So I’m way over here on the left coast and my mom and her delectable homemade fudge are all the way on the right coast. ‘Nuff said, I’m sure you see my problem. This week I’ve remedied the fudge part of that equation. Mom is still on the east coast, a total bummer, but a slightly tweaked version of her holiday fudge is in my fridge. Mmmmmm happy day! She makes hers with a can of sweetened condensed milk (14 oz) and 3 cups of semi-sweet morsels. I altered the recipe just a bit to make it even darker and shockingly vegan but it is just as rich, chewy and smooth as mom’s very own!
I make homemade coconut milk which is thinner than the commercial canned version. This recipe will outline how to make sweetened condensed homemade coconut milk with notes on using the canned version as well. That said, feel free to use regular sweetened condensed milk if your short or time or don’t really care to make your own coconut version.
If you’re far from family like I am, you know how these little tastes of home can make the holiday season a bit warmer. I hope you all enjoy delicious homemade fares from the ones you love this season.
SWEETENED CONDENSED COCONUT MILK
- 4 cups homemade coconut milk or 2 cans full fat coconut milk (~14oz each)
- 1/2 c Honey
- 1 Tablespoon cornstarch or arrowroot powder (*ONLY if using homemade coconut milk)
~In sauce pan, combine coconut milk and honey.
~Simmer vigorously in a large heavy sauce pan until liquid is reduced by half and color is pale amber. Stir regularly. Liquid should have a light syrup consistency.
~If using homemade coconut milk, whisk in cornstarch/arrowroot powder and simmer vigorously for another minute. Remove from heat and cool to room temperature. Refrigerate until use.
*Makes just under 2 c
- 4oz unsweetened cocoa baking bar, broken up
- 2-1/3 cup semisweet chocolate (1- 12oz bag plus 1/3 cup)
- 14 ounces (just under 2 cups) homemade sweetened condensed coconut milk OR 1 can sweetened condensed milk
- large pinch of salt
- 1 cup chop nuts
- 1 1/2 teaspoon vanilla extract
- unsweetened toasted coconut chips (or shreds)
~In a heavy sauce pan over low heat melt chocolate with chosen condensed milk then add salt. Whisk thoroughly.
~Remove from heat, add vanilla and nuts. Spread evenly into wax paper lined 8 or 9 inch square pan. Sprinkle top heavily with coconut chips.
~ Chill for two hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store covered in refrigerator.
ENJOY!!! (thanks Mom;)
food photographer, food photography, los angeles, crystal cartier
Farmer’s market cherries are in full swing and each week I make sure I wake up early enough to get a primo bag or two! Who knows how long my fingers will be stained from all this pitting but, man, it is soooo worth it. This little beauty of a recipe couldn’t get any easier or unadulterated. It’s a coconut milk based ice cream so lactards everywhere rejoice, this little ditty is for you! Personally, I enjoy dairy as may have been obvious in the roasted cherry goat cheese and pistachio ice cream recipe posts from a while back, but I will admit to frequently craving the the creamy richness of coconut milk over cow cream on hot days. I’m a bit obsessed with coconut and cherry so this is a favorite of mine. It’s a great way to cool off on a hot day!
This is a mostly raw recipe but I believe that the way commercial coconut milk is made involves cooking or heating at the very least so I don’t want to stake an absolute raw claim on this one. I’m sensitive to the gums in canned coconut milk so I have make homemade coconut milk which means that, for me, this recipe is always raw!
What are you waiting for?! Get yourself some cherries and start pitting!
** little tip I learned the hard way: after pitting the cherries halve them to make sure the pit is out and there isn’t a second sneaky pit hiding out in there. The first time I made this I heard the dreaded sound of a pit clunking around in the blender and I knew I was totally screwed. It was so tasty we all just devoured the ice cream and pulled little pieces of pit out of our teeth for the rest of the night. Yup, I know how to throw a pretty sexy dinner party;)
- 3 cups pitted sweet red cherries
- 1 can or 1-3/4 cups full fat coconut milk
- 1/4 cup raw honey
- 1 tsp ground vanilla bean
- 1/4 tsp almond extract
- 1/4 tsp hazelnut extract
- 1/4 cup coconut oil
- 1/4 cup unsweetened dried shaved coconut
~ Throw it all in a blender and process.
~ Pour into ice cream maker and spin about 20 minutes or until the ice cream thickens up.
yup, it’s that easy!