Coconut Fudge – a delicious recipe with sugar, chocolate, milk, butter, vanilla, flaked coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine sugar, grated chocolate, milk, and butter in a large Dutch oven; cook over medium heat, stirring constantly, until sugar dissolves. Cover and continue to cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, stirring occasionally, until mixture reaches soft ball stage (234u00b0).
2
Remove from heat; let stand 15 minutes or until mixture cools to lukewarm (110u00b0). Do not stir. Add vanilla and coconut; beat mixture with a wooden spoon until mixture thickens and begins to lose its gloss.
3
Working rapidly, spread mixture into a buttered 9-inch square baking pan. Mark top of warm candy into 1 1/2-inch squares, using a sharp knife. Cool completely before cutting into squares. Store in an airtight container.
962
kcal
Calories
24
g
Fat
185
g
Carbs
5
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 6 ingredients. The key ingredients include: 3 cups sugar, 2 (1-ounce) squares unsweetened chocolate, grated, 1 1/2 cups milk, 2 tablespoons butter, and more.
Yes, Coconut 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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