This week in Joyschool I taught the kids about the process of making chocolate. I had a library book that had pictures of each step, from cacao tree to wrapped chocolate bars, and I brought hands-on things, as well. They got to see, smell, and taste bits of roasted cocoa beans (didn't like them!- it's like eating unsweetened chocolate but crunchier.), see and smell cocoa powder, see, smell, and have cocoa butter rubbed into their skin, we melted and molded chocolates (cute little Easter shapes).... and then made this baggie fudge. If you're making it yourself or have careful children, a single bag is fine, but for this group that includes a few 3-year-old boys, I double-bagged it. :) This could be a fun Family Home Evening activity AND treat.
Our batch was made using the coconut oil and coconut cream, since 3 of the kids can't have dairy.
I had brought walnuts in the shell to use in the fudge, but the kids had so much fun cracking the nuts first and eating the bits inside that they were all gone before the fudge was ready. It's good fudge either way!
1/2 c. coconut oil or butter, softened or melted
1/2 c. cocoa powder
1/3 c. coconut cream, OR 1/4 c. water and 1/2 c. nonfat dry milk powder
a pinch of salt
1 tsp. vanilla
1 lb. powdered sugar (about 4 cups unsifted)
1/2 c. chopped nuts (optional)
Put the ingredients in a gallon-sized ziptop bag. Put this bag inside another bag if it seems like a good idea. Squish, knead, or pound the bag until everything is well mixed. (Giving the kids 30 -second turns seemed to work the best- and gave them practice counting.)
Once it's mixed, squish the mixture into a rectangular shape near the top, making the rectangle about an inch narrower on each side than the bag. Put the bag on a cutting board or similar surface. Cut down one side of the bag and across the bottom with scissors. Cut fudge into squares, or use small cookie cutters to make cute shapes. Makes about 1 1/2 pounds.
If fudge is a little too soft, let it chill in the fridge or freezer for a few minutes to firm up.