Peppermint Fudge

Recipe adapted from the Five-Minute Coconut Fudge Recipe in My Sweet Vegan 

• 1 Cup Semi-Sweet Chocolate Chips
• 3½ Cups Confectioner’s Sugar
• ½ Cup Dutch Process Cocoa Powder
• 2 Tablespoons Margarine (or coconut oil)
• ½ Cup Regular Coconut Milk
• ½ Teaspoon Vanilla Extract
• 1 Teaspoon Peppermint Extract
• 9 Crushed Candy Canes, Divided

Lightly grease an 8 x 8 inch square baking pan.
 
In a large bowl, combine the chocolate chips, sugar, and cocoa. Separately, place the margarine (or oil) and coconut milk in a small saucepan, and stir together over medium heat. Cook the mixture until the margarine has melted, and bubbles just begin to break at the surface. Remove it from the stove, and immediately pour over the chocolate mixture. Let everything sit for a couple of minutes, and then stir vigorously to melt the chocolate and incorporate the dry ingredients. Continue stirring until a completely smooth mixture forms. Mix in the extracts and roughly 4 of the crushed candy canes, and quickly pour everything into your prepared pan. Smooth out the top and sprinkle the remaining crushed candy canes evenly over the entire exposed surface. Press the candy gently into the fudge with the palm of your hand. Let cool completely before cutting into squares.
 
Makes 32 Small Squares

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