This maple passion fruit almond fudge recipe is gonna make you think twice about overly sweet fudge. Your taste buds won’t know what to do with the natural sweetness and the velvety smooth texture. With reduced calories from using Greek yogurt instead of sweetened condensed milk, this almond fudge recipe is gonna knock your socks off without bulging your waistline!
One of the things that I love about being a food blogger is how fun the food blogging community is. There’s a big world filled with cooks and bakers of all experience levels, but one thing is a commonality among us all…novice home cooks and uber talented master chefs alike appreciate the caring, generous fellowship that can be found with another “foodie”.
Last month, a group of us came up with the idea to do a mystery ingredient swap. We were randomly assigned to another blogger with the directions to send an ingredient to that blogger. The ingredient had to be something local to the area we live in, and we weren’t allowed to spend more than $5. I was assigned to send an ingredient to Kristin (I sent her a bag of dried Wisconsin cherries) and my sweet friend Nettie was assigned to send me an ingredient from her state of Maine. She sent me a bottle of maple passion fruit syrup that’s manufactured by Tropical Maine. I enjoy all sorts of fruit, but the truth is, I’ve never seen a passion fruit, much less eaten one. I knew that this would be a fun experience, but certainly a challenge.
The taste of the syrup is very complex. In my opinion, too sweet to be used as a pancake syrup, but not quite sweet enough to hold up on it’s own in a cake or cookie. So I put on my culinary thinking cap and came up with this fudge recipe. It’s not a traditional fudge recipe for a number of reasons. First and foremost, I wanted to keep the fat content down. Secondly, I really didn’t want to use sweetened condensed milk. (That’s secret food code for I was too lazy to go grocery shopping). So I used Greek yogurt instead of the majority of the butter and condensed milk. It kept the sugar from burning as it cooked and it gave the fudge a creamy texture. The tang of the yogurt paired up really well with the sweet passion fruit, too. I did have to cook the sugar a couple of minutes longer than I normally would have, just to make sure that the sugar crystals had all dissolved, but all in all, I was pretty happy with the end result. Give it a try and see if you agree!