Coconut Fudge

  2.5 – 6 reviews  • Fudge Recipes

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

  1. 2 cups white sugar
  2. 1 (14 ounce) can sweetened condensed milk
  3. 1 cup coconut cream
  4. 1 tablespoon butter
  5. 1 ½ teaspoons coconut extract (Optional)
  6. ½ teaspoon ginger
  7. ¼ teaspoon vanilla extract
  8. 2 dashes Angostura bitters (Optional)

Instructions

  1. Line a baking dish with aluminum foil.
  2. 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.
  3. 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.
  4. Pour fudge into the prepared baking dish; refrigerate until set, about 2 hours.
  5. 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

Natalie Butler
It didn’t turn into fudge and I was supposed to make it for an event tomorrow
Lisa Floyd
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
Rebecca Crane
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
Danielle Shepard
This is not viable, the recipe is missing ingredients or Methodist wrong!
Dana James
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.
Sara Rodriguez
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.

 

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