Yield: Servings 30Â PLEASE READ THE ADVISE AT THE BOTTOM IN THE COMMENTS đ
Ingredients:
1/4 cup raw mild honey
1/4 cup coconut milk, (canned, not in a carton)
Dash of sea salt
2-1/2 cups Chocolate Chips, [I used dark chocolate chips because of their health benefits. Ghirardelli is a good brand and works well with this recipe)
1 teaspoon pure vanilla extract
Fudge is perfect for the slow cooker because it doesn’t scorch or burn.
Add chocolate chips, coconut milk, honey and salt, stir to combine. Cover and cook on low 2 hours without stirring. It’s important that lid remain on during this 2 hours.
After 2 hours, turn the slow cooker off, uncover, add vanilla and stir to combine ingredients. Allow to cool in uncovered slow cooker, until fudge has reached room temperature…approximately 4 hours. Using a large spoon, stir vigorously for 5-10 minutes until it loses some the gloss.
Lightly spray a 1 quart casserole dish with non-stick cooking spray. Pour fudge into dish, cover and refrigerate 4 hours or until firm. Cut into 30 pieces. This fudge is very rich and meant to be eaten on occasion as a treat.
Note: Canned coconut milk can be found in the Asian or organic sections of most grocery stores.
Foto: Pieta van der Walt
I used dark chocolate (about 420 gr) and just followed the recipe step by step.
I’ve combined the chocolate, coconut milk and honey in an already warmed slow cooker just to get everything melted and well mixed, then it was lid on and 2 hours of waiting….
I would however next time keep an eye on it when cooling to room temperature as it gets quite hard and then you would definitely NOT be able to use a spoon to stir it ! (I had to knead it like dough!) Then off to the fridge and wait again….
The most important advise? DOUBLE YOUR RECIPE!!!! Single batches are not going to last long đ