Coconut Crème Fudge
Coconut Crème Fudge
If coconut is one of your favorite flavors, this is the fudge for you.
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30 min
Prep Time
04 hrs 30 min
Total Time
80
candies Ingredients
2 cups sugar
12 cup Land O Lakes® Butter, cut into chunks
1 (5-ounce) can (23 cup) evaporated milk
1 (7-ounce) jar marshmallow crème
1 (12-ounce) package (2 cups) white baking chips
2 12 cups shredded coconut
1 teaspoon coconut flavoring
12 cup shredded coconut, toasted
How to make
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STEP 1
Line 8- or 9-inch square pan with aluminum foil, extending foil over edges. Spray foil with nonstick cooking spray. Set aside.
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STEP 2
Combine sugar, butter and evaporated milk in nonstick 4-quart saucepan. Cook over medium heat until butter is melted and mixture comes to a boil. Continue cooking until mixture reaches 230°F on candy thermometer or small amount dropped into ice water forms a fine, thin thread. Remove from heat.
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STEP 3
Stir in marshmallow crème and white baking chips until chips are melted and mixture is smooth. Add 2 1/2 cups coconut and coconut flavoring; mix well. Spread mixture into prepared pan. Sprinkle fudge with 1/2 cup toasted coconut. Refrigerate 4 hours or until firm.
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STEP 4
Lift fudge out of pan, using foil ends. Cut into 1-inch squares. Store refrigerated.
Tip #1
To toast coconut, spread in single layer on ungreased 15x10x1-inch baking pan. Bake at 350°F, stirring occasionally, 5-10 minutes or until light golden brown. Remove from pan; cool completely.
80 Calories
4 Fat (g)
5 Cholesterol (mg)
25 Sodium (mg)
12 Carbohydrates (g)
0 Dietary Fiber
1 Protein (g)
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