Coconut Creme Fudge – a delicious recipe with sugar, Butter, milk, marshmallow creme, white baking chips, shredded coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line 8- or 9-inch square pan with aluminum foil, extending foil over edges.
2
Spray foil with no-stick cooking spray.
3
Set aside.
4
Combine sugar, butter and evaporated milk in nonstick 4-quart saucepan.
5
Cook over medium heat until butter is melted and mixture comes to a boil.
6
Continue cooking until mixture reaches 230F on candy thermometer or small amount dropped into ice water forms a fine, thin thread.
7
Remove from heat.
8
Stir in marshmallow creme and white baking chips until chips are melted and mixture is smooth.
9
Add 2 1/2 cups coconut and coconut flavoring; mix well.
10
Spread mixture into prepared pan.
11
Sprinkle fudge with 1/2 cup toasted coconut.
12
Refrigerate 4 hours or until firm.
606
kcal
Calories
24
g
Fat
102
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups sugar, 1/2 cup Land O Lakes Butter, cut into chunks, 1 (5-ounce) can (2/3 cup) evaporated milk, 1 (7-ounce) jar marshmallow creme, and more.
Yes, Coconut Creme Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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