A super easy recipe for a quick chocolate fudge – perfect for taking to share as it is vegan and gluten free!

For me to ‘cook’ anything it has to be easy, and this is one of the easiest things I make. It is also ultra-quick to make, so it’s perfect for an impulsive get-together.

Ingredients:

• 1 can (320g) of condensed coconut milk
• 340g of dark chocolate

Method:

Melt the chocolate. Mix with condensed coconut milk. Place in dish of approximately 9 inches by 6 inches and put in fridge.

Recipe Variations:

• Mix stuff into the fudge for extra deliciousness – like chopped Black and Gold Red Frogs, crushed penauts (pictured), or vegan marshmallows
• Dust with icing sugar or coconut flakes before setting
• Make with white chocolate, or make a white chocolate and dark chocolate batch then swirl together to make visually interesting fudge
• Consider adding a layer of caramel or biscuit crumbs for a slice-like dessert

Tips from someone who’s made this recipe a bunch of times:

• I suggest setting the fudge on baking paper so it doesn’t stick to the dish.
• This mix is very melty, so keep refrigerated and transport in an esky. Sometimes I will put it in the freezer for 10 minutes or so before I go to try to keep it as cool as possible.
• If you don’t have a dish of 9in by 6in, go for something with more surface area (i.e. bigger!). If you make it too thick, it’s really hard to cut up. This is also a rich recipe and most people don’t want a big slice.
• I suggest using a mix of Haighs dark chocolate and Coles dark cooking chocolate for the mix. Both by themselves work, but just Haighs makes a very rich and quite hard. If it’s just Coles cooking chocolate, it’s quite a soft fudge that just isn’t as tasty as the Haighs version.

Happy fudge-making.

Recipe inspired by Sea Salt Chocolate Fudge on 12Tomatoes.