Tuesday, November 27, 2012

Slow Cooker Classic Fudge


 


Ingredients
•2-1/2 cups Chocolate Chips, I used dark chocolate chips because of their health benefits.
•1/2 cup coconut milk, (canned, not in a carton) Keep in mind the fats from coconut milk are the good kind.
•1/4 cup raw mild honey
•Dash of sea salt
•1 teaspoon pure vanilla extract

Directions

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 1 hour. Using a large spoon, stir vigorously for 5-10 minutes until it loses some the gloss.

Lightly spray a 1 quart casserole dish with nonstick 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.

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THE SERENITY PRAYER

GOD GRANT ME THE SERENITY
TO ACCEPT THE THINGS I CANNOT CHANGE;
COURAGE TO CHANGE THE THINGS I CAN;
AND WISDOM TO KNOW THE DIFFERENCE.

LIVING ONE DAY AT A TIME;
ENJOYING ONE MOMENT AT A TIME;
ACCEPTING HARDSHIPS AS THE PATHWAY TO PEACE;
TAKING, AS HE DID, THIS SINFUL WORLD
AS IT IS, NOT AS I WOULD HAVE IT;
TRUSTING THAT HE WILL MAKE ALL THINGS RIGHT
IF I SURRENDER TO HIS WILL;
THAT I MAY BE REASONABLY HAPPY IN THIS LIFE
AND SUPREMELY HAPPY WITH HIM
FOREVER IN THE NEXT.
AMEN.

--REINHOLD NIEBUHR