Toasted coconut white chocolate fudge is a dessert fit for any occasion.
Simple and quick white chocolate fudge filled with lots of toasted coconut!
We make this coconut fudge recipe with toasted coconut, marshmallow fluff, and white chocolate for the perfect flavor combination. This white chocolate marshmallow fudge is a favorite of ours and we especially love to gift it out during the holidays to friends and family. Made with just a few basic ingredients and on the stovetop, it doesn’t take too long to come together.
Fudge with Coconut
coconut white chocolate fudge looks like fallen snow and tastes like a million bucks. It’s so creamy and rich with flecks of toasted coconut running throughout. It’s simply divine and wonderful. You’re going to love eating this coconut fudge almost as much as gifting it away for holiday presents because watching the recipient’s reaction is almost as great as experiencing it yourself. This is the kind of fudge that you dream about for years to come.
- Granulated sugar
- Evaporated milk
- White chocolate or vanilla candy coating
- Marshmallow fluff
- Cream of coconut
- Toasted coconut
- Coconut extract
How to Make Toasted Coconut White Chocolate Fudge
- Prepare your pan by lining a 9-inch square baking dish with parchment paper. This will make it easier to remove the fudge later. Set the pan aside until needed.
- In a saucepan, combine the sugar, butter, and evaporated milk over medium heat.
- Bring the mixture to a rapid boil while stirring constantly.
- Continue to cook for 4 minutes or until the candy thermometer registers 234 degrees F.
- Remove the pan from the heat and stir in the chocolate and marshmallow fluff.
- Add in the coconut cream, all but 2 tablespoons of the shredded toasted coconut, and the coconut extract. Stir to combine.
- Pour the fudge into the prepared pan and top with your reserved toasted coconut.
- Allow the fudge to set completely before slicing and serving.
- Cream of coconut is found in the drink mixer section of your grocery store.
- If you do not own a candy thermometer, I highly suggest you get one. They are not that expensive and they can be found right in your grocery store.
- If you like thinner squares of fudge, you can use a 9 x13 inch pan instead.
How do I toast coconut?
To toast coconut, place shredded coconut in a single layer into a 300-degree oven. Toast the coconut for 15 minutes, turning the coconut every 5 minutes. Coconut burns quite quickly, so pay close attention. Alternatively, you can toast it on a skillet over medium heat stirring constantly until golden brown.
Why is fudge not creamy?
If you overcook the sugar mixture and cause the fudge mixture to become too hot it will end up grainy and not creamy. Make sure to keep a close eye on the temperature of this fudge as you are making it to make sure that it turns out perfectly. alternatively not reaching the proper temp and undercooking the fudge will cause it to not be set up correctly.
Can I freeze fudge?
Yes, this fudge can be frozen in an airtight container for up to 3 months. I recommend cutting it into serving-sized pieces after it has been set before freezing as that will make serving easier later. Just place into a container and freeze. When ready to eat, take a piece and thaw at room temperature for several minutes or place the container in the fridge to thaw overnight.
Here are some more fabulous fudge recipes you’re going to love all season long!
- 3 cups sugar
- 3/4 cup butter
- 2/3 cup evaporated milk
- 12 oz white chocolate or vanilla candy coating
- 1 7 oz jar marshmallow fluff
- 2 tablespoons cream of coconut (found in drinker mixer section of your grocery store)
- 1 cup toasted coconut
- 1 teaspoon coconut extract
- Prepare your pan by lining a 9 in square baking pan with parchment paper. Set aside.
- In a saucepan combine sugar, butter and evaporated milk over medium heat. Bring mixture to a rapid boil stirring constantly. Continue to cook for 4 minutes or until candy thermometer registers 234 degrees.
- Remove the pan from the heat, stir in chocolate and marshmallow fluff.
- Add in coconut cream, coconut (reserving 2 tablespoons) and extract.
- Pour into prepared pan, top with reserved toasted coconut.
- Allow fudge to set completely before cutting into squares.
Amount Per Serving Calories 224Total Fat 10gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 3gCholesterol 16mgSodium 70mgCarbohydrates 34gFiber 1gSugar 31gProtein 1g