We’re excited to welcome David Maren back to the blog with this guest recipe post. David is the founder of Tendergrass Farms, an online grass fed and organic meat shop with the core purpose of creating distribution channels for family farms to thrive.
Feel good fudge.
Most of us know the feeling of indulging in a couple of squares of fudge and almost immediately feeling ill. Fudge is often way too sugary, not chocolaty enough, and void of nutritional integrity. This recipe is different. It’s packed with a balanced mix of healthy fats from pastured pork lard, antioxidants from cocoa, minerals from sea salt, and just a tad of wholesome sweetness from honey.
Step 1. – Mix
Mix the following ingredients together (with a fork, not a spoon):
You can adjust the proportions to taste. If it’s a hot day, the lard might be very liquid. Don’t worry about that, we’ll chill it down in the next step.
Step 2. – Pat, Sprinkle, & Chill
When you have the lard, cocoa, and honey mixed well they should be about the consistency of thick frosting. Go ahead and taste it. It’s pretty decadent.
Grease the bottom of a nice flat plate, cookie sheet, or glassware pan with a little additional lard. Then, using a rubber spatula, pat the mixture out into a large flat square. Sprinkle the top with some good coarse sea salt. You may want to go ahead and make some cuts across it now but you can do than after it has chilled if you prefer.
Finally, chill the fudge in the freezer (or refrigerator). The chill time will vary depending on your refrigerator/freezer temperature and texture preference. The longer it chills, the harder it will be. If you don’t let it chill quite long enough, it’ll be a little messy.
Step 3. – Serve
It’s incredibly rich, creamy, and delicious. If you tell your guests that it’s made with high quality natural lard, they will likely be able to detect the subtle bacon undertones.