Pantry Fudge
Powdered sugar, cocoa, and dry milk pressed into a box at home. No stove, no melting on the trail.
- calories
- 320
- weight
- 2.2 oz
- cal / oz
- 145
- protein
- 3 g
- serves
- 6, scales
- prep
- 10 min
- cook
- 0 min
- total time
- 10 min
- water
- none
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dessert
- Snack
- No cook
- Backpacking
- Day hike
- Car camping
- Bikepacking
- Winter / snow
- Canoe / raft
- Vegetarian
- Gluten free
- Nut free
- Eat in the bag
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Powdered sugar | 1 1/2 cups | |
|---|---|---|
| Dry milk powder | 1/4 cup | |
| Unsweetened cocoa powder | 1/4 cup | |
| Salt | 1 pinch | |
| Vanilla extract | 1/2 tsp | |
| Unsalted butter | 2 tbsp | |
| Water | 2 tbsp |
Method
- At home, whisk the powdered sugar, milk powder, cocoa, and salt together in a bowl until the color is even and there are no cocoa lumps.
- Put the butter and water in a small heatproof bowl and microwave 30 seconds. Add 10 seconds at a time until the butter is fully liquid.
- Pour the hot butter and water into the dry mix along with the vanilla. Stir with a metal spoon until it comes together as a stiff paste.
- Grease a small sandwich-size food container and scrape the mixture in. Press it flat with the back of the spoon.
- Cover and chill at least 30 minutes, until firm enough to cut.
- Cut into six squares. Carry them in the box, or wrap them in wax paper and pack them where they will not be crushed.
This is a no-cook fudge: there is no sugar syrup, no candy thermometer, no soft-ball stage. Powdered sugar already carries the cornstarch that gives real fudge its set, so all the recipe has to do is wet it enough to bind and then let it firm up cold. Two tablespoons of water is the whole liquid budget. More and you get frosting.
The dry milk is not filler. It absorbs some of that water and adds enough protein and fat to keep the squares from tasting like straight sugar. Butter does the rest, and it is also the reason the fudge softens in a hot pack — it will still be edible, just messier. Because everything is made and set at home, this travels as finished food and needs no water, fuel, or pot on the trail.
Packing
Made and set at home, so nothing happens at camp except opening the box. Wax paper between squares keeps them from fusing back into one slab. Above about 80°F they soften, so keep the box out of the top lid of your pack in the sun.
Variations
- Stir 1 to 3 tsp instant coffee granules into the dry mix for a mocha version.
- Fold in up to 1/4 cup dried fruit or chopped nuts at the end, before pressing.
- Swap powdered coconut milk for the dry milk and margarine for the butter to make it vegan and dairy-free.
https://trailcooking.com/snacks/hikers-pantry-fudge