Learn how to make toasted coconut fudge with these easy step-by-step recipe instructions. Sweet and delicious, this coconut fudge recipe is addicting. Simple to make, this fudge recipe is terrific for sharing, gifting, or when you want to indulge at home.
This is a delicious fudge recipe to make any time. A terrific dessert recipe, sweet indulgent treat, or for the lunchbox, your whole family will love this fabulous fudge recipe.
Toasted Coconut Fudge Recipe
While fudge can be made all year, it is something special during the holiday season. You can give food gifts of fudge, or add a few pieces to a cookie tray to round it out!
If you enjoy easy homemade fudge recipes, try these:
● Boozy Chocolate Fudge Recipe
● Decadent Chocolate Peanut Butter Fudge
● Orange Creamsicle Fudge Recipe
Tips and variations for making this Toasted Coconut Fudge recipe:
● ½ cup butter = 1 stick in the United States.
● 12 ounces of white chocolate chips are currently one bag in the United States.
● The coconut is toasted in a pan on the stove. You can toast it in a toaster oven at 300ºF, in a single layer. Make sure you do not allow it to burn.
● You can substitute semi-sweet chocolate chips or dark chocolate chips for the white chocolate chips if you prefer those flavors.
● If you want to add nuts, I suggest macadamia nuts (pieces), pecans (pieces), or walnuts (pieces).
● If you do not have coconut extract, substitute vanilla extract. It will not taste as coconut-y, but needs must. Remember it will have different flavors (a significant difference, in my opinion) using vanilla versus coconut extract.
● If you prefer smaller pieces of coconut, give the coconut flakes a quick whirl in a food processor.
● This fudge recipe is made with simple ingredients commonly found in your local grocery store.
● If you plan on making 36 servings, that is cutting 6 rows x 6 rows. If you plan on making 25 servings, that is cutting 5 rows by 5 rows.
● Place one sheet of parchment paper across the pan. Place the second sheet of parchment paper across the first sheet (it is a good idea to form an +).
● It is best if the rest of the ingredients are not altered as they specifically complement or counteract each other in the perfect manner. I would not be able to offer any other suggestions as substitutions that would work in the same manner.
● Fudge can be stored in the fridge or freezer in an airtight container. It will last up to two weeks in either situation. Do not store fudge at room temperature.
Toasted Coconut Fudge Recipe Ingredients:
● 1 cup Unsweetened Coconut Flakes
● 2 cups Granulated White Sugar
● 1 cup Evaporated Milk
● ½ cup Unsalted Butter
● 12 ounces White Chocolate Chips
● 2 teaspoons Coconut Extract
● 7 ounces Marshmallow Fluff
Toasted Coconut Fudge Mise en Place:
● Silicone or Rubber Spatula
● Spoon
● Measuring Cup
● Measuring Spoons
● 8″x8″ Square Baking Pan
● Shallow Frying Pan
● Candy Thermometer
● Large Saucepan
● Parchment Paper
Toasted Coconut Fudge Directions:
1. Lightly grease an 8″ x 8″ square pan and line it with parchment paper (in the shape of a +). Set the prepared baking dish aside.
2. Place the coconut flakes into a shallow frying pan.
3. Place the frying pan on the stove over medium heat and stir continuously for 5 minutes or until the coconut is toasted. Makes sure not to burn the coconut.
4. In a saucepan on the stove, combine sugar, evaporated milk, and butter.
5. Bring the ingredients in the saucepan to a boil over medium-high heat, stirring constantly. Cook for 4 to 5 minutes or until the mixture reaches a temperature between 234ºF to 240ºF as measured by a candy thermometer.
6. Take the saucepan off the heat and immediately add the white chocolate chips, the coconut extract, and the marshmallow fluff. Mix until the white chocolate chips are completely melted and the marshmallow fluff is thoroughly incorporated.
7. Reserve two tablespoons of the toasted coconut on the side, and mix the rest of the toasted coconut flakes into the fudge mixture. Mix together well.
8. Spread the toasted coconut fudge mixture into the bottom of the prepared baking pan. Smooth the top with a spatula.
9. Sprinkle the reserved toasted coconut flakes evenly on the top of the fudge.
10. Allow the coconut fudge to chill til firm in the fridge for 4 hours, up to overnight.
11. Remove the fudge to a cutting board, and cut into 25 (5×5) or 36 (6×6) even squares.
12. Serve immediately.
13. Store the leftovers in an airtight container in the refrigerator.
Toasted Coconut Fudge Recipe
Toasted Coconut Fudge Recipe. Learn how to make toasted coconut fudge with these easy step-by-step recipe instructions. Sweet and delicious, this coconut fudge recipe is addicting. Simple to make, this fudge recipe is terrific for sharing, gifting, or when you want to indulge at home.
Ingredients
- 1 cup Unsweetened Coconut Flakes
- 2 cups Granulated White Sugar
- 1 cup Evaporated Milk
- ½ cup Unsalted Butter
- 12 ounces White Chocolate Chips
- 2 teaspoons Coconut Extract
- 7 ounces Marshmallow Fluff
Instructions
- Lightly grease an 8″ x 8″ square pan and line it with parchment paper (in the shape of a +). Set the prepared baking dish aside.
- Place the coconut flakes into a shallow frying pan.
- Place the frying pan on the stove over medium heat and stir continuously for 5 minutes or until the coconut is toasted. Makes sure not to burn the coconut.
- In a saucepan on the stove, combine sugar, evaporated milk, and butter.
- Bring the ingredients in the saucepan to a boil over medium-high heat, stirring constantly. Cook for 4 to 5 minutes or until the mixture reaches a temperature between 234ºF to 240ºF as measured by a candy thermometer.
- Take the saucepan off the heat and immediately add the white chocolate chips, the coconut extract, and the marshmallow fluff. Mix until the white chocolate chips are completely melted and the marshmallow fluff is thoroughly incorporated.
- Reserve two tablespoons of the toasted coconut on the side, and mix the rest of the toasted coconut flakes into the fudge mixture. Mix together well.
- Spread the toasted coconut fudge mixture into the bottom of the prepared baking pan. Smooth the top with a spatula.
- Sprinkle the reserved toasted coconut flakes evenly on the top of the fudge.
- Allow the coconut fudge to chill til firm in the fridge for 4 hours, up to overnight.
- Remove the fudge to a cutting board, and cut into 25 (5x5) or 36 (6x6) even squares.
- Serve immediately.
- Store the leftovers in an airtight container in the refrigerator.
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Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 159Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 22mgCarbohydrates: 23gFiber: 0gSugar: 21gProtein: 1g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
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Rebecca Payne says
Looks Yummy! Thank you for sharing.