Toasted Coconut White Chocolate Fudge Food

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.

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 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.

TOASTED COCONUT FUDGE - DEE DEE'S

Steps:

• 1. Butter and 9 X 12-in dish; set aside.
• 2. Combine sugar, butter, marshmallows, coconut milk and salt in a large sauce pan. Over a medium heat; stirring constantly bring to a boil.
• 3. Remove from heat and stir white chocolate chips and coconut extract into hot mixture; stir until melted. Add toasted coconut; stir until mixed well and pour into prepared dish. Cool completely before slicing (I put pan in the fridge for about 1 hour before cutting). Cut when firm. This is a softer fudge
• 4. NOTE: I used "A Taste of Thai" Unsweetened/First Pressing coconut milk.
• 5. TOASTING COCONUT FLAKES: In a large non-stick skillet over a medium heat, add desired about of coconut flakes. NOTE: If using sweetened flakes watch extremely close as sugar will burn rather quickly. Stir constantly until a light golden brown. Remove from heat and cool completely.

CHOCOLATE, CARAMEL, COCONUT FUDGE (AKA SAMOA FUDGE)

Steps:

• Toast coconut according to package directions. I use sweetened coconut flakes. Set aside to cool.
• Melt caramel bits with 1 tsp heavy cream in microwave, stirring every 30 seconds until smooth. Set aside.
• In a large saucepan, heat butter, cream, sugar ans alt on medium high heat. Bring to a boil, stirring contantly. When it begins to boil, set timer for about 5 minutes, stirring continuously.
• Remove from heat. Pour into a mixing bowl and using a stand mixer whisk together the pudding mix, white chocolate and marshmallow fluff until combined (and chocolate is smooth).
• Immediately pour into a parchment paper lined 13x9 baking dish.
• Pour caramel over top of fudge (it will be thick). Use a knife to spread and swirl it into the fudge (don't worry if the top of the fudge looks bumpy).
• Refrigerate fudge for 2-3 hours until set.
• Melt semi sweet morsels. Spread over set fudge and sprinkle generously with toasted coconut. Cut into bites and enjoy. Store in covered container in refrigerator.

WHITE COCONUT FUDGE

Steps:

• Butter sides of heavy 3-quart saucepan. Add the sugar, evaporated milk, and butter. Cook over medium heat to soft ball stage (234 degrees), stirring frequently. Remove from heat. Add almond bark and marshmallows; beat until melted. Quickly stir in coconut, almonds and vanilla. Pour into buttered dish. Cut when cool.