I learned something new this week.
Reduce a can of full fat coconut milk, add a sweetener and you have condensed milk!! Not that condensed milk was a common ingredient in my household, ever, but it’s always nice to find replacements for dairy ingredients. I’m pretty sure my mom made some kind of pie with it….
So with that condensed coconut milk I made SUPER FUDGE. Super messy fudge. Sticky sticky, rich and decadent fudge.
Don’t worry if you don’t like the taste of coconut milk; it’s undetectable once mixed with the chocolate.
Three ingredients, unless you want nuts; then it’s four.
- 1 can of full fat coconut milk, I like native forest brand the best
- 1 c dark or bittersweet chocolate, chopped
- 2-3 T maple syrup or the equivalent of another liquid sweetener
- optional: 1/2 c nuts such as pecans or walnuts
Pour entire can of coconut milk into a small saucepan.
Whisk over medium heat until smooth.
Reduce heat to medium low and stir occasionally while waiting for it to boil.
Once the milk boils, reduce heat to low and let simmer for 35-45 minutes.
Stir every few minutes so the bottom doesn’t burn.
Once the mixture reduces by half, add the sweetener and whisk well.
Remove from the heat, let cool for a few minutes and then mix in the chocolate.
Whisk constantly until the chocolate is completely melted and blended with the milk. Pour into molds or an 8×8 inch baking dish lined with parchment paper. Don’t skip the liner! This fudge is sticky even when frozen.
Press nuts into the fudge, if desired.
Freeze for about 6 hours before eating.
This fudge will be sticky no matter how long you freeze it! It will be very solid but easy to bite into straight out of the freezer. No need to defrost.
– if you were wondering what the white on top of some pieces of fudge was…I saved some of the condensed milk to pour on top of the fudge to make a swirly pattern.