Fudge is an iconic part of any holiday celebration; I’ve been looking forward to sharing my first fudge recipe with you. This sweet, melt-in-your-mouth recipe is a modification of the Hershey’s recipe.
3 cups sugar
2/3 cup cocoa powder
1/8 teaspoon salt
1 1/2 cup canned coconut milk (approximately one 14-15 ounce can)
1/4 cup Melt Organic butter
1 teaspoon Vanilla
1/2 cup chopped nuts (optional)
Butter 8-inch by 8-inch baking pan, then line with parchment paper; butter parchment. In a medium pan with a wooden spoon, mix the sugar, cocoa, and salt; add coconut milk and stir. Place over medium heat, stirring continuously, until mixture boils (a strong boil; eg: bubbling even though you are attempting to stir the bubbles away) – this will approximately be 15 minutes or so.
Lower heat to medium low, and cook, without stirring until candy thermometer registers 234°F/soft ball stage – this should take approximately 30-60 minutes (there should still be bubbling, just a gentle roll with small bubbles while it is cooking).
Remove from heat and the Melt and vanilla (don’t stir); if using nuts; add here as well. Cool to 110°F (this should take approximately 30-60 minutes) then beat with the wooden spoon until it loses its sheen; about 5-7 minutes.
Spread in prepared pan (without scraping cooking pan sides) and cool completely. Cut into squares. Store in airtight container, about 7-14 days at room temperature; 2 weeks in refrigerator, or 3-4 weeks in the freezer.
To test your thermometer, boil water; when it comes to a rolling boil, check temperature. Subtract the difference from 212, then subtract from 234. This is soft ball for altitude and thermometer.
It’s best to use wooden or silicone utensils – no metal or whisks.