Refined Sugar-Free, Gluten Free Fudge
2 cans of coconut milk
15 oz unsweetened chocolate
1/2 c coconut sugar
1/2 t vanilla
First, prepare your pan or molds for the fudge. Crisscross two sheets of waxed paper into a 8 inch square pan. Set aside. In a heavy saucepan, heat up the contents of the coconut milk and coconut sugar and bring to a boil. Remove from heat, add vanilla nad chocolate and stir until chocolate is melted. Pour immediately into the prepared pan, or scoop chocolate into molds. Refrigerate until sold, about 2 hours. Remove from pan by lifting the edges of the waxed paper. Peel away paper and cut into squares with a large, sharp knife.
I keep my fudge refrigerated as I like it cold. The fudge may soften in a warm room. I made two variations that were amazing: one was a Chocolate Walnut Fudge where I added 1/3 c chopped walnuts and the second was Peanut Butter Fudge, where I replace half of the chocolate with a cup of chunky peanut butter. Both delicious and amazing!
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