Ok so technically this fudge could have as many ingredients as you like...the basis is just sweetened condensed coconut milk, chocolate chips, and some kind of extract. It's literally brainless but sooooo good. At Christmas, we add about a 1/4 tsp of peppermint extract and top it with dark chocolate chips and peppermint marshmallows for a Peppermint Rocky Road flavour, or crumble some dye-free allergen-safe candy canes for a stunning Candy Cane fudge. You could also crumble some safe sandwich cookies on top with white chocolate chips for a Cookies and Cream version! Or maybe sub orange extract for the peppermint for a Chocolate Orange flavour? Whatever suits your fancy! It's a no thermometer candy that dresses up nicely and looks great on a sweets table. And it's melt in your mouth ridiculously good.
1 can (7 oz) sweetened condensed coconut milk
1 bag of dairy-free chocolate chips (I've made this with dark, semi-sweet, bittersweet, and milk...I even think a white chocolate would work if you can find a decent vegan one)
1 tsp of vanilla (omit if you are using different flavoured extract)
Line a small loaf pan or 8 X 8 baking pan with parchment paper. I like to scrunch up my parchment then flatten it out before I put it in the pan. Set aside.
Using a microwave safe bowl, combine all three ingredients. Microwave for approximately 1 minute or until most of the chocolate chips are melted. Do not overheat, as the chocolate chips will scorch and seize. Stir with a silicone spatula vigorously until the remainder of the chocolate chips have melted and the condensed milk is incorporated. If you can not get a smooth consistency, try microwaving again for 15 second intervals (all microwaves are different) until you get about 3/4 of your chips melted.
Pour your mixture into the prepared pan and add whatever embellishments you are using. If using marshmallows, gently press them slightly into the top of the fudge so they will be well-set. You could also use dried fruits, seeds, toasted coconut...use your imagination!
Chill in the fridge for a minimum of two hours.
Remove and cut into square or slices, depending on the shape of your pan.