Festive dairy free and vegan peppermint fudge is fun for the holidays! This treat is one that everyone loves!
Chill the can of coconut milk in the refrigerator overnight.
Open the chilled coconut milk and drain out about 2-3 tablespoons of the really thin liquid. Put the rest of 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.
Remove the pan from the heat and stir in the peppermint extract if you are using it.
Store fudge in the refrigerator. It will stay fresh for 5-6 days. You can also freeze this fudge.
This recipe makes 36 squares of fudge. Nutrition facts are for one square of fudge.
I used very dark chocolate chips. If you use lighter chocolate chips, this fudge may not set - I did not try it with semi-sweet or even milk chocolate chips. Dark chocolate is what worked for me.