Fudge

By tinathorn

Ingredients

• 3 cups sugar
• 2/3 cup cocoa powder
• 1/8 teaspoon salt
• 1 can (14 ounce) coconut milk (full fat, I use Thai Kitchen brand)
• 1/4 cup Earth Balance butter spread
• 1 teaspoon vanilla extract

Details

Servings 1
Adapted from glutenfreegigi.com

Preparation

Step 1

Line an 8-inch square baking dish with aluminum foil, allowing foil to hang over the sides (you will use this to lift the fudge from the pan later).

Grease the foil lightly; Set aside.

In a large saucepan (4-quart or larger), combine sugar, cocoa, salt and coconut milk.

Stir over medium heat until sugar dissolves and the mixture comes to a full boil. Boil, not stirring, until the temperature reaches 234 degrees (use a clip-on candy thermometer for accuracy).

Remove the pot from the heat; add Earth Balance and vanilla, but DO NOT STIR. Leave candy thermometer in place and allow the mixture to cool to about 125 degrees.

Once cooled, use a wooden spoon to beat the mixture until it becomes thick and begins to lose its gloss.

Quickly spread the fudge evenly into the prepared pan; Set aside to cool.

Once cooled, remove the fudge from the pan by lifting the foil lining.

Cut into squares and store tightly wrapped at room temperature.