Allergen-Free Fudge for Christmas!Posted: December 9, 2010
This fudge is so simple, it’s hard to believe it’s made from scratch, let alone allergen-free! Theoretically, I suppose, they should be called “Fudge Bars” rather than actual fudge, but in all practicality… it’s fudge!
Easy, delicious, and allergen-free: not necessarily words that often go together. But I promise you it’s true, and I’m pretty sure that if you try these, they will become a stand-by in your house, especially this time of year.
I did use Bakers’ semi-sweet baking chocolate in this recipe, which contains soy lecithin. Soy lecithin is not a problem for my Certain Little Someone, but I know that some people’s soy sensitivity is so high that they cannot consume it. In that case, an allergen-free chocolate chip like Enjoy Life brand might work, although I haven’t tried it myself, so I can’t guarantee that.
Coconut Chocolate Fudge Bars
1 lb semi-sweet baking chocolate, chopped
3/4 cup canned coconut milk
1/2 tsp vanilla
pinch of salt
1/2 cup chopped/flaked/shredded coconut
In a double boiler (I use a medium sized Pyrex glass bowl set over 1 1/2″ simmering water in a medium sized pot), slowly melt 12 oz. of chocolate with the coconut milk, stirring to prevent burning. When mixture is smooth and thoroughly melted, remove from heat and add vanilla and salt, stirring well. Set aside to cool slightly. In the microwave at 20 second intervals, melt remaining 4 oz. chocolate, stirring in between until melted and smooth.
Thoroughly grease an 8″ square baking pan, then line with wax paper. Spread the 4 oz. melted chocolate in a thin layer over the wax paper, and chill for approximately 10 minutes (or until set) in the refrigerator. When it is completely set, remove from refrigerator and pour chocolate/coconut mixture over the chocolate layer. Use a knife or spatula to smooth the top. Gently press coconut into the fudge. Allow to come to room temperature, then refrigerate at least 3 hours or overnight.
After refrigerating, remove contents from pan by lifting the wax paper. Turn upside down onto cutting board, and carefully peel off the paper. Use a sharp small knife to score the bottom of the fudge bars into approximately 64 1″ squares. Once it is scored, use the knife to cut them apart. Allow fudge bars to stand at room temperature for a few minutes to soften before serving.
**You could also use safe mini marshmallows on top in place of the dried coconut.