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My review
Coconut Fudge
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Danielle 'Aminah' Samuels
"This recipe always is a hit!"
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Ingredients
2 h 47 m servings 155Original recipe yields 24 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Line a baking dish with aluminum foil.
- 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.
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Footnotes
- Cook's Note:
- Substitute 1 1/2 cup coconut milk for the coconut cream, if desired.
Nutrition Facts
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Reviews
Read all reviews 4Most helpful
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Newest
4/14/2017
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...
4/7/2019
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...
3/9/2018
This is not viable, the recipe is missing ingredients or Methodist wrong!
1/16/2018
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.