This recipe always is a hit!

Gallery

Recipe Summary

prep:
5 mins
cook:
40 mins
additional:
2 hrs 2 mins
total:
2 hrs 47 mins
Servings:
24
Yield:
24 servings
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line a baking dish with aluminum foil.

    Advertisement
  • 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.

  • 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.

  • 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

155 calories; protein 1.7g; carbohydrates 26.3g; fat 5.4g; cholesterol 6.8mg; sodium 24.6mg. Full Nutrition
Advertisement

Reviews (4)

Read More Reviews

Most helpful critical review

Rating: 3 stars
04/15/2017
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 spoon, it was that good . . . but I really wanted to be able to slice it like fudge, so I put it back into the pan and heated it again to a firm ball stage. It set up just like fudge, and cut well, but it's a bit grainy. I wish I would have just left it at the gooey stage and put it in a jar and used it as an ice cream topping or to add to coffee. Would make again that way, but not as fudge. Read More
(6)
4 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 3 stars
04/14/2017
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 spoon, it was that good . . . but I really wanted to be able to slice it like fudge, so I put it back into the pan and heated it again to a firm ball stage. It set up just like fudge, and cut well, but it's a bit grainy. I wish I would have just left it at the gooey stage and put it in a jar and used it as an ice cream topping or to add to coffee. Would make again that way, but not as fudge. Read More
(6)
Rating: 1 stars
03/09/2018
This is not viable the recipe is missing ingredients or Methodist wrong! Read More
Rating: 3 stars
04/07/2019
Made it but tweaked it a little; 1 can coconut milk 1can coconut cream 1can condense milk Pinch salt 2tlbs of butter Stirred until thickened and turned light brown added the butter stirred for a minute or 2 transfer to an oil/butter pan waited a bit and cut with a bread cutter. Last part needs to be done quick. Next time I m gonna take of the heat couple minutes before. I did visited a couple of YouTube videos. Lol Not bad for my first try I think some people just didn t let it simmer down enough Read More
Advertisement
Rating: 2 stars
01/16/2018
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. Read More
Advertisement