I think of my college years as the period when I became a baker and a cook in my own right. Some of my favorite college memories were made in the little dorm kitchens shared by all the residents on a floor. One of my closest friends taught me how to make pretzels from a recipe she had learned as a foreign exchange student in Germany. Other times, we made pizza from scratch for a special dinner or scones to fuel a weekend afternoon study session. I always kept a bag of flour and a few other basic baking ingredients in my dorm room, because who knew when the baking urge would strike!
Dorm living isn’t conducive to complex recipes with many ingredients, so when I found a simple recipe I loved, I made it again and again. Today’s recipe is inspired by a recipe for chocolate fudge that I found on the back of a can of Eagle Brand sweetened condensed milk. The recipe’s short ingredient list and limited number of steps made it perfect for producing in a dorm kitchen. Here is my new spin on the recipe, a delightfully soft and deeply flavorful vegan fudge made with rosemary-infused sweetened condensed coconut milk.
Rosemary Chocolate Fudge
Makes about 22 oz fudge.
- 1 can (11.25 oz) sweetened condensed coconut milk (there are recipes here, here, and here to make your own if you have difficulty finding it in a store)
- 2 tsp dried rosemary
- 12 oz vegan semisweet chocolate chips
- 1 tsp coffee extract
Line the bottom and sides of a 9” by 5” loaf pan with wax paper. Add 2 tsp of dried rosemary to a spice bag or a tea ball.
Empty the can of coconut milk into a medium saucepan. Bring the milk to a simmer over medium-low heat, stirring frequently until it is smooth and even. Once the milk is simmering, add the spice bag containing the rosemary to the pot. Let the milk simmer gently for 10 minutes, stirring the contents of the pot occasionally.
After 10 minutes have passed, remove the pot from the heat and discard the spice bag. Add the chocolate chips to the pot and stir until the chips are completely melted and smooth. Stir in the coffee extract.
Pour the chocolate mixture into the prepared loaf pan, and smooth out the top of the fudge with the back of a spoon.
Place the loaf pan in the fridge and chill for at least 1 ½ hrs before serving.