COCONUT FUDGE
This recipe always is a hit!
Provided by Danielle 'Aminah' Samuels
Categories Desserts Candy Recipes Fudge Recipes
Time 2h47m
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 155.1 calories, Carbohydrate 26.3 g, Cholesterol 6.8 mg, Fat 5.4 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 4.3 g, Sodium 24.6 mg, Sugar 25.5 g
SNOW FUDGE
Make and share this Snow Fudge recipe from Food.com.
Provided by MissHeather
Categories Candy
Time 15m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar, sour cream and butter in a saucepan; bring mixture to a rolling boil stirring constantly.
- Boil for 7 minutes over medium heat stirring continuously.
- Remove pan from heat and stir in white chocolate chips until completely melted.
- Add marshmallow creme and walnuts; beat by hand until completely blended.
- Spread into a greased 9x9 pan.
Nutrition Facts : Calories 250.3, Fat 13.1, SaturatedFat 6.4, Cholesterol 15.3, Sodium 24.2, Carbohydrate 33, Fiber 0.3, Sugar 29.3, Protein 1.9
CURRY-KISSED COCONUT FUDGE
If you love Thai flavors and love fudge, you'll adore this creamy coconut fudge sprinkled with a hint of sweet curry powder. -Sarah Meuser, New Milford, Connecticut
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4-1/2 pounds (117 pieces).
Number Of Ingredients 6
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.
Nutrition Facts : Calories 78 calories, Fat 4g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 29mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
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