10 min plus 3 hours freezing time
This Peppermint Fudge couldn’t be any easier to make. The peppermint extract makes it a great choice to serve as dessert during the holidays, but it would also make a lovely gift for a party host. Just store it in a festive container and you’re good to go! But don’t worry — this Peppermint Fudge is delicious year-round.
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· 1 cup coconut oil
· 1 1/3 cups coconut butter/manna (or much cheaper...make your own here!)
· 1 cup coconut milk
· 1 cup raw honey
· 4 teaspoons organic peppermint extract or correct peppermint oil ratio (see Notes)
· 1 1/3 cup cocoa or raw cacao powder
If you have no peppermint extract on hand, you can sub in peppermint oil. Both are flavored by the leaves of the peppermint plant. The oil is more concentrated than the typical extract, so you need to use a lot less to flavor your recipe. Peppermint oil doesn't evaporate like extracts, so it withstands high-heat cooking.
Divide the amount of peppermint extract called for in the recipe by four. If your recipes read "1 teaspoon peppermint extract," you'll need 1/4 teaspoon oil at the most; you may need less.
Add one-half of the oil at the same point in the recipe as you would the extract. For example, if you need 1/4 teaspoon total, add 1/8 teaspoon at this point. Mix thoroughly.
Taste the batter or mixture and determine if you need to add the remaining oil. Oils can vary in intensity of flavor -- a little goes a long way. Add additional drops until you are pleased with the flavor. You may not need the entire amount you've measured.
