This recipe is a from-scratch fudge, not using the marshmallow fluff that has eggs and corn. It’s delicious, and while it’s trickier than the other type of fudge, if you can’t have eggs and/or corn, you can eat this! It’s definitely worth the work.
- 2 cups cane sugar
- 3 squares unsweetened chocolate (Hershey’s unsweetened is just chocolate & cocoa – Baker’s has added milk solids, oh joy)
- 2 tablespoons cane syrup
- 2/3 cup coconut milk
- 1 teaspoon vanilla (either vanilla powder, homemade in potato vodka, or otherwise “safe” vanilla)
- 1 tablespoon coconut oil
Mix the sugar, coconut milk, chocolate, cane syrup and boil rather slowly, stirring until the ingredients are well blended. Boil to the soft-ball stage, or 236 degrees.
Remove from the stove, add the coconut oil, but do not stir it in. When lukewarm (about 120 degrees), add the vanilla and beat until it creams; that is, until the shiny appearance disappears and the fudge holds its shape. (this is from the original recipe, it doesn’t do quite this, just keep stirring for a while until it comes close to holding shape)
Spread it in a glass pan oiled with coconut oil and when it hardens cut it into squares. Store in a pan/tupperware covered until it is gone. Do NOT put it in the fridge, as that is too moist, and it will get mushy.