Mixing Coconut Oil When Making Healthy Homemade Fudge

Video Transcript

"Okay we have our water starting to boil on the stove. Let's get our ingredients into our bowl. First we're going add the coconut oil. You need a cup of this stuff and this is something you don't have to refrigerate after you open it. You'll notice depending on how warm it is in your kitchen or your house, or even the altitude you're at will depend on the consistency of this. The warmer it gets it just melts into a liquid, like whoa. But when it's reasonably cool; you can see it's pretty solid. So just you know, it's not a big deal because we're going to heat it. But don't be weirded out when you open the jar and you see that you can't pour it necessarily. But it's not hard you know, as you can see it's really easy for me just to scrape out. So, especially if it's even a little bit warmer, it's even mushier if you will. So let's get a cup of this into our bowl and it just takes a second of you just kind of carving out your coconut oil. There we go. And kind of mush it down you know. Mine is reasonably solid, so try to mash it down because you want to make sure you get an actual cup. You know you want an accurate measurement of this stuff. So, this stuff is so yummy, I cook with it a lot. It's really great to cook with chicken or to make french toast. Uh.. That just a very very slight hint of that coconut with French toast, really really wonderful. My sister just eats this stuff straight with a spoon. Just mash it down in there, oops. Just a little bit more and we'll be ready to put this in the bowl. Mine is pretty solid. Alright, roughly measured a cup. Just get this in here. And the great thing of when you measure this oil in the cup first it actually will kind of grease down the sides of the cup so when you add the next ingredients, it won't stick to the cup. Imagine that. I'm just going to keep scraping this down the bowl and then we'll get started on the rest of our ingredients. "