Coconut Creme Fudge Recipe
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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.


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