by hardlikearmour
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by Sarah Shatz
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by hardlikearmour
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by Sarah Shatz
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by Sarah Shatz
A&M's Testing Notes:
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Expand2 13.5 ounce cans regular coconut milk (I use Chaokoh brand or another high-fat version) Ask a question about this ingredient
1 cup firmly packed light brown sugar (8 oz) Ask a question about this ingredient
3/4 teaspoons Diamond kosher salt (if using Morton's scale back to 1/2 tsp) Ask a question about this ingredient
3 ounces bittersweet chocolate, finely chopped Ask a question about this ingredient
2 teaspoons vanilla or coconut extract Ask a question about this ingredient
3 tablespoons dark rum, coconut rum, or cognac (optional) Ask a question about this ingredient
Combine coconut milk, brown sugar, and salt in a 12-inch or larger heavy skillet. Heat over medium heat until sugar dissolves, stirring occasionally. Increase heat to medium-high and cook until reduced and thickened, stirring more frequently as the mixture thickens; this should take 15 to 20 minutes. The mixture will become darker, and the bubbles will go from being somewhat frothy to looking more like bubbling lava. A wooden spoon or heat-proof spatula scraped along the bottom from one end to another should leave a trail that "heals" within a few seconds. When this happens, remove from heat.
Ask a question about this stepAdd the chocolate, wait about 1 minute, then stir to incorporate. Once chocolate is fully melted, stir in the vanilla and optional liquor.
Ask a question about this stepTransfer to fondue pot or ceramic bowl. If using a fondue pot, make sure the heat is low to prevent scorching. Serve with fresh fruit (bananas, pineapple, strawberries, etc...) and/or angel food or pound cake cubes.
Ask a question about this stepNB: If you are not a fan of chocolate, feel free to omit it. The flavor without is a good balance of caramel and coconut.
Ask a question about this stepThanks, Syronai! I love the cajeta alone, too. It's great stirred into coffee.
I'll try that! It's also great over Vanilla Coconut Bliss ice cream. My next project is to bake it into muffins.
Congratulations hardlikearmour ~ can't wait to try this recipe ~ what a fantastic combo of flavors!
Thanks, LocalSavour! My husband just told me one of his freshmen students made my fondue! How cute is that?
What an unusual and fantastic sounding recipe. I am a major fan of coconut and chocolate, and dipping pretzels in is brilliant. Can't wait to try this one!
Made a batch this evening for my brother and our vegan friend using the Endangered Species 70% chocolate bar and organic, vegan demerara sugar. Came out perfectly. Pretzels were the favorite dipper. Great suggestion, A&M!
Congrats, this looks delicious and I love the flavor combinations.
So excited to see that this won!!! Congrats! You SO deserve it!
Bravo for the win! I might have to save this recipe for company!
Yay!!! Many well-deserved congrats!!! So happy for you!
So well-deserved! Brava!
Thanks to all for your kind words and support! I'm sneaking a few food52 minutes in between appointments, and have felt abuzz all day. Love, love, love food52 -- ps. to my brother, I don't need an intervention ;-)
Hahaha! We probably all need an intervention! :)
Congratulations hla!
Yay! I'm so thrilled for you with this win, hardlikearmour. It is a great recipe to represent your prolific and creative repertoire. Hope you will celebrate big!
huzzah! congrats on your win!
Woo hoo! I am so thrilled for you! Can't wait to make this (after I lose the 5 pudding pounds I gained) :)
lol...i'm feeling you on that! there are several pudding recipes i really want to try, but will need to wait for sometime when i've been more virtuous.
congratulations on another great recipe, hardlikearmour!
Hurrah! Congrats on a well deserved win!
Yipee!! Congratulations, Sara! I am so happy for you!
Thanks for trying it! I'm really happy you enjoyed it. I love it in coffee, too, though I actually prefer the non-chocolate version that way.
Congrats! Just voted for you! Good Luck! :)
Wow! Thank you.
This is coming out for the Oscars on Sunday! Any way to prepare it a bit in advance?
Sorry for the delayed response, work has gotten in the way of my food52 time :p You can make the whole thing ahead, and either put it in a microwave safe bowl then heat at 50% for several minutes, until warmed through, stirring occasionally OR put it in a metal bowl you can heat over a pan of water like a double boiler. It can be served either warm or at room temp (is more pudding texture at room temp.)
ps. I store in a tightly sealed container in the fridge.
I'm just thrilled your second batch came out well! I've been sneaking spoonfuls of the batch I just made. It's really yummy straight from the fridge.
