Coconut Hot Chocolate Fudge [recipe]

Kelly Peloza ♦ June 18, 2011 ♦ 3 Comments

Coconut Hot Chocolate Fudge
Made with coconut milk and oil, these are vegan, soy free, nut free, and gluten free!

Coconut Hot Chocolate Fudge

Makes an 8×8-inch tray

This fudge is made the traditional way and takes a little more work than your average fudge, but it’s beyond average with its smooth texture and rich gourmet chocolate taste! I adapted it from the basic chocolate fudge recipe in a zine I wrote called Vegan Candyland, which I adapted from Alton Brown’s non-vegan recipe. This version uses coconut oil and milk instead of margarine and soy milk, making it soy-free as well!

2 ¾ cups sugar
2/3 cup cocoa powder
3 tablespoons virgin coconut oil
1 tablespoon agave nectar
1 cup coconut milk

½ teaspoon coconut extract
1 teaspoon vanilla extract

Combine all ingredients except the extracts in a medium-large saucepan.
Cook over medium heat until the sugar dissolves, then bring to a boil. Reduce heat to medium-low and place the lid on the saucepan. Cook for 3 minutes.
Remove lid and cook to soft ball stage (238°F, or when a spoonful of the mixture dropped into a cup of cold water holds its shape and is pliable and squishy like a soft caramel ball), 15-20 minutes, stirring frequently.

Turn off heat and let mixture cool to 110°F, forty minutes or so, then add the vanilla. Stir the mixture like crazy with a wooden spoon for a couple minutes. Pour into a parchment-lined 8×8-inch pan. If the fudge starts to solidify in the midst of pouring it, moisten your hands and press down the fudge. Let cool, cut into small squares, and eat!