White Coconut Fudge Recipes

CREAMY CHOCOLATE COCONUT FUDGE

Steps:

• Line an 8x8 or 11x7 glass baking dish with wax paper or foil and spray with baking spray. Set aside. (TIP: Make the wax paper extra long so the paper goes up and over the sides of the baking dish, that way you can just pull it out of the pan when the fudge sets)
• Combine semisweet chocolate chips, dark chocolate chunks, and coconut oil in a double boiler (or medium sized sauce pan over low heat).
• Stir constantly until chocolate is smooth and just melted. Be careful not to scorch the chocolate. You want to melt it low and slow.
• When chocolate is melted, remove from heat and stir in the sweetened condensed milk, coconut extract, and vanilla extract.
• Pour chocolate mixture into prepared baking dish. Set aside.
• Heat oven to 325-degrees.
• Spread coconut out evenly on a baking sheet and bake for about 5-10 minutes or until golden brown (you may want to stir it after a few minutes to get even coloring).
• Watch the coconut closely-- it will brown quickly!
• Remove toasted coconut from the oven and sprinkle evenly on top of the fudge (the fudge should still be warm).
• Cover with plastic wrap and refrigerate until set. Cut into 36 squares.

COCONUT FUDGE

Steps:

• 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.

WHITE CHOCOLATE COCONUT FUDGE

Steps:

• Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a boil over medium-low heat, stirring constantly. Cook and stir for 30-40 minutes or until a candy thermometer reads 234° (soft-ball stage)., Remove from the heat; stir in white chocolate and marshmallows until melted. Stir in the coconut, nuts and vanilla. Pour into prepared pan. Let stand at room temperature until cool. , Using foil, lift fudge out of pan; cut into 1-in. squares. Store in an airtight container in the refrigerator.

HOLIDAY WHITE CHOCOLATE FUDGE

Steps:

• Line a 13x9-in. pan with foil; grease foil with 1-1/2 teaspoons butter., In a heavy saucepan, combine sugar, milk and remaining 3/4 cup butter; bring to a rapid boil over medium heat, stirring constantly. Boil 4 minutes, stirring constantly. Remove from heat; stir in baking chips and marshmallow creme until melted. Stir in vanilla. Immediately spread into prepared pan. Refrigerate until firm, 1-2 hours. , Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

DECADENT 3-INGREDIENT FUDGE WITHOUT CONDENSED MILK

Steps:

• Place chocolate chips, evaporated milk, and coconut oil in a medium-sized, microwave-safe bowl.
• Microwave on high for approximately 1 1/2 minutes (the exact timing can vary slightly depending on the power and wattage of your microwave).
• Stir until completely smooth and well-incorporated. (Do not microwave again; just use the heat from the chocolate to continue to melt the other chips.)
• Once the chocolate mixture is smooth, stir in any optional mix-ins that you'd like.
• Pour mixture into an ungreased 8x8" pan (or an 11x7" pan for thinner fudge that's easier to cut into shapes with cookie cutters). Smooth the top and tap or gently shake pan to level the mixture.
• Refrigerate until solid.

WHITE CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch baking dish. Set aside.
• In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
• In the top of a double boiler over lightly simmering water, heat white chocolate, stirring until melted and smooth.
• Fold melted white chocolate and pecans into cream cheese mixture. Spread into prepared baking dish. Chill for 1 hour, then cut into 1 inch squares.

TOASTED COCONUT FUDGE

Steps:

• Line an 8x8 square dish with aluminum foil and spray VERY lightly with non-stick spray.
• Add coconut to a cold, dry (meaning do not add oil, butter or cooking spray) frying pan and heat over medium low heat. Stir frequently until the coconut is golden brown, about 5-10 minutes. Transfer coconut to a bowl and set aside and remove 1 tbsp for topping the fudge.
• Add chocolate chips and sweetened condensed milk to a medium sized pot. Heat over medium heat and stir frequently until the chocolate is completely melted. Remove from heat.
• Stir in coconut (except for 1 tbsp.) and the vanilla extract.
• Transfer fudge to the prepared dish and smooth out the top with a spatula.
• Top fudge with the remaining 1 tbsp. toasted coconut. Use your hand to lightly press the coconut onto the fudge so it will set.
• Refrigerate at least 2 hours, un-covered, before cutting.
• Makes approx. 36 pieces.

COCONUT CREME FUDGE

Steps:

• In large pot over medium heat, cook and stir butter, sugar and milk.
• Bring to boil and boil for 5 minutes or candy temperature of 230 degrees.
• Remove from heat.
• Add marshmallow creme and white chips stirring til well blended and chips are melted.
• Add in coconut and coconut flavoring.
• Mix well and pour into greased or sprayed medium baking dish.
• Cool completely, then chill til firm.

20 BEST FUDGE RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a fudge recipe in 30 minutes or less!

TOASTED COCONUT WHITE CHOCOLATE FUDGE

Steps:

• 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.

WHITE COCONUT FUDGE

Steps:

• Butter sides of heavy 3-quart saucepan. Add the sugar, evaporated milk, and butter. Cook over medium heat to soft ball stage (234 degrees), stirring frequently. Remove from heat. Add almond bark and marshmallows; beat until melted. Quickly stir in coconut, almonds and vanilla. Pour into buttered dish. Cut when cool.