This past weekend, a few of us here at Key Ingredient gave Rhonda’s Fantasy Fudge recipe a try. Some followed the original, which yielded a sweet, chocolatey dessert that melts on the tongue like every good piece of fudge should, while others experimented and used some creative and uncanny ingredients.

First, there was a vegan interpretation of the recipe. H, the lovely lady who created the vegan fudge, actually used psyllium husks instead of vegan gelatin. Her fudge had a fun, sticky texture. Despite cutting down the sugar amount by half, her chocolate was still sweet. Even the soy milk she thickened, by bringing it to a boil so that it would resemble evaporated milk’s texture, didn’t take away from the dessert-quality of the fudge.

K, a first time maker of fudge who followed the recipe, says her fudge came together easily. She added whole, roasted almonds to this decadent dessert and claims that it added a candy-bar taste to the fudge. I have to agree with K when she says this is an affordable dessert, which makes Rhonda’s fudge a great family treat.

I enjoyed making the fudge because Rhonda’s recipe was fun and easy to follow. I didn’t have very many walnuts left, just enough to use as a garnish, so I had to improvise slightly. I gave the fudge a kick by adding some cinnamon and nutmeg to it. I also used 60% dark chocolate, which gave the fudge a naturally deep quality that was not overwhelming earthy against the sweetness of the sugar.

This dessert is perfect for the chocoholic with a sweet tooth, and I know we all fall under that category at one point or another :).