Coconut Creme Fudge
9 tb Unsalted butter softened, -divided
3/4 c Whipping cream
1/2 c Half-n-half
3 1/2 c Sugar
2 ts Vanilla extract
1/2 c Shredded coconut plus 1 tb
Line an 8" square baking pan with aluminum foil that extends over the
sides, then butter the foil with 1 tb of the butter. Set aside. In a
3-qt heavy bottomed saucepan, over medium heat, cook the cream,
half-n-half, sugar, salt and the remaining 8 tb of butter until the
sugar is dissolved and the butter is melted (about 5 minutes), stirring
constantly with a long handled spoon. Bring the mixture to a boil, then
brush down the sides of the pan with a pastry brush dipped in warm
water, to prevent the sugar from crystallizing.
Place a sugar thermometer in the pan and cook the mixture without
stirring until it registers 238 degrees on a candy thermometer (about 12
minutes). Remove the pan from the heat, remove the thermometer from the
pan, and place the thermometer in warm water. Stir in the vanilla
extract. Sprinkle a marble board or the back of a baking sheet with cold
water, and immediately pour the hot mixture onto the marble. Do not
scrape out the bottom of the pan. Let the mixture cool on the marble
until it registers 110 on the thermometer (about 5 minutes, or 15 if
using a baking sheet.)
Transfer the fudge into a bowl and beat by hand or with a mixer until it
starts to thicken and loses it's shine, (about 10 minutes). Mix in the
coconut and vanilla. Turn the fudge into the prepared pan. Place the pan
on a cooling rack and let it set completely at room temperature (1 or 2
hours.)
Remove the fudge from the pan by lifting out the aluminum foil. Invert
the fudge onto a cutting board and peel off the foil. Cut into 1"
squares with a large chef's knife. Between layers of fudge place waxed
paper and store in a tightly covered container. It will keep for 1 month
in the fridge or 10 days at room temperature. |