No-Cook Raw Honey Butter Fudge
July 27, 2026 • 0 comments
This fudge never sees a stove. We keep everything under 110°F the whole way through, so the butter, cream, and honey stay exactly the way they came to us. Nothing cooked out, nothing lost. That's the whole point of raw: the good stuff is still in there, honey included. You can taste it too. This isn't the flat, one-note sweetness you get from a box of fudge mix or a recipe with sweetened condensed milk. It's rich in a way that coats your spoon, with real depth from the raw honey and a clean, moo-ey finish from the butter and cream. A few pieces in the freezer and you'll understand why we don't cook this one.
- Prep Time:
- Cook Time:
- Servings: 16
Ingredients
- (1/3 cup) Raw Honey, 1lb
- (1/3 cup) Raw Double Heavy Cream, 1 Pint in Glass (WV ONLY)
- (1 cup, room temp, cut into pieces) Raw Unsalted Butter for Cats & Dogs, 12 OZ
- (1/2 cup) Raw Cacao Powder
- (1 tsp) Vanilla Extract
- (1/8 tsp) Sea Salt
Directions
- Warm the honey and cream: Set a heatproof bowl over a pot of warm water (a double boiler). Add 1/3 cup raw honey and 1/3 cup raw cream to the bowl. Keep the water well under 110°F (check with a thermometer, not by feel).
- Bring to 110°F: Whisk gently until the mixture reaches 110°F on an instant-read thermometer. This should take about 5 minutes.
- Remove from heat: Take the bowl off the water bath right away. From here the mixture will only cool, so there's no risk of overheating the butter.
- Add the butter gradually: Add 1 cups raw butter, room temp, cut into pieces a few pieces at a time, whisking after each addition until fully melted in before adding more.
- Stir in cacao, vanilla, and salt: Whisk in 1/2 cup raw cacao powder, 1 teaspoon vanilla extract, and 1/8 teaspoon sea salt until smooth and glossy with no streaks.
- Pour and chill: Pour into a parchment-lined 8x8 pan and smooth the top. Freeze for 2 hours or refrigerate for 3-4 hours until firm.
- Cut and store: Cut into squares. Keep refrigerated or frozen. Keep in mind that, without cooked sugar to hold its structure, it softens fast at room temperature.
Notes
- Use an instant-read thermometer on the water bath itself, not just the mixture. It's easy to overshoot 110°F without noticing.
- If your butter comes straight from the fridge, let it sit out 20-30 minutes first so it's soft going in, not cold.
- This version will be softer and creamier than a boiled-sugar fudge. That's the tradeoff for keeping every ingredient truly raw.
