Chocolate Coconut Fudge Food

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

Steps:

• 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.

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.

COCONUT CRèME FUDGE

Steps:

• Line 8- or 9-inch square pan with aluminum foil, extending foil over edges. Spray foil with no-stick cooking spray. Set aside.
• Combine sugar, butter and evaporated milk in nonstick 4-quart saucepan. Cook over medium heat until butter is melted and mixture comes to a boil. Continue cooking until mixture reaches 230°F on candy thermometer or small amount dropped into ice water forms a fine, thin thread. Remove from heat.
• Stir in marshmallow crème and white baking chips until chips are melted and mixture is smooth. Add 2 1/2 cups coconut and coconut flavoring; mix well. Spread mixture into prepared pan. Sprinkle fudge with 1/2 cup toasted coconut. Refrigerate 4 hours or until firm.
• Lift fudge out of pan, using foil ends. Cut into 1-inch squares. Store refrigerated.

CHOCOLATE COCONUT FUDGE CANDY CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter two 8-inch square cake pans, line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out excess.
• Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
• Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack set over a baking sheet. Discard the parchment paper and flip the cakes right side up again. Let the cakes cool completely.
• Make the coconut filling: Pulse the coconut in a food processor until finely chopped and transfer to a large bowl. Combine the gelatin with 2 tablespoons cold water in a small microwaveable bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Add the gelatin mixture, cream cheese, sour cream, coconut milk, sugar, vanilla and coconut extracts and salt to a food processor and process until smooth, at least 1 minute. Scrape the mixture into the bowl containing the chopped coconut and mix until evenly combined. Let the mixture sit until it is just thick enough to spread, about 10 minutes. (Do not let the filling firm up too much.)
• Place one cake on a cake stand and pile the coconut filling in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
• Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from the heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache until smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 15 minutes. (Do not let the ganache harden too much.)
• Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Make a swirl pattern on the top with a spatula to resemble a coconut candy. Refrigerate the cake until the ganache is set, at least 1 hour or overnight.

DOUBLE CHOCOLATE COCONUT FUDGE RECIPE

Steps:

• To begin making Double Chocolate Coconut Fudge Recipe, first start preparing the white chocolate coconut mixture. Finely chop the white chocolate and keep aside.
• Put a heavy bottom sauce pan on medium heat. Pour 120ml double cream in and let it boil. Once the cream starts boiling, turn off the heat immediately and add in the chopped white chocolate. Stir continuously till the chocolate melts completely and there are no lumps.
• At this stage, add the butter, salt and desiccated coconut to the white chocolate mixture. The mixture will thicken up gradually once it starts cooling down. Keep this aside.
• Meanwhile cover a rectangular tray with a cling film from inside and keep aside. Once the white chocolate mixture has thickened a little, transfer it to the tray and spread it evenly. Place it in the refrigerator and allow it to set until we make the dark chocolate walnut mixture.
• To make the dark chocolate walnut mixture, finely chop the dark chocolate. Chop the roasted walnut in small pieces so that they give the right crunchiness to the fudge.
• Put a heavy bottom sauce pan on medium heat and pour 80ml double cream in it. Once the cream starts boiling, turn of the heat immediately and add in the chopped dark chocolate. Stir continuously till the chocolate melt completely and there are no lumps. Turn off the heat and allow the dark chocolate mixture to cool down and thicken a bit.
• Once cooled, remove the white chocolate tray from the refrigerator and spread the dark chocolate walnut mixture on top of the white chocolate. Keep the tray in the refrigerator for couple of hours till the fudge sets.
• Once the fudge has set, cut into slices or squares and serve them on a serving platter.
• Enjoy the Double Chocolate Coconut Fudge with a hot steaming cup of coffee or pack into a snack box for kids. You can even serve it as a dessert for your tea parties.
• Serve these crunchy Coconut & White Chocolate Fudge bars as a party snack for kids and adults. You can even pack it for the kids snack box or just to satisfy your sweet cravings.

