Peppermint Fudge
I love fudge. I also have a hard time stopping at one piece. Sugar has a vice grip on me. So I call this the first fudge in the right direction. This is dairy free and gluten free. Traditional fudge calls for sweetened condensed milk, so I substituted it for sweetened condensed coconut milk. Because I didn’t make the coconut milk, I was at the mercy of the organic sugar that was added in. I combined the milk with dairy and gluten free dark and semisweet chocolate chips, a dash of salt and some extracts. This specific time I used peppermint, because, well ‘tis the season. But I think this would be great with orange. almond or raspberry.
The most time consuming part of this recipe is waiting while it firms up in the fridge. But that wait is worth it because it allows for identical texture to it’s full sugar, full fat counterpart!
Ingredients
2 cans of Sweetened Condensed Coconut milk
1 bag of dairy free chocolate chips ( I like to split the ration of half a bag of dark chocolate and half a bag of semisweet chips)
1/2 tbsp vanilla extract
1 tsp peppermint extract
1/2 tsp salt
Instructions
In a small saucepan, combine sweetened condensed coconut milk, chocolate chips, and salt. While on low, continue to stir until well combined.
After the fudge has melted and combined, remove from the heat. Add in vanilla and peppermint extract.
Pour in an 8x8 parchment lined pan.
Place in the fridge for at least 1 hour before slicing.
Store in Fridge, enjoy!
