Chocolate Coconut Cherry Cream Fudge Recipe
Candy Recipes, Truffle Recipes and Fudge Recipes
Easy and Delicious Gifts From Your Kitchen
Chocolate Coconut Cherry Cream Fudge
1 can sweetened condensed milk (not evaporated (14 oz.) milk)
2 tbl Stick butter (not spread)
2/3 cup vanilla chips (4 oz.)
2 cup semisweet chocolate chips (12 oz.)
1/2 cup Dried pitted tart cherries chopped
1/2 cup Sweetened shredded coconut
1. Line a 9 inch square pain with foil, letting foil extend above pan on
2. Stir milk and butter in medium-size saucepan over low heat until
butter melts. Measure 1/3 cup into a small bowl, add vanilla chips and
stir until melted. Stir in cherries. Add chocolate chips to mixture in
saucepan; stir until melted, returning to heat if necessary.
3. Using half the vanilla mixture, drop small teaspoonfuls into prepared
pan, leaving spaces between each. Sprinkle with half the coconut. Spread
chocolate mixture evenly on top, then spoon on remaining vanilla
mixture. Sprinkle with remaining coconut. Refrigerate at least 8 hours
until firm enough to cut.
4. Lift foil by ends to cutting board. Cut fudge in 1-inch squares.
Store airtight with waxed paper between layers.
Butterscotch Crunch variation: Proceed through Steps 1 and 2,
substituting 2/3 cup butterscotch chips for the vanilla chips and 1 cup
thin chow-mein noodles for the dried cherries. Continue through Step 3,
substituting butterscotch mixture for vanilla mixture. Sprinkle with 1/4
cup coarsely chopped salted mixed nuts (in place of the coconut). Spread
with chocolate mixture; sprinkle with another 1/4 cup coarsely chopped
salted mixed nuts.
Proceed through Step 4.
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