‘Tis the season to be baking, and if you’re like me and bake a variety of goodies during the holidays, you want something that’s simple and fairly foolproof. This recipe seems to follow both of those guidelines. Recipe and photo From Kara’s Party Ideas.
2 1/2 cups chocolate chips
1/2 cup canned coconut milk
1/4 cup honey
1/8 teaspoon salt
1 teaspoon vanilla extract
Crushed peppermint candies or candy canes (optional)
Add first four ingredients to crock pot and stir well. Put the lid on, and cook for two hours on low. No stirring. No removing of the lid!
After two hours, remove the lid and turn the crock pot OFF. Add vanilla extract and stir. Allow to cool in crock pot (no lid!) until the fudge has reached room temperature (about one hour). After fudge has reached room temperature, stir for about 8 minutes until the fudge isn’t glossy.
Next, spray a casserole dish with cooking spray and pour fudge into dish. Cover and cool in refrigerator for four hours. Cut and serve. Makes about 30 pieces.