The Best Fudge Recipe Ever
True to design, my first Favorite meal has some interesting constraints that designers/creatives work well with in order to come up with a really great solution. The woman I am doing the meal for, Miss D., is both vegan and wheat free. She has chosen her grandmother as her Favorite, someone who took her in as a teenager and showed her how to love and be loved. It is truly a touching and lovely story and I am so honored to be a part of in creating a meal for these two remarkable women. Since her grandmother’s death, Miss D. has had a tumultuous and difficult relationship with both food and her body. Loosing someone who was the foundation of her life really shook who she was and how she thought of herself. This meal that I am creating for her is aimed at enveloping her through the senses, showing her that by honoring her memories of her grandmother she is in turn truly honoring herself. All five senses will be activated through various pieces I have created for use and/or viewing at our luncheon (and will not be divulged until after we have the meal this weekend, as I know Miss D. reads my blog and I want some things to be a pleasant surprise!). I made the fudge for the luncheon, I felt it was important to have something sweet that she could eat and I think her grandmother would truly have enjoyed as well.
In the meantime, enjoy the absolute best fudge recipe I have EVER tasted, which is also vegan. You know how sometimes traditional fudge can be dry or granular or just plain bad? This, my friends, will knock your socks off, blow your mind, whatever your fancy, they are just plain amazing. And to top it off, the original recipe is from a young woman, Hannah Kaminsky, who photographed and published her first cookbook My Sweet Vegan before she graduated high school.
Adapted from Hannah Kaminsky’s My Sweet Vegan
Makes 32 Small Pieces
1 c semi-sweet chocolate, coarsely chopped (or chocolate chips)
3 1/2 c powdered sugar
1/2 c dutch process cocoa powder
2 T coconut oil
1/2 c coconut milk
1/2 t vanilla extract
1 c unsweetened, toasted, flaked coconut
Line a baking pan with at least 1 inch sides with parchment, leaving the parchment to extend a bit up the sides. It might help to put a smear of coconut oil on the bottom of the pan to help the parchment stick.
Mix the chocolate, sugar and cocoa together in a large bowl. Set aside.
Mix the coconut oil and coconut milk together in a small sauce pan over medium heat. Stir and heat until the oil has melted and bubbles just start to form. Remove it from the stove and immediately pour the hot coconut over the chocolate mixture.
Let it sit for about a minute, and then stir well to melt the chocolate completely. If it seems that it has cooled too much, try putting the dish over a bowl of hot water and stirring constantly until you have a nice smooth mixture. Add the vanilla, stir, and then pour the fudgy goodness into the parchment lined baking pan, pressing it into the corners and smoothing out the top. Toss the coconut flakes all over the top and press them into the fudge just a little so they will stay. Let the fudge cool completely before cutting it. I covered mine once it was room temp, and tossed it in the fridge to firm it up even more.