• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Traditional Cooking School by GNOWFGLINS

Dish up the simple joy of healthy, down-home foods your family will LOVE… tonight.

Join 12,000+ families served since 2010!

  • Join Now
  • About
    • About Wardee & TCS
    • Our Team
    • FAQs & Help
    • Contact
  • Recipes
  • Blog
    • Recipes
    • Archives
  • Podcast
    • #AskWardee
    • Know Your Food with Wardee (retired)
  • Shop
    • Bible-Based Cooking Program
    • Print Textbooks
    • eBooks & eCourses
    • Recommended Tools & Supplies
    • More Books We Love
    • Complete Idiot’s Guide To Fermenting Foods
      • Errata
  • Login
You are here: Home Ā» Food Preparation Ā» Recipes Ā» Desserts & Cookies Ā» Marbled Fudge

Make a healthy dinner in 30 minutes or less... while spending $0 extra! Click here to get the Eat God's Way ā€œ30-Minute Skillet Dishesā€ worksheet + videos FREE!

Marbled Fudge

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Jump to Recipe Print Recipe
Print Friendly, PDF & Email

My new favorite ingredient happens to be…

Coconut butter.

And I’m so excited that it plays such a starring role in this fudge!

This recipe is very similar to my basic frosting. Make either layer alone for plain vanilla fudge, or plain chocolate fudge. Or add other extracts (mint, hazelnut, almond, lemon, orange) for flavor tweaks! Enjoy!

marbled fudge stacked on a small white plate
0 from 0 votes
Print

Marbled Fudge

This recipe is very similar to my basic frosting. Make either layer alone for plain vanilla fudge, or plain chocolate fudge. Or add other extracts (mint, hazelnut, almond, lemon, orange) for flavor tweaks!

Course Dessert
Author Wardee Harmon

Ingredients

Vanilla Layer

  • 1 cup coconut butter
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut oil barely melted (don't let it get too hot)
  • 2 to 3 tablespoons raw honey or organic maple syrup

Chocolate Layer

  • 1 cup coconut butter
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut oil barely melted (don't let it get too hot)
  • 2 to 3 tablespoons raw honey or organic maple syrup

Instructions

Make The Vanilla Layer

  1. Combine the coconut butter and vanilla in a food processor bowl.
  2. Turn on and add coconut oil while it is on.
  3. Add honey or maple syrup while it is on.
  4. Adjust sweetness to taste and let process until smooth and creamy.
  5. Transfer to a square baking dish that has a square of unbleached parchment paper lining the bottom, distributing the vanilla mixture in globs all over.
  6. Set aside.

Make The Chocolate Layer

  1. Combine the coconut butter, vanilla, and cocoa powder in a food processor bowl.
  2. Turn on and add coconut oil while it is on.
  3. Add honey or maple syrup while it is on.
  4. Adjust sweetness to taste and let process until smooth and creamy.
  5. Transfer to the same square baking dish, distributing globs of this chocolate mixture among the globs of vanilla mixture.

Finish Up

  1. With clean hands, press the mixtures together, filling up the pan.
  2. Using a butter knife, make random slices through the mixture to mix up the chocolate and vanilla layers a bit more.

  3. Press smooth with hands again.

  4. Chill in refrigerator until hard, about 1/2 hour to an hour.
  5. Cut into chunks and serve.
  6. Store leftovers in refrigerator.
  7. Enjoy!

This post was featured in 60+ Homemade Candy Recipes.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Celebrations Desserts & Cookies Desserts & Cookies (Gluten-Free) Food Preparation Recipes

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. Michaela says

    April 1, 2010 at 9:34 am

    THANK YOU Wardee!!! I’ve been so looking forward to this!
    .-= MichaelaĀ“s last blog post… My how they reproduce!!! =-.

    Reply
  2. Kimber says

    April 1, 2010 at 9:43 am

    Sounds yummy, Wardee!

    I’m a little stuck on the coconut butter, though. Does that really mean this is an $18+ pan of fudge? I’d love to make it, but it would definitely be a super-special-occasion-only treat.

