So I’m way over here on the left coast and my mom and her delectable homemade fudge are all the way on the right coast. ‘Nuff said, I’m sure you see my problem. This week I’ve remedied the fudge part of that equation. Mom is still on the east coast, a total bummer, but a slightly tweaked version of her holiday fudge is in my fridge. Mmmmmm happy day! She makes her’s with a can of sweetened condensed milk (14 oz) and 3 cups of semi-sweet morsels. I altered the recipe just a bit to make it even darker and shockingly vegan but it is just as rich, chewy and smooth as mom’s very own!
I make homemade coconut milk which is thinner than the commercial canned version. This recipe will outline how to make sweetened condensed homemade coconut milk with notes on using the canned version as well. That said, feel free to use regular sweetened condensed milk if you’re short or time or don’t really care to make your own coconut version.
If you’re far from family like I am, you know how these little tastes of home can make the holiday season a bit warmer. I hope you all enjoy delicious homemade fares from the ones you love this season.
- 4 cups homemade coconut milk or 2 cans full fat coconut milk (~14oz each)
- ½ c Honey or rich Agave nectar
- 1 Tablespoon cornstarch or arrowroot powder (*ONLY if using homemade coconut milk)
- 4oz unsweetened cocoa baking bar, broken up
- 2-1/3 cup semisweet chocolate (1- 12oz bag plus ⅓ cup)
- 14 ounces (just under 2 cups) homemade sweetened condensed coconut milk OR 1 can sweetened condensed milk
- large pinch of salt
- 1 cup chop nuts
- 1½ teaspoon vanilla extract
- unsweetened toasted coconut chips (or shreds)
- In sauce pan, combine coconut milk and honey.
- Simmer vigorously in a large heavy sauce pan until liquid is reduced by half and color is pale amber. Stir regularly. Liquid should have a light syrup consistency.
- If using homemade coconut milk, whisk in cornstarch/arrowroot powder and simmer vigorously for another minute. Remove from heat and cool to room temperature. Refrigerate until use.
- *Makes just under 2 cups
- In a heavy sauce pan over low heat melt chocolate with chosen condensed milk then add salt. Whisk thoroughly.
- Remove from heat, add vanilla and nuts. Spread evenly into wax paper lined 8 or 9 inch square pan. Sprinkle top heavily with coconut chips.
- Chill for two hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store covered in refrigerator.
food photographer, food photography, los angeles, crystal cartier
feel free to send some to the east coast!!!
1/2 cup of honey in this recipe doesn’t fit a vegan category.
Well that’s a big whoops! My original recipe included an Agave option but it must have been lost when reformatting my recipes with a new service. Thank you so much for bringing that to my attention. Fixed! Have a beautiful day:)