470 g and 135 g (2 cup and 1/2 cup) coconut cream (divided)
670 g (31/2 cups) granulated sugar
75 g (1/4 cup) corn syrup
1 tsp salt
1 tbsp vanilla extract
16 oz semisweet chocolate
85 g (1 cup) cocoa powder
150 g (11/2 cups) chopped walnuts
Steps
Toast the nuts for 20 minutes at 300 F.
Line a 9 x 13 pan with parchment paper.
Mix 470 grams coconut cream, sugar, corn syrup, and salt in a saucepan, making sure not to get sugar on the sides of the pan, which can cause crystallization.
Bring the mixture to a boil over high heat, then reduce heat to medium-low.
Insert a candy thermometer and let the mixture reach 250 F.
Pour the mixture into a mixing bowl. Do not scrape the bottom of the pan, as there may be bitter or burnt sugar.
Whisk in the remaining 135 grams of coconut cream and vanilla extract.
Allow the mixture to cool to around 210 F, and beat in the chocolates with an electric mixer until smooth.
Fold in the nuts.
Press the fudge into the prepared dish, and allow to cool in the refrigerator for at least two hours before cutting.