    Reply
    • Trinka says

      December 17, 2014 at 11:57 am

      Hi,
      I realize this post is very long overdue, but you can easily make your own coconut oil by blending unsweetened shredded coconut until the oils come out and make the butter. It is truly very easy, and unsweetened coconut shreds are very inexpensive at Indian and Middle Eastern groceries

      Reply
  3. Wardee says

    April 1, 2010 at 10:03 am

    Kimber – This is not the most frugal dish, is it? But, that coconut butter on amazon used to be about $9. I’m shocked to see it now for $18!!! Thanks for letting me know.

    Here it is @ Wilderness Family Naturals for $8.75:
    http://www.wildernessfamilynaturals.com/mm5/merchant.mvc?Screen=PROD&Store_Code=WFN&Product_Code=CSP16&Category_Code=

    And here @ Tropical Traditions for $11:
    http://www.tropicaltraditions.com//coconut_cream_concentrate.htm

    Reply
  4. Kimber says

    April 1, 2010 at 10:19 am

    Ah, that sounds more do-able! I saw some at our local health food store, too, but don’t remember the price. I’m sure it wasn’t $18, though!! Yikes!

    Reply
  5. Amy Ellen says

    April 1, 2010 at 10:35 am

    This looks good… although, like others have noted, pricey. Could you explain the difference between coconut butter and coconut cream… they both say the ingredients are 100% coconut. Is it just coconut meat? Thanks, ae
    .-= Amy EllenĀ“s last blog post… Be a Supplement Skeptic =-.

    Reply
  6. Tiffany says

    April 1, 2010 at 10:37 am

    Mmmmmmm, a great Easter treat!

    Reply
  7. Wardee says

    April 1, 2010 at 10:39 am

    Amy Ellen –

    Coconut butter is the same as coconut cream. They are both the meat of the coconut pureed.

    Reply
  8. Carla says

    April 1, 2010 at 10:46 am

    Yum! I have several cans of coconut cream I never knew what to do with; this sounds heavenly!! I’m hoping to get some local maple syrup next weekend so this will go on my to make list šŸ™‚
    .-= CarlaĀ“s last blog post… Day One =-.

    Reply
    • Wardee says

      April 1, 2010 at 10:55 am

      Carla – I just want to make sure you’re not talking about the cream that is in whole coconut milk. That will be too watery for this recipe.

      Reply
  9. Amy Ellen says

    April 1, 2010 at 10:50 am

    Thanks! Do you think it could be made at home? Have you tried this? Or would it be cost prohibitive to buy enough coconuts?
    .-= Amy EllenĀ“s last blog post… Be a Supplement Skeptic =-.

    Reply
    • Wardee says

      April 1, 2010 at 10:56 am

      Amy Ellen – I haven’t tried that. I *think* the machines we have at home would not be capable of pureeing the coconut meat so smoothly. But if you come across something else while looking into it, feel free to set me straight. šŸ™‚

      Reply
  10. barb says

    April 1, 2010 at 11:37 am

    Looks fantastic but I’ve never tried coconut oil or coconut butter yet. I’m going to have to do that.
    .-= barbĀ“s last blog post… Oatmeal Cinnamon Bars Recipe Diabetic Friendly =-.

    Reply
  11. Bethany says

    April 1, 2010 at 12:55 pm

    Oh my goodness! I have to resist the urge now to go buy the ingredients to make it! I love fudge, and I love the fact that this doesn’t have tons of sweetener in it. Can’t wait to try it! šŸ™‚

    Reply
  12. Carla says

    April 1, 2010 at 3:49 pm

    I checked; I thought it was in a can in a box but I checked and it was in a bag. It is a very dense, almost solid paste with a thick layer of coco-butter on top (it was hard enough that I thought it was a can feeling it through the box, lol!). I’ll probably have to add a bit more coconut oil to get it to a good consistency šŸ™‚
    .-= CarlaĀ“s last blog post… Day One =-.

    Reply
  13. Gilbert says

    April 3, 2010 at 7:51 am

    Would it be possible to use stevia instead of honey.

    Reply
    • Wardee says

      April 3, 2010 at 6:24 pm

      Gilbert – Yes, but I’m not sure how much. When I use stevia, I use half honey and then a pinch of stevia to the right sweetness. Otherwise, the stevia taste doesn’t appeal to me. Let me know what works for you!

