Vegan Rum Fudge with Sweetened Condensed Coconut Milk

A few months ago, Pinterest was blowing up with recipes for homemade sweetened condensed milk.  I was interested, as I don't make fudge anymore (because our family recipe always used sweetened condensed milk).  In mine, I used some coconut sugar, so all refined sugars were kept out of this recipe!

When you're cooking your milk, be sure to be patient.  This is not one of my best qualities.  If you don't, your fudge will not thicken up properly.  You'll have to keep it in the freezer and eat it as needed...which isn't a terrible thing, but it's probably not what you want!

The sweetened condensed milk portion of the recipe was adapted from Ari's Menu.

Ingredients:
2 cans of full fat coconut milk
1/2 c. coconut sugar
2 tsp. cinnamon
1 tsp. vanilla
2 c. dark chocolate chips (vegan)
3 T. coconut oil
pinch of sea salt
3 T. dark rum, like Kraken (learn more about infusing your own liquor!)
1/3 c. walnuts, chopped (optional)

Directions:
In a medium sauce pan over medium-high heat, cook the coconut milk and coconut sugar.  You'll want to bring this bring to a boil, stirring regularly, and reduce it to about two-thirds of its original volume.  This should take a solid 30 minutes.  When you're done, the milk should be thick enough to coat a spoon.  If you're in doubt, cook it for another 5-10 minutes, otherwise your fudge won't set properly.

While your milk is cooking, grab a cookie sheet and line it with parchment paper.  It's better if it has sides in case the fudge creeps out a bit.

When your condensed milk is done, add in the remaining ingredients and stir.  Make sure everything is melted and mixed well.  

When you remove the fudge batter from the heat, you may want to add another splash of rum to the mix and stir.  If you want to ;-)

Pour your fudge onto your prepared cookie sheet.  Flatten it out with a spatula.  Place it in the fridge to set overnight.  

Like I said, if you didn't let your milk cook long enough, it may not be as hard as you would like.  If this happens to you, you have a few options: you can keep it in the freezer and eat it on an "as needed" basis; you can churn it into ice cream as fudge chunks; or you can melt it and use it as a sauce on desserts.  I'm just looking out for you!

Enjoy this fudge and let me know how it turns out!

Cheers,
-Aileen

This post is part of A Vegan Holiday, a collaboration among vegan and veg-friendly bloggers. Follow along on social media with #AVeganHoliday. Want to learn more or become a contributor? Find out more here or here