How do I make the condensed and caramelized coconut milk for this recipe?

To make the condensed milk, simmer coconut milk and maple syrup on low heat for 60-70 minutes, stirring every 5 minutes. For caramelized milk (dulce de leche), continue simmering for another 30-50 minutes, potentially raising the temperature slightly.

What ingredients are used to create the main fudge mixture?

The fudge mixture consists of condensed coconut milk, cacao butter, coconut butter, peanut butter, almond butter, raw cacao powder, vanilla extract, and a pinch of salt.

How do I achieve the tahini swirl effect in the fudge?

After pouring the chocolate mixture into a mold, pour the prepared tahini mixture in uneven spots over the chocolate layer. Then, use a toothpick or chopstick to gently make swirls.

How long does the fudge need to solidify before cutting?

Place the fudge mixture in the freezer for 20-30 minutes, or until it has solidified enough to be cut into smaller pieces with a sharp knife.

What are the best storage recommendations for this chocolate fudge?

For a longer shelf life, store the cut fudge pieces in the freezer. Alternatively, it will last for about one week if stored in the refrigerator.

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Chocolate and Dulce de Leche Fudge
[Vegan, Grain-Free]

Name: Chocolate and Dulce de Leche Fudge [Vegan, Grain-Free]
Cook time: 30 min
Yield: 16 fudge bites
Ingredients: For the Condensed and Caramelized Milk:; 1 can of coconut milk; 2 tablespoons maple syrup (alternatively use coconut syrup or coconut sugar); For the Chocolate and Dulce de Leche Fudge:; 1/2 cup condensed coconut milk; 2/3 cup cacao butter; 1/4 cup coconut butter (creamed coconut); 1 tablespoon peanut butter; 1 tablespoon almond butter; 1/2 cup raw cacao powder; 1/2 teaspoon vanilla extract; Salt; For the Tahini Swirl:; 3 tablespoons tahini; 3 tablespoons coconut butter; 3 tablespoons cacao butter; 2 teaspoons agave syrup; 1/2 teaspoon vanilla extract

NY By: Natalie Yonan

Author Bio

Natalie Yonan is a raw chef and recipe developer and the blogger behind Happy Health... Read More

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Chocolate and Dulce de Leche Fudge [Vegan, Grain-Free]

207

16 fudge bites

Dairy Free

Traditional dulce de leche is prepared by boiling cow's milk and sugar on low heat for a long time. This fudge recipe will teach you how to easily make a vegan dulce de leche out of homemade condensed coconut milk. This indulgent fudge contains healthy fats from coconut and cacao.... Read More

Ingredients You Need for Chocolate and Dulce de Leche Fudge [Vegan, Grain-Free]

For the Condensed and Caramelized Milk:

1 can of coconut milk
2 tablespoons maple syrup (alternatively use coconut syrup or coconut sugar)

For the Chocolate and Dulce de Leche Fudge:

1/2 cup condensed coconut milk
2/3 cup cacao butter
1/4 cup coconut butter (creamed coconut)
1 tablespoon peanut butter
1 tablespoon almond butter
1/2 cup raw cacao powder
1/2 teaspoon vanilla extract
Salt

For the Tahini Swirl:

3 tablespoons tahini
3 tablespoons coconut butter
3 tablespoons cacao butter
2 teaspoons agave syrup
1/2 teaspoon vanilla extract

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How to Prepare Chocolate and Dulce de Leche Fudge [Vegan, Grain-Free]

To Make the Condensed and Caramelized Milk:

Stir the ingredients together in a saucepan.
Let the liquid boil slowly on medium heat and as soon as you notice it starts to boil, lower the heat to low heat.
Simmer for low heat for about 60-70 minutes to get condensed milk. Be sure to stir every now and then (every 5 minutes).
If you want to make caramelized milk (dulce de leche) then let the liquid boil for another 30-50 minutes and you can also raise the temperature a little.

To Make the Fudge:

Use two saucepans, add all the ingredients to the two different blends in each saucepan.
Melt all the ingredients in the saucepans on low heat until it's liquid.
Pour the chocolate mixture into a mold with baking paper.
Pour the tahini mixture in uneven spots over the chocolate layer and take a toothpick or chopstick to make swirls.
Put the fudge mixture it in the freezer for 20-30 minutes or until the fudge solidifies.
Cut smaller pieces with a sharp knife. Store it in the freezer for longer shelf life. It will last in the refrigerator for about 1 week.

Notes

The recipe yields around 1/2 cup and 2 tablespoons of condensed milk and around 1/2 cup and 2 tablespoons of caramelized milk.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.