1. 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

1. Add coconut milk to medium saucepan and bring to a boil over medium-high heat

2. Add ¼ cup honey and reduce heat to low

3. Simmer for 25 - 30 minutes, stirring occasionally to keep from boiling to hard, until liquid has reduced by about half

4. Remove from heat

5. 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

1. Add cacoa butter, nut butter, the rest of the honey, and your condensed coconut milk to medium saucepan

2. 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)

   

3. Remove from heat

4. Pour mixture into heat-safe mixing bowl and allow to cool to 100 °F - 110 °F

5. Add vanilla

6. 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

   

7. Pour into parchment lined pan

   

8. Chill for two - three hours in fridge for cutting into chunks and serving