      Reply
  14. Gilbert says

    April 5, 2010 at 6:44 am

    It worked great. I used half the honey and about ten drops of stevia extract. This fudge is very filling and gives me a burst of energy. Thanks for the recipe.

    Reply
  15. Lazar says

    April 5, 2010 at 4:16 pm

    I made these and just halfed the recipie,so it was not as expensive, also I put some fresh pepermint, yumm.

    Reply
  16. Chickiepea says

    April 8, 2010 at 6:33 pm

    This looks amazing and works with our diet too! Another friend just posted how to whip coconut cream using canned coconut milk (freezing for about half an hour to harden the cream at the top, and being very careful not to jostle the can too much in the process!) I tried her recipe but overwhipped and did come up with a more buttery substance that we still thought was delicious atop raw carrot cupcakes, so I will definitely give this a go!!

    Reply
  17. Wardee says

    April 8, 2010 at 7:40 pm

    Chickipea – I’d love to read more about whipping the coconut cream – do you have a link to the post? I hope you enjoy the fudge!

    Reply
    • Jennifer says

      December 22, 2013 at 3:34 pm

      I just keep a can of coconut milk in the fridge and when I need whipped cream the cream is already at the top of the can and solid….so it is easy to remove that and leave the water in the can. Just whip the cream up on its own or you can add a sweetener and/or vanilla. Super easy to do!

      Reply
  18. Alina says

    April 16, 2010 at 9:35 am

    This fudge is awesome. I used exactly what is in the recipe. I was looking for a healthy fudge recipe in the past, because we like fudge a lot but it has so much junk in it.
    I just made it last night and I can’t wait to go home and have some more.

    Reply
    • Wardee says

      April 16, 2010 at 12:43 pm

      I’m so glad you like it, Alina! šŸ˜€

      Reply
  19. Bethany says

    April 22, 2010 at 12:43 pm

    Just made this today . . . we all LOVE, LOVE, LOVE it!

    Reply
  20. Manny says

    June 24, 2010 at 10:46 am

    I bought my coconut butter from whole foods for 14 dollars so not too bad. And Its not like I am using it all the time. The oil I got for 11 from another organic store. I am trying it today for the first time.

    Reply
  21. amy says

    February 11, 2011 at 1:11 pm

    That fudge looks soooooooooo good! Wishing I had some coconut butter to make it with.

    Reply
  22. Amber says

    February 11, 2011 at 9:10 pm

    My husband and I recently discovered coconut butter as well, and we have solved the price problem. 😮
    Our first experience with coconut butter was the 16oz. jar of Artisana brand from our local coop here in Minneapolis, MN for $11.99.Ā 
    My husband had this genius idea to make our own and after trial and error I found this blog:Ā 

    http://heathereatsalmondbutter.com/2010/03/09/homemade-coconut-butter/

    We were able to find dried shredded coconut in bulk just 15 feet away from the jar of coconut butter we purchased before. The shredded coconut was about $3.69 lb.
    We food processed the shredded coconut for about half an hour off and on. We refilled the 16oz. jar for less than $4 and a half hour of food process time, which we count as adventure. šŸ˜‰

    Reply
    • Sarah says

      February 13, 2011 at 2:26 pm

      Wow! I wanted to make this fudge and saw the previous comment about making your own coconut butter, so I did! It was so easy and turned out looking great. Can’t wait to make the fudge!

      Thanks.

      Reply
    • Wardee says

      February 14, 2011 at 10:38 am

      Thanks, Amber! I think that looks great! The only thing is — shredded coconut is the coconut left-over after the coconut oil is removed and/or leftover from making coconut milk. In other words, it is defatted.

      I would suggest adding some coconut oil in with the whizzing shredded coconut to get the healthy fat content back up there. How much? I don’t know. But I’d probably add a few tablespoons and see what that does. šŸ™‚

      Reply
      • Amber says

        February 22, 2011 at 1:42 pm

        Aahhh, thanks Wardee! Definitely want to make sure we get the benefit of all those good fats! I will be doing that next time – could be a while, but I’ll let you know how it turns out. šŸ™‚

        @Sarah – soooo glad I can help!

        Reply
        • Amber says

          February 22, 2011 at 1:44 pm

          @Kricket – ur welcome!

