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.
Chocolate Peanut Butter Fudge
