Coconut & Candy Cane Fudge

Fudge is something I really only ever think about during the holidays. Once a year a treat like this is not only allowed but enjoyed with great restraint. Great, great restraint.

Creamy, rich, melt-in-your-mouth coconut fudge enriched with tons of coconut flavor and topped with toasted shreds.

Coconut Fudge
 1/2 cup cocoa powder
1/2 cup coconut milk
2 tbl light corn syrup
2 tbl coconut oil
1 1/2 cups 58% chocolate chunks
3 1/2 cups organic powdered sugar
1/2 tsp coconut extract
1 cup toasted sweetened coconut shreds

Line an 8x8 inch pan with foil or parchment or use a smaller dish if you want thicker pieces.
Whisk together the cocoa powder, coconut milk, corn syrup and coconut oil into a smooth paste. Combine in a large heat proof bowl with the chocolate, powdered sugar and extract. Place over a double boiler and stir continuously just until the chocolate melts, about 3-4 minutes.
Spread into your prepared pan and top with toasted coconut shreds. Gently press down on the coconut to make sure it sticks to the fudge. Let cool and set at room temperature. Cut into squares and store covered, at room temperature.

Candy Cane Fudge
Follow the same recipe replacing the coconut extract with peppermint extract and coconut shreds with crushed candy canes.

Candy Cane Fudge

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.