When I visited Grandpa and Grandma, this was my favorite supper. Enjoy, I hope!
| Prep Time: | 5 mins |
| Cook Time: | 40 mins |
| Additional Time: | 2 hrs 2 mins |
| Total Time: | 2 hrs 47 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 2 cups white sugar
- 1 (14 ounce) can sweetened condensed milk
- 1 cup coconut cream
- 1 tablespoon butter
- 1 ½ teaspoons coconut extract (Optional)
- ½ teaspoon ginger
- ¼ teaspoon vanilla extract
- 2 dashes Angostura bitters (Optional)
Instructions
- Line a baking dish with aluminum foil.
- Mix sugar, sweetened condensed milk, coconut cream, and butter together in a pot; bring to a simmer until temperature of milk mixture reaches 225 degrees F (110 degrees C), about 30 minutes.
- Stir coconut extract, ginger, vanilla extract, and bitters into milk mixture; continue simmering until temperature reaches 236 degrees F (113 degrees C), about 10 minutes. Remove pot from heat and let fudge stand for 2 minutes.
- Pour fudge into the prepared baking dish; refrigerate until set, about 2 hours.
- Substitute 1 1/2 cup coconut milk for the coconut cream, if desired.
Nutrition Facts
| Calories | 155 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 25 mg |
| Sugars | 26 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
It didn’t turn into fudge and I was supposed to make it for an event tomorrow
yes first time making fudge all together and my friends were In awww that it tasted and came out great I will just add a bit more ginger but it was delicious
Made it but tweaked it a little; 1 can coconut milk 1can coconut cream 1can condense milk Pinch salt 2tlbs of butter Stirred until thickened and turned light brown, added the butter, stirred for a minute or 2 , transfer to an oil/butter pan, waited a bit and cut with a bread cutter. Last part needs to be done quick. Next time I’m gonna take of the heat couple minutes before. I did visited a couple of YouTube videos. Lol Not bad for my first try, I think some people just didn’t let it simmer down enough
This is not viable, the recipe is missing ingredients or Methodist wrong!
I made this exactly as directed, using the vanilla and ginger. Cooking to exactly 236 degrees on my candy thermometer. I ended up with a pan of goo. Tasty, but not fudge.
Ok, so I made this exactly as directed to begin with, cooking to exactly 236 degrees on my candy thermometer. I ended up with a pan of goo . . . tasty goo . . . I could have just eaten it with a spoon, it was that good . . . but I really wanted to be able to slice it like fudge, so I put it back into the pan and heated it again to a firm ball stage. It set up just like fudge, and cut well, but it’s a bit grainy. I wish I would have just left it at the gooey stage and put it in a jar and used it as an ice cream topping or to add to coffee. Would make again that way, but not as fudge.