- 3 ½ cups (1 lb) Powdered Sugar
- ¼ cup Ahuacatlan avocado oil
- 1 cups Dutch Bakers Cocoa Powder
- ½ tsp Salt
- 2 tsp Vanilla
- ½ tsp Rum Extract
- pinch of cayenne pepper
- 1 Cup Walnut Pieces (optional)
To make the mix:
Combine all ingredients except nuts in an electric mixer with the paddle attachment until well blended.
Place in half gallon bag, sealed tightly until you want to make fudge.
Store the nuts in a separate bag from the fudge mix.
To prepare fudge:
Put the fudge mix in a microwave safe bowl with 1/3 cup water and heat about 2 minutes stirring well. It will not seem like that is enough water, but the mix will melt and become liquid as it heats.
Heat one more minute in the microwave, stirring to dissolve any lumps.
In the meantime, line an 4 inch by 4 inch pan with nonstick foil or plastic wrap.
Allow the melted mix to cool about 5 minutes and then pour the melted mix into the foil lined pan. Leave pan out to cool 3-4 hours or overnight, covered.
Remove the fudge from the pan, and take off the foil.
Cut into 1 inch squares, yield 24 1-inch pieces.