A great, easy holiday recipe to make with kids, for gluttonous husbands or as hand-made gifts for friends or relatives.
Rich, decadent chocolate fudge sprinkled with crushed candy canes.
Candy Cane Fudge
1/2 cup coconut milk
2 tbl earth balance vegan butter
1/2 cup extra dark cocoa powder
1 cup coarsely chopped dark chocolate (between 58-65%)
3 1/2 cups organic powdered sugar, sifted
1 tsp vanilla extract
2 drops peppermint extract
4 organic vegan candy canes, crushed
Line a 8x8 baking dish with plastic wrap, making sure the wrap comes up and over the sides.
Fill a medium sized pot with 1 inch of water and bring to a simmer.
In a small pot, combine the coconut milk, butter and cocoa powder. Whisk until the mixture is completely smooth and there are no lumps of cocoa powder. Continue cooking and whisking over medium heat until the mixture JUST starts to come to a boil. Remove from the heat and add in the chocolate chips. Whisk the mixture to start melting the chocolate chips. To help the chocolate chips melt, set the bowl on top of the pot of simmering water and stir until smooth.
Remove chocolate from heat and add the powdered sugar and both extracts. Stir until the mixture is cohesive, thick and smooth. Pour the fudge into the baking dish and press down firmly. Sprinkle the crushed candy cane over the top and let the fudge set and cool at room temperature before cutting into pieces.