This SCD White Chocolate Fudge is a nice, soft candy to serve for special occasions. It’s easy to make.
How do you make SCD fudge?
The key to this soft SCD fudge is making sweetened, condensed coconut milk (instructions in the recipe below) and beating the mixture to get the right consistency. It takes a litte time, but this fudge has such a cool, velvety texture, it’s totally worth it.
One important thing to remember is to keep the heat fairly low while making the candy. If it’s too hot it will burn or it will get too hard.
What kind of nut butter do you use to make SCD Fudge?
You can use any kind of nut butter you like. Cashew is the mildest flavor and will allow the fudge to taste most like the extract you use. Macadamia nut butter adds decadence to it. Almond or peanut butter also make a great fudge.
How do you make sweetened, condensed coconut milk?
Making the condensed coconut milk couldn’t be easier. You just need a 14 oz. can of coconut milk and some honey. You bring the coconut milk to a boil, add the honey, reduce heat to low and simmer for about 30 minutes until the liquid is reduced by half
What do I need to make SCD fudge?
- Electric mixer
- Mixing bowl
- Saucepan
- Spoon
- 8 x 8″ square pan
- Parchment paper
- Coconut Milk
- Honey
- Cacoa Butter
- Nut butter
- Pure vanilla extract
How do you store SCD Fudge?
The best way to store this fudge is in the freezer. It doesn’t get too hard, even when frozen. If not in the freezer, it should be kept chilled in the refrigerator until serving. It shouldn’t be left out on a table for too long when serving because it will melt a bit and get a little sticky.
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Ingredients
- ½ cup honey – split in half
- 1 can coconut milk
- ½ cup cacoa butter
- ½ cup cashew butter (or other nut butter)
- 1 tsp pure vanilla extract
Instructions
- Line a small flat dish8 x 8" square pan parchment paper – for thicker fudge you could also use a 9" loaf pan
Sweetened Condensed Coconut Milk
- Add coconut milk to medium saucepan and bring to a boil over medium-high heat
- Add ¼ cup honey and reduce heat to low
- Simmer for 25 – 30 minutes, stirring occasionally to keep from boiling to hard, until liquid has reduced by about half
- Remove from heat
- If not using right away for this recipe, cool to room temperature and store in airtight container in refrigerator for up to a week
Making the Fudge
- Add cacoa butter, nut butter, the rest of the honey, and your condensed coconut milk to medium saucepan
- Heat over medium-low heat while stirring until mixture thickens, turns shiny and starts to ball up a little bit – 6 – 8 minutes (if you have a thermometer, it should be 210 °F – 220 °F)
- Remove from heat
- Pour mixture into heat-safe mixing bowl and allow to cool to 100 °F – 110 °F
- Add vanilla
- Use an electric mixer to beat mix on high speed until it starts to lose its glossiness and has a slightly pudding-like consistency – about 5 – 6 minutes
- Pour into parchment lined pan
- Chill for two – three hours in fridge for cutting into chunks and serving
Video
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