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Tropical Coconut Fudge |
| Try a unique variation of traditional chocolate fudge that calls for coconut milk and shredded coconut! This non-dairy fudge is an improvement for anyone who is lactose intolerant (but does contain a small amount of butter). Coconut milk is high in potassium and also contains protein and even some Vitamin C and folate. |  |
| Find a brand of tinned coconut milk that is liquid at room temperature, like Rooster Brand, so that it has less saturated fat. Some brands will have a hard crust of fat on the surface which is flavorful but high in calories. |
1 2/3 cups sugar 2 tbls butter ¼ tsp salt 2/3 cup coconut milk (Rooster Brand recommended) |
2 cups miniature marshmallows 1 ½ cups semi-sweet chocolate chips ½ cup shredded coconut 1 tsp vanilla (or rum flavored with vanilla pod) |
Measure roughly 22” of heavy foil; work the center area into a square baking dish, leaving ample ends for folding over later. Combine sugar, milk, coconut milk, butter, and salt in a medium-sized heavy-bottomed saucepan. Cook and stir over medium heat until the mixture comes to a boil. |
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| Boil for 4-5 minutes, stirring constantly. Remove from heat. Stir in chocolate chips and marshmallows, beating vigorously to combine. Beat vigorously until the marshmallows are completely melted. Once the chips and mallows have melted, stir in coconut and vanilla. |
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Pour the mixture into a foil-lined 8” square (2 litre) cake pan. Allow to cool, then chill in the refrigerator. Remove from pan using ends of foil as handles; peel foil away from candy. Cut into squares with a sturdy knife. Return to foil and seal tightly. Store in the refrigerator. Makes 2 pounds or 1 kg. Stores well as long as the container is airtight--otherwise drying will occur and the fudge loses its creamy texture. |
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