOULD use a stand mixer for step #8, unless you want Popeye arms.

  • 1 cup brown sugar
  • 1 cup white sugar
  • 1/8 tsp salt
  • 1/3 corn syrup (the easiest way to measure is to put your pot on a scale and measure 80g of corn syrup into it)
  • 1 cup coconut cream
  • 2 Tbsp margarine
  • 1 tsp vanilla paste (vanilla extract is OK, too)
  • 1/4-1 cup chopped walnuts

1. Combine both sugars, syrup, salt, and milk in a large heavy saucepan.

2. Heat on med-hi, stirring, until it comes to a boil.

3. Cover and cook 2-3 minutes.

4. Remove lid, clip on a candy thermometer and turn heat to medium (or med-lo if you have cheap, thin pots).

5. Cook WITHOUT stirring until the thermometer reads AT LEAST 234 Farenhiet . Try to catch it at no more than 240F, as if it gets hotter the resulting fuge will be more brittle and grainy.

This cooking step can seem to take forever. Just wait. Don’t stir it or you might start sugar crystallization, resulting in poor quality fuge. This is the point where you will be happy you used a big pot so that the boiling sugar doesn’t splatter all over you and the stove.

6. Meanwhile, put the margarine in the bottom of the bowl for your stand mixer.

7. Once the fugdey syrup is the right temperature, pour it into your mixing bowl on top of the butter. STILL DON’T STIR!!! Allow it to cool until it is no more than lukewarm (at least 1 hour, maybe 2).

8. Add the vanilla and stir. I use the paddle attachment of the Kitchen-Aid and lock in the bowl, and mix on high speed. If you try to use one of those hand-held mixers, you will probably burn out its motor. I have successfully stirred fudge by hand with a wooden spoon. It was not fun.

9. Keep on stirring until you suspect that your fudge is a failure. Keep on stirring. Suddenly it will no longer be shiny, but instead be a nice opaque tan colour.

No longer shiny.

No longer shiny.

10. Joy of Cooking recommends stirring in 1 cup of walnuts at this point. One of my relatives dislikes walnuts, so I did not. Put your fuge into a pan that has been liberally greased and lined with parchment paper. It’s OK if the fudge doesn’t meet the edges of the pan.

11. I added walnuts on top of half of the fudge and pressed them in.


Waiting for it to firm up!

12. Allow to set for an hour and cut into small squares. People say it can last a week tightly sealed, but no fudge has ever lasted that long in our home.