Stop whatever you are doing and make this now. Because fudge.
It’s no secret that I love food. And it’s not just the eating of food that I like; I love that food can bring people together, can represent and define cultures, and can soothe and comfort. Typically I prefer savory foods. I will choose bacon with biscuits and gravy over pancakes every single time. Night time snack? Popcorn. Usually buttered and seasoned with some weird concoction I made up on a whim. But there is no question: I LOVE FUDGE.
I’m pretty sure there is no point in the day that I would say, “No thanks, fudge just doesn’t sound good right now.” However, I don’t like making fudge. True fudge (like the kind you get on Mackinac Island, MI… mmm…….) is a finicky beast, and I don’t have a steady enough hand to do it well. So, many people do a fudge-like candy that can fill in nicely. That is based on sweetened condensed milk. Which we can’t do. So what, then? Well, Kelly at ThePrettyBee.com has found a solution: coconut milk.
Canned full-fat coconut milk, to be more precise. Now, according to Kelly, it is really important you get a brand of canned coconut that contains guar gum. Apparently it won’t set properly if that ingredient is not there. Because, you know……. science.
It’s also important that you use the right kind of chocolate chips. I use Enjoy Life dark chocolate because we love them. The mini-chips (which we also love) will not work, because science, again. You can also use Pascha 85% dark chocolate if you like it super dark.
First things, first…. find your dish and line it with parchment. This fudge is sticky stuff and it will be next to impossible to get out of the dish.
From this point, this recipe gets super simple.
Heat the coconut milk on medium and whisk in the powdered sugar until smooth. Tada! You know have dairy-free sweetened condensed milk!
Add in the chocolate chips and stir constantly until melted and well-combined. Watch that your temp isn’t too high. Burnt chocolate will ruin anyone’s day. This is the point when my 8-year-old said, “Look, Daddy, it’s like ganache!” It’s also the point that I realized she has been watching way too much My Cupcake Addiction.
Cool it on the counter for about 30 minutes, then pour it into your prepared dish, spreading it out flat(ish). This is the time to salt the top. Salt brings some sort of wonderful out of chocolate that seems to hide inside, waiting to be discovered. Use some sort of coarse salt. I used kosher salt because I use it for everything and it’s what I had. It would be great with sea salt, and probably amazing with pink Himalayan salt (I’m just too cheap to buy it).
Let it chill in the fridge for a few hours (your patience will be rewarded) until it is firm. Life the fudge out of the dish (this is where the parchment sling comes in handy) and cut into pieces. I tried a pizza cutter, but eventually went with a knife. It’s pretty dense, sticky stuff, so the less drag you have while cutting, the better. If you had one of those huge pizza knives they use at Pizza Hut, you’d be in good shape. If not, just a big chef’s knife will do the trick.
Store it in the refrigerator, but it probably won’t make it past a day or two. It’s just that good.
Salted Dark Chocolate Fudge
- 1 can full-fat coconut milk
- 3 cups (2 pkg) Enjoy Life dark chocolate chips
- 3/4 cup powdered sugar
- coarse salt (kosher salt, sea salt, Himalayan salt, etc)
- Line a baking dish with parchment.
- In a medium saucepan on medium heat, whisk together coconut milk and powdered sugar until well-combined.
- Add in chocolate chips, stirring until melted and smooth.
- Let mixture cool on counter for 30 minutes.
- Pour cooled mixture into prepared dish and add salt to your liking on top.
- Place dish in the refrigerator to chill for 2-3 hours or until set firm.
- Using the parchment, remove fudge from dish and cut into bite-sized pieces.
*store in covered container in the refrigerator