Fudge Fudge delicious Fudge

INGREDIENTS

  • 2.5 cups dark chocolate (decent quality)
  • 1/2 cup coconut cream (this is from a can of coconut milk – when chilled the thick cream in the top of the can is perfect) 
  • 1/4 cup honey or maple syrup or coconut sugar
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • Pinch of salt

RECIPE

  1. Add the chocolate, coconut cream, honey, coconut oil and salt to a slow cooker.  Stir the ingredients through and then put the lid on the slow cooker and cook for 2 hours. Do not stir during this time and do not remove the lid.
  2. After 2 hours turn the slow cooker off, uncover and add the vanilla extract.  DO NOT stir it in.
  3. Allow the fudge to cool to room temperature naturally (yes this take some time!).
  4. Once the fudge is at room temperature use a large wooden spoon to vigorously stir / beat it for at least 5 minutes.  It needs to lose some of its shine.
  5. After you have beaten the fudge grease a baking dish (approx. 8 x 8) with coconut oil.  I use a Tupperware tub or an old plastic takeaway carton (I find the fudge easier to remove in these).
  6. Pour the beaten fudge into the dish.  Use a knife to score squares into the fudge (this will make it easier to cut into pieces once set).
  7. Place into the fridge for at least 3 – 4 hours.  Store in the fridge in an airtight container.

Notes

  • I re-score the fudge whilst it is setting as I find that it helps to cut it up once completely set
  • This fudge is very rich, but very delicious!  When I first made the recipe I omitted the coconut oil (entirely by mistake) and it produced an even richer fudge that wasn’t as creamy.
  • If you want to add flavouring I would simply purchase flavoured chocolate (Green & Blacks do a whole host of flavoured dark chocolate)