Toasted Coconut Fudge Dee Dees 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.

TOASTED COCONUT WHITE CHOCOLATE FUDGE

Steps:

• Prepare your pan by lining a 9 in square baking pan with parchment paper. Set aside.
• In a saucepan combine sugar, butter and evaporated milk over medium heat. Bring mixture to a rapid boil stirring constantly. Continue to cook for 4 minutes or until candy thermometer registers 234 degrees.
• Remove the pan from the heat, stir in chocolate and marshmallow fluff.
• Add in coconut cream, coconut (reserving 2 tablespoons) and extract.
• Pour into prepared pan, top with reserved toasted coconut.
• Allow fudge to set completely before cutting into squares.

CURRY-KISSED COCONUT FUDGE

Steps:

• Line a 13x9-in. pan with foil or parchment; grease foil with 2 teaspoons butter., In a large heavy saucepan, cook and stir baking chips, milk and remaining 1/4 cup butter over low heat until smooth. Remove from heat; stir in extract and salt. Spread into prepared pan; sprinkle with curry powder. Refrigerate, covered, until firm, about 2 hours., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

FAST EASY WONDERFUL FUDGE - DEE DEE'S

Steps:

• 1. Butter an 8 X 8-inch dish; set aside.
• 2. Combine first five ingredients in a large sauce pan.
• 3. Cook over a medium heat, stirring constantly until mixture comes to a boil; boil stirring constantly for 5 minutes.
• 4. Remove from heat; add chocolate morsels to hot mixture and stir until melted; add nuts and vanilla, stir until mix well. Spread evenly in prepared dish. NOTE: work fast, fudge will set up quick. Cut when firm.

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.

TOASTED COCONUT BROWNIES

Steps:

• For the brownies: Preheat the oven to 325 degrees F. Line a 13-by-9-inch baking dish with parchment, overhanging the edges by about 2 inches. Coat the parchment lightly with butter.
• Melt the butter and chocolate chips together in a large heat-proof bowl set over simmering water, then remove from the heat.
• With an electric mixer on low speed, mix the sugars into the chocolate mixture, then beat in the eggs on medium speed, one at a time, until fully incorporated. Beat in the extracts.
• Mix in the flour on low speed until just combined. Fold in the coconut and nuts, if using, by hand. Fold in the salt.
• Spread the mixture into the prepared baking dish and bake until a toothpick inserted in the center comes out almost clean, 35 to 45 minutes. Let cool completely on a rack before frosting.
• For the frosting: Meanwhile, spread the coconut flakes on a baking sheet and bake, stirring once or twice, until lightly toasted, 8 to 10 minutes. Let cool.
• Combine the butter and extracts in a large bowl and beat on medium-high until light, about 1 minute. Add the confectioners' sugar and beat on low until combined, then beat on high until light and fluffy, 1 to 2 minutes. Beat in the milk, 1 tablespoon at a time, until the frosting is easily spreadable.
• Use the parchment overhang to remove the brownies from the baking dish in one piece. Spread the frosting on the brownies and sprinkle with the toasted coconut. Cut into bars to serve. The brownies can be made up to a day ahead and refrigerated in the baking dish.

COSTA RICAN COCONUT FUDGE (CAJETA DE COCO

Steps:

• Combine all the ingredients in a pan and cook over low heat, stirring constantly with a wooden spoon.
• Continue to cook for 5 minutes after it reaches a boil.
• As soon as it is cool enough to handle form small balls, place in paper cups.
• Store in sealed container.

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.