Bring the mixture to a rapid boil over medium-high heat, whisking frequently to prevent it from boiling over. In a medium, heavy-bottom saucepan, place the coconut milk and sugar. Line an 8-inch square baking pan with crisscrossed sheets of parchment paper that overhang the sides. Just be sure to use only the 1/2 cup granulated sugar!Ģ 13.5 fluid ounce cans coconut milk (regular, not low fat)ġ/2 cup (100 g) to 1 cup (200 g) granulated sugarġ5 ounces unsweetened chocolate, chopped Instructions If you don't have unsweetened chocolate and you're just dying to give this recipe a try right away, try using the chocolate you have. If you're at all unsure, reduce the heat to low and keep cooking it down. As you whisk, you'll see the texture of the sugar and coconut milk mixture change pretty dramatically. For a recipe like this fudge, which calls for a lot of unsweetened chocolate (15 ounces is a lot of chocolate!), I suggest using all Hershey's. All unsweetened chocolate is a mix of cocoa butter and cocoa solids, and there are differences in the ratio of butter to solids, and differences in the quality of cocoa beans used and method, but honestly? I can't tell the difference unless it's semi-sweet or dark.įor fudge success with this exceedingly simple recipe, more than anything, you must be sure to reduce the full-fat canned coconut milk fully, until it is reduced by at least half and has gone from a liquid to almost gelatin-like. Most of the time, I'll use Hershey's or Baker's brand baking chocolate for recipe-testing, and then some of the good stuff (usually Scharffen Berger) when it really matters. But I'm just not willing to shell out the cash for the good stuff-especially when I'm recipe-testing. I struggle with this a bit, as I know my chocolate baked goods will be top-notch when I use a top-notch chocolate. Let's talk for a minute about the type of gluten free chocolate you use for baking. Fast forward nearly 5 years, and I've updated the photos (thank goodness my food photography has come quite a long way) plus the method-but it's still just a really nice, rich and chocolatey gluten free dairy free fudge. I remember distinctly having very little to say about it, except that it was just a really, really nice dairy free fudge-and you wouldn't miss the dairy. I originally posted this recipe for really nice dairy free fudge in 2011. Wait until you see how easy this vegan fudge really is. You can even make it low-sugar, too, if you use unsweetened chocolate and only 1/2 cup granulated sugar for the whole batch. This rich, decadent vegan fudge is made without any gluten or dairy, and with just 3 simple ingredients.
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