Bakers Flaked Coconut Chocolate Fudge Food

BAKER'S CLASSIC CHOCOLATE FUDGE

Steps:

• Line 8-inch square pan with foil. Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min.; stir until completely melted. Stir in nuts and vanilla.
• Spread onto bottom of prepared pan.
• Refrigerate 2 hours or until firm. Use foil to lift fudge from pan before cutting into pieces.

CREAMY CHOCOLATE COCONUT FUDGE

Steps:

• Line an 8x8 or 11x7 glass baking dish with wax paper or foil and spray with baking spray. Set aside. (TIP: Make the wax paper extra long so the paper goes up and over the sides of the baking dish, that way you can just pull it out of the pan when the fudge sets)
• Combine semisweet chocolate chips, dark chocolate chunks, and coconut oil in a double boiler (or medium sized sauce pan over low heat).
• Stir constantly until chocolate is smooth and just melted. Be careful not to scorch the chocolate. You want to melt it low and slow.
• When chocolate is melted, remove from heat and stir in the sweetened condensed milk, coconut extract, and vanilla extract.
• Pour chocolate mixture into prepared baking dish. Set aside.
• Heat oven to 325-degrees.
• Spread coconut out evenly on a baking sheet and bake for about 5-10 minutes or until golden brown (you may want to stir it after a few minutes to get even coloring).
• Watch the coconut closely-- it will brown quickly!
• Remove toasted coconut from the oven and sprinkle evenly on top of the fudge (the fudge should still be warm).
• Cover with plastic wrap and refrigerate until set. Cut into 36 squares.

COCONUT-FUDGE BARS

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Melt 3/4 cup butter; mix with crumbs. Press onto bottom of pan.
• Bring remaining butter, sugar, milk and marshmallows to boil in large saucepan on medium heat, stirring constantly. Cook and stir 5 min. Add chocolate; cook until melted, stirring frequently. Pour over crust.
• Top with nuts and coconut. Refrigerate 2 hours or until firm.

EASY CHOCOLATE FUDGE RECIPE

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides of pan. Set aside.
• Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min.
• Stir until chocolate is completely melted. Blend in vanilla and add-ins.
• Spread into prepared pan.
• Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares to serve.

BAKER'S FABULOUSLY FLAWLESS FUDGE

Steps:

• Spread nuts on cookie sheet and bake at 350°F (180°C) for 10 minutes to toast; cool.
• Melt chocolate with milk in large microwaveable bowl in microwave on HIGH 2 to 3 minutes or until chocolate is almost melted. Stir until chocolate is completely melted.
• Stir in vanilla and nuts. Spread in foil-lined 8 inch (20 cm) square pan.
• Chill 2 hours or until firm. Cut into squares.
• VARIATIONS: PEANUT BUTTER FUDGE - Omit nuts. Drop 1/2 cup (125 mL) peanut butter by teaspoonfuls on top of fudge. Swirl with knife to marble.
• WHITE CHOCOLATE LAYERED FUDGE - Prepare fudge as directed using 3/4 cup (175 mL) nuts, 1 pkg (225 g) Baker's Semi-Sweet Chocolate, 3/4 cup (175 mL) sweetened condensed milk and 1 tsp (5 mL) vanilla. Spread in prepared pan. Melt 1 pkg (170 g) Baker's White Chocolate. Stir in remaining 1/2 cup (125 mL) sweetened condensed milk. Spread over dark chocolate layer. Chill as directed.

CHOCOLATE COCONUT FUDGE

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave semi-sweet chocolate and 1 cup milk in medium microwaveable bowl on MEDIUM (50%) 1-1/2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted.
• Add coconut; mix well. Spread onto bottom of prepared pan.
• Microwave white chocolate and remaining milk in separate microwaveable bowl 1-1/2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted. Drop by tablespoonfuls over semi-sweet chocolate layer; swirl with knife. Refrigerate 2 hours. Use foil handles to lift fudge from pan before cutting into pieces.

BAKER'S ANGEL FLAKE COCONUT MACAROONS

Steps:

• Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites (not whipped) and almond extract until well blended. Drop by tablespoonful onto greased and floured cookie sheets.
• Bake 325F for 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets to wire racks. Cool completely.

CHOCOLATE GANACHE

Steps:

• Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Use immediately.

BAKER'S FLAKED COCONUT CHOCOLATE FUDGE

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min.; stir until completely melted. Stir in coconut and vanilla.
• Spread onto bottom of prepared pan.
• Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into pieces.