Okay. So I just looked at the calendar, and it’s December 11. Is that right? That can’t be right. Christmas is in just TWO weeks?!
I think I’m going to be doing some holiday shopping this weekend! And possibly some more baking, too. But now that we’re in a bit of a time crunch, it’s time for an easy recipe! Remember my three-ingredient dairy free fudge from a week or so ago?
Well, with just a couple more ingredients, like peppermint extract and crushed candy canes, we can give that dairy free fudge a holiday makeover. Of course, fudge is nice because you can really add whatever you’d like to it – crushed cookies, nuts, mint, dried fruit, shredded coconut – there are lots of possibilities. But peppermint seemed like the most festive choice for December.
Darryl loves mint, so I made this version with him in mind. He was my taste tester, because I like mint, but not nearly as much as he does. He tasted the first batch, and whoa! I went a bit overboard with the peppermint extract. Yikes, that stuff is strong.
This comes together very easily, and it looks so pretty sliced into neat little squares with candy canes on top. I love making festive treats like this.
Don’t add the candy canes to the top until the fudge has set, or they will melt.
UPDATE 12/21: I’ve made this recipe several times now with assorted ingredients. This recipe DOES work with PASCHA 85% bittersweet chips, as well as the Enjoy Life Dark Chocolate Morsels. It does NOT work with the Enjoy Life Mini Chips.
I use Taste of Thai brand coconut milk. It has worked everytime I used that brand. I also use powdered sugar from Whole Foods, Trader Joes, or Target that is made with tapioca starch, not cornstarch. I don’t know if that makes a big difference, but we avoid lots of corn in our diet, so that’s what we have in our pantry.
- 1 can (13.5 fluid ounces) full fat coconut milk (I used Taste of Thai brand)
- ¾ cup confectioner's sugar
- 3 cups dairy free dark chocolate chips (I used PASCHA Chocolate 85%)
- ¼ teaspoon peppermint extract
- 3 candy canes, crushed
- Line an 8x8 inch square pan with parchment paper so that it hangs over the edges of the pan.
- Put the coconut milk in a sauce pan and heat over medium low heat. Sift in the confectioner's sugar and whisk thoroughly to combine. Do not boil.
- Add the dairy free dark chocolate chips and stir well until they are fully melted.
- Remove the pan from the heat and stir in the peppermint extract.
- Pour the mixture into the prepared pan and spread out evenly with a spatula.
- Put the pan in the refrigerator and chill for two hours or until the fudge is firm.
- Use the parchment paper to remove the fudge from the pan. Sprinkle the crushed candy canes on top, then slice into squares.
- Store in the refrigerator.
How are you feeling about the holidays? Are you ready? Or surprised that they are just around the corner?