I always thought I was a semi-sweet chocolate-only kind of fudge person. I never thought that would change. But now I'm questioning what I know about myself, because this fudge is unreal. UNREAL. I made this as a present for coworkers, and it was pretty much unanimously decreed as super delicious. I highly recommend making this part of your yearly holiday preparations.
Note: I used Ghirardelli white chocolate chips. I also actually poured this into two 8-inch disposable foil pans, and it worked well. A 9-inch pan will get you really thick fudge.
Toasted Coconut White Chocolate Fudge
From Lemons for Lulu blog
1 cup sweetened shredded coconut
3 cups granulated sugar
¾ cup unsalted butter
1 (5-ounce) can evaporated milk
12 ounces white chocolate chips
1 (7-ounce) jar marshmallow creme
2 tablespoons cream of coconut (found in drink mixer section of your grocery store)
1 teaspoon coconut extract
Preheat oven to 350°F. Spread the coconut out in a thin layer on a half sheet pan or cookie sheet. Bake for 6 to 8 minutes, or until the coconut is light brown. Remove the pan from the oven quickly and transfer the coconut to a dish so that it doesn't burn.
In a saucepan combine sugar, butter, and evaporated milk over medium heat. Bring mixture to a rapid boil, stirring constantly. Continue to cook for 4 minutes, or until a candy thermometer registers 234°F. Remove the pan from the heat, stir in the chocolate and marshmallow fluff. Add in coconut cream, coconut (reserving 2 tablespoons), and extract. Pour into prepared pan, top with reserved toasted coconut.
Allow fudge to set completely before cutting into squares.
No comments:
Post a Comment