From the kitchen
Toasted Pecan Coconut Fudge
A rich, melt-in-your-mouth chocolate confection made with a reduced coconut milk base.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 1 can (13.5 oz) Coconut Milk
- 1 1/2 cups Sugar
- 3 tbsp Butter or Coconut Oil
- 10 oz Dark Chocolate, chopped
- 1 cup Toasted Pecans, chopped
- 1 tsp Vanilla Extract
Method
- Line an 8-inch square pan with parchment.
- Combine the coconut milk, sugar, and butter in a heavy saucepan over medium heat, stirring until the sugar dissolves.
- Clip on a candy thermometer and cook, stirring occasionally, until the mixture reaches 235°F (soft-ball stage), about 15 to 18 minutes.
- Carefully remove the candy thermometer, then immediately stir in the chopped chocolate, toasted pecans, and vanilla until smooth and glossy.
- Pour into the prepared pan and let set at room temperature at least 3 hours before cutting into squares.
Kitchen note
Because coconut milk brings its own fat to this fudge, it sets up slightly softer than a heavy-cream version — for firmer squares, chill it in the refrigerator for the final hour of setting.
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