Toasted coconut white chocolate fudge

Course Snack

Cuisine American

Keyword coconut fudge, freezer fudge, marshmallow fudge, white chocolate fudge

Prep Time 15

Cook Time 10

Total Time 25

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

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.