This post and recipe was updated January 2017
- Make these without distraction. Make sure you don’t have the tv on and that you have at least a good 30 minutes alone in the kitchen.
- Have all your ingredients ready to add when it’s time to add them. Oatmeal, peanut butter, vanilla extract, and coconut should all be measured out and at ready when it’s time.
- Be patient. Cook the syrup slowly and watching it carefully. Test for the softball stage often if you do not have a candy thermometer. If you do have a candy thermometer, I suggest cooking to between 230-235 degree Fahrenheit.
- Don’t panic! If the fudge starts to harden, soften with a tablespoon of milk. If you need a little more, add another 1/2 tablespoon. Too much milk will put you back to the stage where your fudge is not going to firm up.
- Practice. Practice makes perfect!
- 2 cups granulated sugar
- 1/2 cup unsalted butter
- 1/2 teaspoon salt
- 4 heaping Tablespoons cocoa
- 1/2 cup almond milk
- 1 teaspoon vanilla
- 1/2 cup unsweetened coconut flakes
- 2-1/4 cups regular oats
- 3/4 cup chunky peanut butter
- Mix sugar, butter, salt, cocoa and almond milk in large saucepan. Bring to a slow boil and cook for 10-15 minutes over medium-low heat. Cook for 10-15 minutes, or until temperature is at a soft ball stage. If you do not have a candy thermometer, you can test your syrup by dripping a little bit of syrup into a dish with a small amount of cold water. The fudge should easily form a soft ball. If it doesn’t come together, its not at that stage yet and if it quickly hardens, your probably overcooked. For this reason, if not using a candy thermometer, I highly recommend standing at the stove and testing often. Once the syrup has reached a soft ball stage, remove from heat.
- Quickly stir in vanilla, peanut butter, oatmeal and coconut. You should have a still glossy looking mixture in your pan. If the fudge has started to turn dull and dry looking, add a tablespoon of cold milk and stir. The fudge should easily spoon out of the pan and still have a “wet” look to it. Once it has been set on the foil or parchment paper, it will immediately start to firm up.
- Store cookies in a container on the shelf (do not refrigerate).
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