Rocky Road Fudge (Vegan, GF)
Recipe inspo and credit: VegNews
3 cups sugar
2/3 cup cocoa powder
1 ½ TBSP Coconut Cloud Toasted Marshmallow hot cocoa mix
1 ½ cups full fat canned coconut milk
1/8 tsp salt
¼ cup vegan butter
1 tsp vanilla extract
2 cups mini vegan marshmallows
1 cup chopped walnuts
Line a 9-inch square baking pan with aluminum foil, and coat with cooking spray.
Into a medium saucepan, combine sugar, cocoa powder, Coconut Cloud Toasted Marshmallow cocoa mix, coconut milk, and salt. Bring to a boil over medium heat, stirring constantly. Once it reaches a boil, stop stirring. Using a candy thermometer, test heat until it reaches the soft ball stage at approximately 235 to 240 degrees.
Add butter and vanilla, but do not stir. Allow mixture to cool down to 110 degrees, and beat with a spoon or fork for approximately 5 minutes, or until fudge is thick and begins to lose its sheen.
Fold in your mini marshmallows and walnuts and stir for another minute or until mixture starts to become hard to stir. Immediately turn out fudge into the baking pan and press to spread evenly to all edges.
Cool, slice into 20 squares, and store at room temperature in an airtight container for up to one month.