CHOCOLATE-COCONUT FUDGE

Steps:

• Lightly butter the face of a candy thermometer and set aside. Put the sugar, cream, chocolate, corn syrup, and salt in a large (4-quart) heavy-duty saucepan and stir with a spoon or heatproof spatula until the ingredients are moistened and combined. Stirring gently and constantly, bring the mixture to a boil over medium heat, 7 to 12 minutes. Cover the saucepan and let the steam clean the sides of the pan for 2 minutes. Clip the candy thermometer to the pot, being careful not to let the tip of the thermometer touch the bottom of the pot, or you might get a false reading. Let the mixture boil without stirring until it reaches 236°F to 238°F, 2 to 5 minutes. Take the pan off the heat and add the butter, but do not stir it into the mixture. Set the pan on a rack in a cool part of the kitchen. Don't disturb the pan in any way until the mixture has cooled to 110°F, 1 to 1-1/2 hours. Meanwhile, line the bottom and sides of an 8×8-inch baking pan with foil, leaving a 2-inch overhang on two opposite sides of the pan. Butter the foil. Set the pan aside. Remove the thermometer from the fudge mixture. Using a hand mixer, beat the mixture on high speed until it is a few shades lighter in color and thickens enough that the beaters form trails that briefly expose the bottom of the pan as they pass through, 10 to 20 minutes. After beating the fudge, stir in 2-1/4 cups toasted sweetened coconut flakes. Pour the thickened fudge into the prepared pan, using a rubber spatula to help nudge it out of the pot. You can scrape the bottom of the pot but not the sides; any crystals that stick to the pot stay in the pot. Smooth the top of the fudge with the spatula. Sprinkle 1/4 cup of the coconut over the fudge. Set the pan on a rack and let the fudge cool completely, about 2 hours. The fudge will be slightly soft the day it's made but will firm up overnight. Turn the fudge out onto a clean cutting board and peel off the foil. Turn the slab of fudge right side up and cut it into 25 equal pieces. The fudge will keep for a week to 10 days stored in an airtight container at room temperature.

DECADENT 3-INGREDIENT FUDGE WITHOUT CONDENSED MILK

Steps:

• Place chocolate chips, evaporated milk, and coconut oil in a medium-sized, microwave-safe bowl.
• Microwave on high for approximately 1 1/2 minutes (the exact timing can vary slightly depending on the power and wattage of your microwave).
• Stir until completely smooth and well-incorporated. (Do not microwave again; just use the heat from the chocolate to continue to melt the other chips.)
• Once the chocolate mixture is smooth, stir in any optional mix-ins that you'd like.
• Pour mixture into an ungreased 8x8" pan (or an 11x7" pan for thinner fudge that's easier to cut into shapes with cookie cutters). Smooth the top and tap or gently shake pan to level the mixture.
• Refrigerate until solid.

TOASTED COCONUT FUDGE

Steps:

• Line an 8x8 square dish with aluminum foil and spray VERY lightly with non-stick spray.
• Add coconut to a cold, dry (meaning do not add oil, butter or cooking spray) frying pan and heat over medium low heat. Stir frequently until the coconut is golden brown, about 5-10 minutes. Transfer coconut to a bowl and set aside and remove 1 tbsp for topping the fudge.
• Add chocolate chips and sweetened condensed milk to a medium sized pot. Heat over medium heat and stir frequently until the chocolate is completely melted. Remove from heat.
• Stir in coconut (except for 1 tbsp.) and the vanilla extract.
• Transfer fudge to the prepared dish and smooth out the top with a spatula.
• Top fudge with the remaining 1 tbsp. toasted coconut. Use your hand to lightly press the coconut onto the fudge so it will set.
• Refrigerate at least 2 hours, un-covered, before cutting.
• Makes approx. 36 pieces.

