1. Line a loaf pan with parchment paper, and make room in your freezer for the pan.

2. Add all ingredients to a small mixing bowl, and stir well to combine with a whisk or wooden spoon. Pour fudge into the prepared pan, spreading it to create an even layer.

3. Place pan in the freezer, covered, for at least an hour, but up to a month. When ready to eat, use the parchment as a sling to pull the fudge out of the pan, and slice with a sharp knife. I cut mine into 18 1-inch squares. Store fudge in the fridge or freezer, or else it will return to the soft, batter-like consistency it began as before you froze it.