This looks fabulous. I love the idea of using coconut milk to make cajeta, I am going to have to try this recipe soon.
The cajeta alone is delicious. I sometimes make a half batch to put in our morning coffee.
Thanks, mrslarkin! I'm ecstatic.
Yes, ditto!!!
Thanks, nannydeb!
Wow! My daughter is urging me to make this. Might be just the thing for the red carpet shows.
I urge you to try it as well!
Thanks, Sagegreen! I was surprised not to see your fondue in the running, since it sounds so delicious.
Thanks, drbabs!
This looks great! Any excuse to sneak cajeta into my food and I'm all in!
Cajeta is a good thing!
This looks absolutely fabulous!!!! I definitely need to make this one. I'm so happy to see you in the finalists again!! You rock, girl!!!
Thanks, ChezSusanne! I'm definitely happy, too!
Yahoo! Congrats, hardlikearmour!! Thrilled this is a finalist. Not sure how I missed this last week.
Thanks, gingerroot. It does seem up your alley!
Thanks, Midge! I hope you give it a try.
YAY!!!!!!!!!!!!!!!!!! You rock lady!!!! I'm so glad this is a finalist!!!! I mean, I'm all for melted cheese and everything, but there is almost nothing better than chocolate and coconut. Yippee! I'm off to vote for you now!
Thanks so much fiveandspice! I love cheese fondue, too, and if I had to either give up cheese or chocolate I'd have trouble choosing. Thank goodness I don't have to give up either!
This sounds amazing!! A huge increase in sophistication from the Toblerone, cream, and cognac chocolate fondue of the 1970s. What do you make of A&M's pretzel option? And congratulations on being a finalist. The two finalists are so different that after this week, there'll really be no need to pick a favorite--we can all love them both.
Thanks, Greenstuff! I LOVE the idea of the salted pretzel, and wish I'd come up with it. It's definitely interesting to have a sweet vs. savory contest.
Thanks, aargersi! I'm thrilled to be a finalist!
Wow, looks like I need to bump all the kids off the guest list for the next fondue party. Even if they might want to eat it, I don't think I will want to share.
LOL, cheese1227. Just make a double batch, and omit the rum for the kids portion. Plenty to go around!
This sounds incredible - thanks for pointing out the vegan version. Delicious!!
Thanks, Megan! It's nice that vegan sugar is pretty easy to find these days, and either turbinado or demerara should work. It's so rich that no one would even suspect it's vegan!
sorry - meg! not megan
Wowzah! Thanks for directing me to your recipe - it is definitely going on the must try list!
Thanks, fiveandspice! I could personally eat it with a spoon. Let me know how it works out for you if you try it.
Oh, yes! Like a liquid Mounds bar. You could dip almonds into it, if you felt like a nut. ;)
The coconut flavor is pretty subtle, I definitely taste the chocolate and caramel notes more. Without the chocolate the coconut shines through more. I make the non-chocolate version and stir it in my coffee. I'm going to edit the recipe as suggested by aargersi to amp up the coconut for the lovers!
YUM on THIS! Love love! What about coconut rum for the liquor? Or would that be too sweet? I am a big fan of coconut. And caramel. And hardlikearmour :-)
I think coconut rum would be great in it, especially if you're a coconut fan! I'm a huge coconut fan, but am aware not everyone is. You could also go with coconut extract in place of vanilla if you wanted more coconuttiness.
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
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For the fondue, you'll need: chocolate, rum, vanilla, coconut milk, brown sugar, and salt.
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This makes a lot of fondue -- you start with two cans of coconut milk.
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Brown sugar adds depth and color to the caramel.
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Quick computer check!
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The cajeta takes about 15 minutes to thicken.
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It goes through several stages as it cooks.
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Amanda preps a variety of stuff for dipping: pound cake, clementine and pear slices, and extra-dark pretzels.
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Assessing her work. Apparently, Kristen approves.
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The cajeta is done when you can draw a line with your spoon, and it takes a second to "heal."
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This is more of a caramel fondue than a chocolate fondue -- the chocolate is there more for flavor than texture.
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A little rum never hurts...
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We used Goslings, of Dark 'n' Stormy fame.
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Transferring the fondue from saucepan to fondue pot.
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Pound cake!
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Pear.
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And our favorite, the extra-dark pretzels.
I've only so far made the cajeta without the chocolate and it's delicious! I adore caramel, though can't really do the dairy--now I have a perfect substitute. Grats on the win, you totally deserve it.