          Reply
  23. Kricket says

    February 14, 2011 at 8:04 am

    Wow. That looks truly amazing. And a really big THANK YOU! to Amber for posting the link to HeatherEatsAlmondButter blog for her post of how to make coconut butter. Amazing!!

    Reply
  24. Sarah says

    February 14, 2011 at 11:08 am

    So my fudge is chilling in the fridge. I made my own coconut butter, so that might change a few things, but I have a few questions: my vanilla layer was not nearly as white as yours. I would guess that it was the vanilla that made it a darker color. Did you use a special vanilla? Also, I used a bread loaf pan, and it looks to be about the same thickness as yours. Did you double or triple the recipe? I kind of thought I would get as much out of the recipe as was in the picture, but I guess not šŸ™‚

    Anyway, I’m sure it’ll taste great. I actually added peppermint extract in the second layer and then a dash of carob (I don’t eat chocolate) for some color. Yum!

    Reply
  25. Chantal says

    March 5, 2011 at 6:47 pm

    Just made the chocolate fudge today and my 5-yr old son and I loved it! Awesome recipe! I think I will try to make it in some fun-shaped plastic molds next time. Thank you for sharing it!

    Reply
  26. Charis says

    January 10, 2014 at 9:15 pm

    We made this tonight and all loved it! It’s not 100% like “real” fudge, but definitely close enough for a sweet treat. Thanks for such an EASY and yummy recipe.

    Reply
  27. Nancy says

    March 3, 2015 at 3:18 am

    This looks delicious. Very similar to the fudge I make that starts off with your chocolate layer for the chocolate nut butter cups. I started adding in coconut butter and nuts or sprinkling with pomegranate seeds. Awesome! Thanks!

    Reply
  28. Lexie says

    March 2, 2024 at 11:56 am

    What a wonderful post! I credit coconut butter with a large portion of the healing I experienced after a TBI. I eat a couple of tablespoons full every day and I firmly believe that supports my brain function like nothing else.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hi and Welcome!

I’m Wardee Harmon and I help Christian families who know they should eat healthy but are tired of complicated, time-consuming, weird-tasting, and unsustainable “healthy” diets…

…who want to look and feel better, save time and money, and have more energy for enjoying family life and serving Him fully!… like I was. Click here for more…

Recently on the Blog

  • Fizzy Apple Cider Switchel (VAD)
  • VitaClay Review & Buyer’s Guide
  • How to Make Healthy Cookies #AskWardee 006
  • Bean and Barley Soup (Instant Pot, Stove Top)
  • Soaked Spelt Banana Bread (VAD)
  • Ancient Grains 101
  • How to Heal Digestive Issues Naturally (Leaky Gut, SIBO, IBS, Celiac & more)
  • How To Meal Plan In 4 Easy Steps (KYF103)
  • Debunking 4 Sourdough Myths (& How To Overcome Them)
  • How To Use A Pressure Cooker 101

Recently Commented

  • SUE mom divorced on 5 Ways to Take Care of Yourself During Your Period
  • YTmp3 on How To Make Healthy Mild-Tasting Mayonnaise #AskWardee 128
  • Debbie on 45 Real Food Copycat Recipes (Olive Garden, Chipotle & more!)
  • YTmp3 on Homemade Sauerkraut In A Stoneware Crock
  • AJ on Homemade Dog Food In The Instant Pot
  • Ali on Rhubarb Salsa
  • Leif on Amish Butter: Really?

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Before Footer

g-NOWF-glinz

…are what we eat!Ā God’s Natural, Organic, Whole Foods, Grown Locally, In Season.

We love working with other Christian families who love good food and want to eat according to God’s design…

Not only because we believe it’s the healthiest way, but because we want to give Him glory for creating good food as the best medicine!

Learn more about GNOWFGLINS here…

https://www.youtube.com/watch?v=IOcH27DM1dI

Eat God’s Way Cooking Program

Our Eat God’s Way cooking program is for Christian families who know they should eat healthy but are tired of complicated, time-consuming, weird-tasting, and unsustainable “healthy” diets…

…who want to look and feel better, save time and money, and have more energy for enjoying family life and serving Him fully!

Join 12,000+ families served since 2010! Learn more here…

Copyright © 2025 Traditional Cooking School by GNOWFGLINS • About • Help • Privacy • Partners

marbled fudge stacked on a small white plate

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required