Zucre Coco aka Moroccan Coconut Fudge

While doing a project for school on Morocco I did a lot searching for yummy recipes to share during my presentation. This was one of the sweet treats I learned how to make. The following recipe is listed as I found it but instead of using real butter I used Earth Balance and instead of using a dairy condensed milk I used soy. My classmates could not tell the difference.

Ingredients:

2 C moist-grated coconut

3/4 C condensed milk*

2 C sugar

2 T butter (we use Earth Balance)

1-2 T lemon rind grated

Line an 8x8 pan with tin foil.

Combine coconut, condensed milk, and sugar in a large sauce pot.

Stir and simmer until the mixture reaches "soft ball" stage. To figure out if the mix has reached that point, fill a small cup with cold water and drop a small amount of the mixture into the cup. If the mix has reached the right temperature it will look like it forms a soft ball. If the mixture spreads out or does not look like a ball, keep on simmering it for a while longer. Don't worry if it doesn't happen right away, it took a while for it to reach the right temp for me.

Once it reaches the correct temperature, stir in the "butter" and lemon rind. Allow the mixture to cool to room temperature. Stir/beat until the mix is thick and glossy- this does not take long. Pour into the prepared pan and chill in the refrigerator. Once chilled, cut into small pieces. This is VERY rich and a little goes a long way!

*Condensed soy or rice milk:

Prepare 2 cups powdered milk mix- use triple the powder called for on the container (so if it calls for 2 T use 6 T)

Add 3/4 cup sugar

cook on stove top until sugar is completely dissolved and the liquid is bubbling slightly. Add vanilla to taste and a pinch of salt.

cool and store in a contain in the refrigerator.

Amazing Vegan Gluten-Free Fudge!

This recipe came from Hannah Kaminshy, the author of My Sweet Vegan. Check out the book! I just went to the store and I cannot wait to try some more of the author's recipes. An added bonus is that this author just started college! She developed the book while she was in high school and is hoping that the book will help her to fund her college career.

I changed the recipe a bit because,well, I don't like to use quite so much sugar and I didn't think there was enough vanilla (I love love love vanilla!). So here is the slightly modified version of this lovely fudge. You can always look at the original version in the actual book!

Coconut fudge

1/2 cup coconut milk

2 tablespoons "butter" (I used Earth Balance shortening)

1 cup semi-sweet chocolate chips

3 + or - tsp vanilla

2 1/2 cups confectioners sugar

1/2 cup coco powder (I use organic fair trade coco powder- it tastes better and is better for the soul too!)

unsweetened coconut for topping

Grease 8x8 pan and set aside

On the stove combine the coconut milk and butter and heat until bubbles start to form. If you let it go too long, as I did, the coconut/margarine milk will pop and can reach great heights as it begins to boil. I had to clean off the stove top fan!

While the milk mixture is heating combine chocolate chips, sugar, and coco powder. Pour hot milk mixture on top of the dry mix and let set for a minute and then mix until the chocolate chips are melted. Add in Vanilla.

Pour mixture into pan and sprinkle coconut on top. The book calls for a cup of coconut but I just sprinkled until I thought I had enough. some people in my family love coconut, others not so much. Part of the pan had a thick coating of coconut and part only a light "dusting".

Cool in the refrigerator until hard. Cut and store in freezer or fridge. This fudge is VERY rich. Small pieces are better than large.

Enjoy!