>This is a short, and very simple recipe. It’s not even mine-but I have no idea where it came from. It’s exciting to know I can make a vegan version of sweetened condensed milk. This means not only is fudge easy to make-but it means I can make vegan macaroons.
This IS time consuming but does not require a lot out of you.
6 cups Original So Delicious Coconut Milk (do not use Unsweetened)
2 cups sugar
Combine your ingredients in a heavy bottomed pan. Cook over medium-low, stirring occasionally for 5-6 hours until the milk becomes very thick and semi difficult to stir. The last half hour requires more attendance and stirring than the rest of the cooking time. Cooking this will reduce your coconut milk to about two cups worth.
I’m going to test this recipe in a crock pot and see if this is something I could let simmer all day on low while I’m at work. Then I won’t have to feel bad about the amount of electricity I’m using just to make a small part of what I need for a recipe.
This is obviously not something I will make regularly; but it is nice to have something to use over the holidays. I have only used this recipe to make a vegan version of Rachael Ray’s fudge. It turned out perfectly-every time.