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Ingredients:
3/4 cup Unsalted Butter 3 cups Pure Cane Sugar 2/3 cup Coconut Cream 10 oz 100% unsweetened Scharffen Berger Baking Chocolate 2 tsp. vanilla extract 7 oz Marshmallow Cream 1 cup chopped Pecans Add sugar, coconut milk, and butter to a thick medium sized pot. Raise temperature of oventop to High. When added contents reach a boiling point turn the heat down to medium. Continue stirring the mixture for five minutes. After five minutes is up, take the pot off heat. Now it is time to add the Chocolate to the mix and let the heat of the mixture melt down all the Chocolate. Add the vanilla extract. Now mix in the Marshmallow Cream. Be sure and spend time to mix all the ingredients well before adding the chopped Pecans. No baking necessary! How cool is that? All that you need to do at this point is to pour the mixture into a 13x9" pan. I prefer to line the pan with parchment paper as it will aide you in removing the fudge from the pan later on. Putting the pan in the refrigerator will cool down the fudge and also prepare it nicely to be cut in to small pieces. A very sharp, thin knife is best for cutting the fudge. Enjoy! |