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Coconut Fudge

Danielle 'Aminah' Samuels

"This recipe always is a hit!"
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2 h 47 m servings 155 cals
Original recipe yields 24 servings

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  • Prep

  • Cook

  • Ready In

  1. Line a baking dish with aluminum foil.
  2. Mix sugar, sweetened condensed milk, coconut cream, and butter together in a pot; bring to a simmer until temperature of milk mixture reaches 225 degrees F (110 degrees C), about 30 minutes.
  3. Stir coconut extract, ginger, vanilla extract, and bitters into milk mixture; continue simmering until temperature reaches 236 degrees F (113 degrees C), about 10 minutes. Remove pot from heat and let fudge stand for 2 minutes.
  4. Pour fudge into the prepared baking dish; refrigerate until set, about 2 hours.


  • Cook's Note:
  • Substitute 1 1/2 cup coconut milk for the coconut cream, if desired.

Nutrition Facts

Per Serving: 155 calories; 5.4 g fat; 26.3 g carbohydrates; 1.7 g protein; 7 mg cholesterol; 25 mg sodium. Full nutrition

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Read all reviews 3
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Ok, so I made this exactly as directed to begin with, cooking to exactly 236 degrees on my candy thermometer. I ended up with a pan of goo . . . tasty goo . . . I could have just eaten it with a...

This is not viable, the recipe is missing ingredients or Methodist wrong!

I made this exactly as directed, using the vanilla and ginger. Cooking to exactly 236 degrees on my candy thermometer. I ended up with a pan of goo. Tasty, but not fudge.