Olivia's Organics

Easy Fudge with Spinach

Sneak your spinach into this treat.

Yield: Approximately 50-60 pieces


Bring a pan of water to a boil and add spinach. Cook just until wilted. Drain spinach and squeeze dry in a clean cloth. Set aside and when cooled, finely chop.

Rinse and dry pan. Add in the chocolate and sweetened condensed milk. Stir until melted and smooth over low heat. Remove pan from heat and stir in vanilla, walnuts and spinach.

Line an 8×8 pan with parchment paper, overlapping the sides for easy removal. Pour fudge mixture into pan and cool in refrigerator for approximately 2 hours. Cut into small squares.

Olivia tip illustration

Recipe fact Tips & Tricks: Store fudge in an air-tight container in refrigerator for up to 1 week. Fudge can also be frozen and thawed for later enjoyment.