Curry-Kissed Coconut Fudge

1. 1

   Line a 13x9-in. pan with foil or parchment; grease foil with 2 teaspoons butter.

2. 2

   In a large heavy saucepan, cook and stir baking chips, milk and remaining butter over low heat until smooth. Remove from heat; stir in extract and salt. Spread into prepared pan; sprinkle with curry powder. Refrigerate, covered, until firm, about 2 hours.

3. 3

   Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

* Per serving · 4 servings · Values may vary.

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