CHOCOLATE AND COCONUT FUDGE

Steps:

• Line a 20cm square cake tin with baking paper - it's important to make sure that you leave plenty of paper hanging over the sides to help you remove the fudge once it has set.
• Place the shredded coconut into a grill which has been heated to a medium heat and cook for 1 - 2 minutes or until the coconut begins to turn golden. Set aside until needed.
• Pour the condensed milk into a medium saucepan over low heat and add the milk chocolate - which has been broken into squares.
• Stir regularly until the chocolate has melted and the ingredients have combined - around 8 - 10 minutes.
• Remove the saucepan from the heat and add 1 cup of shredded coconut and quickly mix to combine. Pour the fudge into the prepared tin and sprinkle the extra coconut over the top. Place in the fridge for a minimum of 6 hours (preferably overnight) to set
• Remove the set fudge from the fridge and cut into squares.

COCONUT FUDGE

Steps:

• Line a 6, 8 or 9 inch square pan with tin foil or parchment paper.
• Melt the chocolate chips using a double boiler or in the microwave.
• Allow the chocolate to cool, stirring often, until just warm to the touch.
• Stir the cream of coconut well then pour it over the warm chocolate.
• Stir until well combined then pour into the prepared pan.
• Sprinkle on shredded coconut if using.
• Cover pan and chill in the refrigerator for about 3 hours until firm.
• Remove and cut into 24 pieces.

3-INGREDIENT COCONUT FUDGE (DAIRY FREE)

Steps:

• Heat the sweetened condensed coconut milk in a small saucepan over medium heat.
• Add the chocolate chips to the coconut milk and whisk until the chocolate is melted.
• Remove from the heat and add in the vanilla extract.
• Pour the fudge into molds (my preference) or in a lined bread pan.
• Refrigerate the fudge until it is set, about 1 hour.
• Remove the fudge from the molds or pan and cut into 1-inch squares.
• Serve immediately. Store leftover fudge in an air-tight container.

WHITE CHOCOLATE COCONUT FUDGE

Steps:

• Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a boil over medium-low heat, stirring constantly. Cook and stir for 30-40 minutes or until a candy thermometer reads 234° (soft-ball stage)., Remove from the heat; stir in white chocolate and marshmallows until melted. Stir in the coconut, nuts and vanilla. Pour into prepared pan. Let stand at room temperature until cool. , Using foil, lift fudge out of pan; cut into 1-in. squares. Store in an airtight container in the refrigerator.

COCONUT CREME FUDGE

Steps:

• In large pot over medium heat, cook and stir butter, sugar and milk.
• Bring to boil and boil for 5 minutes or candy temperature of 230 degrees.
• Remove from heat.
• Add marshmallow creme and white chips stirring til well blended and chips are melted.
• Add in coconut and coconut flavoring.
• Mix well and pour into greased or sprayed medium baking dish.
• Cool completely, then chill til firm.

GERMAN CHOCOLATE FUDGE

Steps:

• Line an 8x8 pan with parchment paper. Set aside.
• Put the semisweet and milk chocolate chips into a large microwave-safe bowl. Add the condensed milk and vanilla and microwave on high for 1 ½ minutes stopping to stir after every 30-second interval. Stir until the chocolate has completely melted.
• Pour the chocolate mixture into the prepared pan using a silicone spatula to spread it out evenly, it will be quite thick. Cover and chill in the refrigerator for at least 1 hour before adding the frosting.
• While the fudge is chilling, whisk together the heavy cream, egg yolks, and sugar in a medium-sized saucepan.
• Place the pan over medium heat and add the butter, stirring until it has melted.
• Continue cooking, stirring frequently, until the mixture is bubbly and has thickened, about 10 minutes.
• Remove the pan from the heat and stir in the pecans and coconut.
• Allow the frosting to cool for 20 minutes before spreading it over the chilled fudge.
• Return the frosted fudge to the refrigerator to chill for an additional hour before cutting into squares and serving.

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.

CHOCOLATE COCONUT FUDGE

Steps:

• Grease an 8-inch square pan.
• Slowly add in sugar to softened cream cheese.
• Combine well with each addition of sugar.
• Add other ingredients in to mix; blend well.
• Pour mixture into pan.
• Refrigerate for several hours before cutting up.
• Enjoy!