I’ve always had a sweet tooth. Maybe several. And it seems that when I started cutting down the salt, I grew a few more.
I love chocolate. I love sour candies. I even love those Necco Wafers which, no offense, taste like cardboard. But since they’re in the candy aisle, I’ll happily eat them if that’s all that is available. So that’s pretty much all I have to say about my affection for confections.
In terms of fudge, though, I have a few more things I’d like to talk about.
First, I’ve never made it before. Second, I don’t own a candy thermometer. And third, I totally nailed this on my first try. Which means, I get to now pass this low-sodium fudge recipe on to you.
Before we dive into a boiling pot of chocolate, though, let’s quickly discuss why fudge lands on the high-sodium suspect list. Milk, evaporated milk, and corn syrup all typically appear in fudge recipes. And they all also happen to be high in sodium.
But for my version above, I simply searched for a non corn syrup recipe (which I found on food52.com) and replaced the dairy with canned coconut milk. I also mixed in some marshmallows. And then, I was unusually patient as I let the mixture come to heat, because patience is key in baking and confection making. And since I couldn’t just settle with a pan of rich velvety chocolate, I decided to top it all off with some low-s0dium rice crispy treats and candy covered sunflower seeds. Which was a great decision.
Everything gets smushed down onto a parchment lined baking sheet and thrown into the fridge to harden. And once the fudge is firm, you simply start cutting it up into bite-sized pieces.
Then clean up the extra bits and pieces. With your fingers and mouth.
And then you give it to someone you love.
LOW-SODIUM SIMPLE FUDGE
makes 36 small pieces
- 2 ounces best quality unsweetened chocolate
- 3/4 cups canned coconut milk
- 2 cups white sugar
- 2 tablespoons butter
- 1 teaspoon pure vanilla extract
Cover an 8X4 inch pan with parchment paper. I love parchment paper.
Then, in a heavy saucepan, combine the chocolate and coconut milk. Place it over very low heat and cook, stirring constantly with a wooden spoon, until mixture is smooth and well blended.
Add the sugar and continue stirring over medium heat until the sugar is dissolved and the mixture begins to boil. Then, stop stirring (it’s scary, but trust) and continue to boil over medium heat until the chocolate thickens and begins to hold shape. This will take about 10 to 15 minutes. And you’ll know you’re done when you can drop a small amount of the chocolate into a bowl of cold water and you can roll it into a soft ball. Or, if you have a candy thermometer, the chocolate’s ready when it reaches 234F.
Finally, remove the chocolate mixture from heat and add the butter and vanilla. Do not stir (again, weird, but trust). Cool until it is lukewarm (110F). And then stir and beat until the mixture begins to lose its gloss and starts to hold its shape. This is also where you can add marshmallows, orange zest, or nuts if you want to give the fudge some extra flavor and texture.
Then, pour it immediately onto that parchment-lined pan and use the back of your wooden spoon to flatten it out. Place it in the refrigerator to chill. If you do decide to make the rice crispy treats, pour them on top of the cooled fudge and smush down with a wooden spoon. Place everything back into the refrigerator to chill and cut when it’s firm.
+ Sodium Count: Practically sodium-free