Cajeta De Coco Coconut Fudge Recipes

CAJETA DE COCO (COCONUT FUDGE)

Steps:

• 1. In a medium saucepan, combine all the ingredients except for 1 cup of the shredded coconut.
• 2. On medium heat bring the ingredients to a boil, stirring constantly, then simmer for an additional 5 minutes until it comes together and you can see the bottom of the pan when you stir. Let the mixture cool down completely.
• 3. Take a spoonful at a time and form into 1 1/2 balls and place them on waxed paper.
• 4. Put the remaining shredded coconut in a small pan and toast it over medium heat until it just starts to turn brown.
• 5. Put the coconut in a shallow dish and roll the balls in it, coat it completely.
• 6. You can put the covered balls in mini cupcake liners. Chill.

CAJETA CARAMEL FUDGE

Steps:

• Line 9-inch square pan with foil. Spray lightly with cooking spray.
• In large microwavable bowl, microwave chocolate chips and condensed milk uncovered on High 1 minute; stir. Microwave 45 seconds longer; stir until smooth. Add 1 1/2 cups cashews. Spread evenly in pan. Refrigerate 1 hour.
• In medium microwavable bowl, microwave white chocolate and cajeta uncovered on High 1 minute, stir. Microwave 45 seconds longer; stir until smooth. Spread evenly over fudge layer. Sprinkle with 1 cup cashews; press gently into caramel layer. Sprinkle with salt. Refrigerate about 3 hours or until firm. Cut into 6 rows by 6 rows. Store covered at room temperature.

COSTA RICAN COCONUT FUDGE (CAJETA DE COCO

Steps:

• Combine all the ingredients in a pan and cook over low heat, stirring constantly with a wooden spoon.
• Continue to cook for 5 minutes after it reaches a boil.
• As soon as it is cool enough to handle form small balls, place in paper cups.
• Store in sealed container.