Homemade Fudge SauceDec 17 2011 by
One of my favorite holiday gifts to give out is homemade fudge. Each year I make a couple batches of my famous Peanut Butter Fudge, pack them in pretty gift boxes and hand them out to friends and loved ones. This year I wanted to stick with the fudge theme but keep it simple for those that don’t like peanut butter (Gasp! I know. Who doesn’t like PB? Sadly, my son.). This fudge is my family’s favorite ice cream topper. I love giving out gifts like this to people. If one bit of this fudge sauce doesn’t convince them that natural, wholesome foods taste the best then nothing else will!
- 1 can full fat coconut milk (yields about 1/2 cup of coconut cream)
- 1/2 cup coconut nectar or raw honey
- 1 tbsp vanilla
- 1/2 cup cocoa powder
- 2 tbsp coconut oil
- Place the can of coconut milk in the fridge for 2-3 hours. The coconut cream will settle to the top and separate from the coconut water below.
- Carefully remove the coconut cream (you should end up with just over a 1/2 cup of cream) and place it in a saucepan over low heat. Add the remaining ingredients, except the cocoa powder and stir well.
- Once the coconut oil has melted and the coconut nectar has loosened slowly add the cocoa powder one tablespoon at a time. You want to go slowly so you don’t develop any lumps.
- Remove from heat and let the fudge sauce cool for 5-10 minutes.
- Carefully pour the fudge sauce into a glass container. Make sure whatever container you use is microwave safe.
- Let the fudge sauce cool completely before sealing with the lid.
Makes approximately 1 3/4 cup fudge sauce.
Serving size 2 tbsp.
Nutrients per serving: Calories: 105.5, Cal. from Fat: 65.5, Total Fat: 7g, Sat. Fat: 6.5g, Carbs: 10.7g, Fiber: 1g, Sugars: 8g, Protein: 1g, Sodium: 24.5mg, Chol: 0mg
Store your fudge sauce in the fridge for up to 4 weeks. To reuse the fudge sauce place the container in the microwave until the sauce is completely melted. Pour over ice cream or add to a cup of hot milk for a delicious cup of hot chocolate milk!