Simple and quick white chocolate fudge filled with lots of toasted coconut!
Kitchen insight for this post was provided by GE Café™ Series
Anytime I travel, I sample as much food as I can in the hopes that my favorite recipes can be recreated at home. My family and I are beach bums at heart; we love to spend as much time near the ocean as possible. When we aren’t burying each other in the sand, we spend time walking around the local shopping areas taking in the sounds and smells of all the restaurants and bakeries. This past summer we found ourselves walking by one of the best ice cream shops around. While my kids were making googly eyes over the various ice cream and gelato flavors, I was salivating over all the fudge!
I mean they had every kind of fudge imaginable and they were such thick, huge pieces! I took one glance at the toasted coconut white chocolate fudge and knew that was the one I was going to try! Oh my gosh, that fudge! It was so creamy and rich with flecks of toasted coconut running throughout. In a word, it was divine. I couldn’t wait to get home and try to make my own version!
The kids and I like to deliver food gifts to our friends and neighbors each Christmas. Fudge is a such a wonderful thing to make to give away as gifts. It’s easy, quick, can easily be doubled, tripled (or halved if necessary) and it comes in so many different flavors. This year, the kids and I are giving away tins of this white chocolate fudge.
Before I began making the fudge base, I toasted my coconut. You can read more about how to toast coconut here. I started my fudge recipe by combining evaporated milk, sugar, and butter which I brought to a boil on my stove top ( to 234 degrees).
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. Once the fudge comes to the perfect temperature, I removed it from the heat, whisked in the remaining ingredients and then poured out my mixture into a parchment lined square baking pan.
I placed my fudge in the refrigerator to set before cutting into squares. The squares are thick, so be sure to cut them into small pieces; a little bit will go a long way. Alternatively, if you like thinner squares of fudge, you can use a 9 x13 inch pan instead.
The holidays are here, and this toasted coconut white chocolate fudge will make gift giving easy!
- 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.
Nutrition InformationYield 32 Serving Size 1
Amount Per Serving Calories 224 Total Fat 10g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 3g Cholesterol 16mg Sodium 70mg Carbohydrates 34g Fiber 1g Sugar 31g Protein 1g