Coconut Snow Fudge Food

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.

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.

20 BEST FUDGE RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a fudge recipe in 30 minutes or less!

MADE-IN-MINUTES NO-COOK FUDGE

Steps:

• Lightly grease 8x8 inch baking dish.
• Pour the coconut oil into a bowl, and sift in the cocoa, stirring to blend evenly. Stir in the honey, and mix until smooth. Spread mixture into prepared dish, and refrigerate at least 1 hour. Cut into 1 inch squares.

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.

LOW CARB WHITE CHOCOLATE COCONUT FUDGE (PALEO, KETO)

Steps:

• Melt the cacao butter in a sauce pan over low heat.
• Stir in the coconut milk, coconut oil and coconut butter.
• Continue to stir until completely smooth, no lumps.
• Turn off heat and whisk is protein powder, vanilla extract , stevia and salt.
• Pour mixture into a parchment lined 8 by 8 pan.
• Sprinkle with coconut flakes if desired.
• Refrigerate 4 hours or overnight.
• Does not need to be kept refrigerated for storage.