Saturday, 7 December 2013

Creamy Dark Chocolate Fudge

As a kid, my grandma made fudge.  Now, maybe she wasn't Molly Homemaker--she made the kind that uses a can of sweetened condensed milk, a package of semi-sweet chocolate chips, a splash of vanilla, and voila, awesomeness happened.

So, forgive me for this, but THAT is what I think homemade fudge should taste like.  I've tried a bunch of the paleo fudge recipes that are out there, and they rely on coconut oil as the base, or thickener, which, excuse me, does not make anything resembling what I remember fudge tasting like.  It makes for healthy snacking food, and is certainly a healthier choice than this recipe, but THAT AIN'T FUDGE!  

Note:  This recipe can be fed to non-paleo peeps who will never know that you made something healthier than traditional fudge.  And once you've made this version of sweetened condensed coconut milk, just imagine the possibilities that will follow......

Of course, the real issue was the sweetened, condensed milk.  Have you read about the Pottenger's Cats Study? Avoid that crap like it's the plague incarnate.  Seriously.  But google/pinterest search condensed coconut milk, and you'll see--the answer is OUT THERE!

So...  Replacing the sweetened condensed milk was the main change here, and just because we paleo-types like us some dark chocolate, I made this fudge into an 85% Dark Fudge.  You are welcome.

So here's what you do:  First make your own

Sweetened Condensed Coconut Milk

You will need
1 can full-fat coconut milk
1/4 c honey

Over high heat (I used the highest heat setting below MAX), combine coconut milk and honey, bring to a boil while stirring constantly and continue to cook for about 10-15 minutes.  You will see it begin to turn slightly light yellow and thicken.  The key is to keep stirring the whole time.

Now, while the condensed milk is still warm, even, you can move onto the fudge.

Creamy Dark Chocolate Fudge

You will need
approx 300g chocolate--I used 4 squares of unsweetened chocolate and 5 squares of semi-sweet chocolate
sweetened condensed coconut milk (recipe above)
1 tsp vanilla

Alright, so remove your condensed milk from the element and turn it down to medium-low, allowing the element to cool.  Take out an 8x8 dish and line it with waxed paper, making sure the paper comes up over the edges.  Measure out/weigh out your chocolate.

Put your pot of condensed milk back on the element and add your chocolate.  Stir constantly until melted and smooth.  Remove from heat, add vanilla, then immediately pour into prepared dish.  Smooth out and chill in fridge for 1 hour.  After the hour, remove the fudge from the pan and cut it up and move it into a storage container.  Keep this fudge in the fridge.  It should keep for up to 2 weeks, though we'd eaten all of ours within the first week.  (I'd cut mine into 1/2" cubes and only allowed us all to have 2-3 cubes after dinner each day....)

Try this with:

  • added peppermint extract
  • a but of sunbutter melted, then marbled through after pouring into the dish
  • a bit of coconut butter melted, then marbled through after pouring into the dish
  • toppings!  Go ahead, I challenge you to find organic honey-sweetened candy canes to crumble ontop!  They exist!
And remember, folks, this ain't health food, it's just healthier than the original non-paleo-ified versions.  

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