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Penuche (Italian Fudge)
Prep Time: 10 minutes, plus time to chill overnight
cook time: 4 minutes
yield: 24 servings
1 cup unsalted butter
½ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
1 teaspoon maple extract or a few drops of maple oil
1 package mascarpone or cream cheese
1 teaspoon ginger powder
1 cup chopped raw pecans or walnuts for garnish (optional)
24 raw pecan or walnut halves
In a small saucepan, melt the butter over medium-high heat until brown flecks appear. Add the sweetener and stir to combine.
Add the extract and mascarpone cheese and stir until the cheese is melted. Pour the mixture into a blender and add the ginger, if using. Blend until smooth.
Stir in the nuts, if using.
Place a piece of parchment paper in an 8-inch square baking pan. Pour the fudge mixture into the lined pan. Refrigerate overnight; the fudge will thicken a lot. Remove it from the pan, peel away the parchment, and cut the fudge into 24 pieces. Garnish the top of each piece with a pecan or walnut half, if desired.
Store extras in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month. Allow to thaw before serving.