Toasted coconut white chocolate fudge
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A creamy white chocolate fudge with marshmallow fluff and toasted coconut. It freezes well, so it works for making ahead and gifting.
Ingredients
- 3 cups sugar
- 3/4 cup butter
- 2/3 cup evaporated milk
- 12 oz white chocolate or vanilla candy coating
- 1 7 oz jar marshmallow fluff
- 2 tablespoons cream of coconut
- 1 cup toasted coconut
- 1 teaspoon coconut extract
Equipment
- saucepan
- candy thermometer
- 9-inch square pan
Directions
- Line a 9-inch square pan with parchment paper.
- In a saucepan over medium heat, stir together the sugar, butter, and evaporated milk. Bring to a rapid boil, stirring nonstop, then cook for 4 minutes or until a candy thermometer reads 234°F.
- Take off the heat and stir in the white chocolate and marshmallow fluff.
- Mix in the cream of coconut, coconut extract, and all but 2 tablespoons of the toasted coconut.
- Pour into the pan and sprinkle the coconut you saved over the top.
- Let it set completely before cutting.
Notes
Freeze airtight up to 3 months (cut into pieces first); thaw a piece at room temperature several minutes or the container in the refrigerator overnight. Candy thermometer: 234°F.