Yield: 12 to 15 Portions
2 Cups of Coconut Milk
2 Cups Brown Sugar
14 Oz Condensed Milk
½ Tsp Almond Extract
1 Tbsp Butter
Prepare an 8 x 8 inch baking tray by lightly lubricating with butter or oil and lining with grease-proof paper.
Place a medium non-stick saucepan on high heat. When hot, add in the coconut milk, brown sugar, and condensed milk.
Mix well until the sugar dissolves. Once ingredients liquefy and begin to bubble rapidly, begin to stir continuously to allow the mixture to reduce in quantity. This may take about 20 minutes to thicken up and reach to desired temperature of 240 degrees Fahrenheit. (Use a candy thermometer to measure this)
Once mixture is thickened and reduced in consistency where the color has developed a deep blonde shade and registers to firm-ball stage (240 degrees Fahrenheit) remove from heat and stir in the almond extract and butter.
Continue mixing with a spatula to induce aeration until the glossiness of the batter has diminished and fudge takes on a smooth matte finish. This can take up to 3 minutes.
Once you have acquired the matte finish and mixture has thickened up but still pliable, pour into the lined baking tray and smoothen the top of fudge with a spatula or with lightly greased hands to create a clean top and finish. Let sit for 5 minutes, then with a small sharp knife, cut through the fudge to make blocks while still semi soft. These pre-cut blocks will be the portions of fudge when it hardens.
Let sit for up to 2 hours at room temperature or in the chiller to expedite.
When fully solid, remove fudge from the tray by peeling off the grease proof paper and serving the blocks with tea, coffee or as a simple sweet dessert.