Coconut Fudge

21. December

This recipe is very difficult to make, and shouldn't be made unless you are very confident in the kitchen and you have a pre knowledge of candy making.

This is an adaptation of a Martha Stewart recipe, and you can see a video of how the original is made here.

 
60g Coconut oil, room temperature, plus more for baking sheet
400g Sugar
1 can of coconut milk
300g dairy free dark chocolate

Oil a rimmed baking sheet; set aside.
Mix sugar and coconut milk together in a large heavy-bottomed saucepan. Place over medium-low heat and bring to a boil, until mixture reaches 115°C on a candy thermometer, 40 to 50 minutes. Add the coconut oil and let the temperature reach 115°C again.
Pour mixture onto prepared baking sheet in an even layer. Let cool ½-1 hours, until it is not too hot for the hands to handle. Transfer mixture to a large bowl. Using your hands, begin to pull and press the mixture. Keep pulling and kneading mixture until it lightens in colour, loses its shine, and no longer sticks to your fingers, 15 to 45 minutes. Roll mixture into small balls, about 1 inch in diameter. Place on a parchment-paper-lined baking sheet and refrigerate until firm and cold, about 10 minutes. Or spread out on a small baking tray lined with baking paper, cool and cut into 1.5x1.5 inches squares.
In a heatproof bowl set over (but not touching) simmering water, melt chocolate. Using a toothpick or a fork, dip each ball or squares into chocolate mixture, and return to baking sheet. Refrigerate until fudge is chilled and chocolate has set, about 30 minutes.

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