Ingredients:

2 cups granulated sugar
1/ 2 cups coconut milk
1/4 cup ghee
1/4 cup cocoa butter

In a medium saucepan, combine all ingredients and bring to boil, stirring occasionally. Remove stirring spoon and allow mixture to boil for five minutes, do not stir. Remove from heat and allow to cool for 2 minutes. Using caution with hot mixture beat with a stand mixer for approximately 4 minutes or a hand mixer for 5 minutes or until thick and creamy. Working quickly, dip fruit or GFCF pretzels into mixture and transfer onto wax paper. If using as a candy base or fudge, transfer into well greased shallow glass or metal pan.
Adapted from The Food Allergy Kitchen Cookbook