Penuche (Italian Fudge) Recipe

Ingredients

• 1 cup (2 sticks) unsalted butter
• ¼ 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 (8-ounce) package mascarpone or cream cheese
• ¼ teaspoon ginger powder (optional)
• 1 cup chopped raw pecans or walnuts (optional)

• 24 raw pecan or walnut halves

1. In a small saucepan, melt the butter over medium-high heat until brown (but not black!) flecks appear. Add the sweetener and stir to combine.
2. 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.
3. Stir in the nuts, if using.
4. 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.
5. 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.