Penuche (Italian Fudge)

prep time: 10 minutes, plus time to chill overnight cook time: 4
minutes yield: 24 servings

1 cup (2 sticks) unsalted butter
¼ cup Swerve confectioners’-style sweetener or
equivalent amount of liquid or powdered sweetener
(see here)
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)

for garnish (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.