White Coconut Fudge Recipes

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.

WHITE CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch baking dish. Set aside.
• In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
• In the top of a double boiler over lightly simmering water, heat white chocolate, stirring until melted and smooth.
• Fold melted white chocolate and pecans into cream cheese mixture. Spread into prepared baking dish. Chill for 1 hour, then cut into 1 inch 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.

WHITE COCONUT FUDGE

Steps:

• To caramelize coconut flakes, heat a medium frying pan at low heat.Add sugar and water, and melt completely. Add coconut flakes, stir continuously to prevent burning until golden brown. Remove from heat and transfer it to a bowl.
• To prepare milk mixture, bring water and sugar to a boil. Let it boil for 10 minutes then add butter. Bring to boil and then remove from heat. Add milk powder, hazelnuts and coconut flakes (both caramelized and simple ones) and stir until well blended.
• Pour the mixture into a greased tray. Let it cool completely at room temperature.
• To serve cut it into small bars and sprinkle with chocolate topping.

WHITE CHOCOLATE COCONUT FUDGE

Steps:

• 1. Line a 9x9 or 7x11 pan with foil, butter foil well. Set aside. In a heavy saucepan, combine butter, sugar, milk and marshmallows. Bring to a boil over medium heat, stirring constantly. Cook and stir for 5 minutes.
• 2. Remove from heat, stir in chips until melted; then add coconut, nuts and vanilla, mix well. Pour into prepared pan. Keep room temperature until cooled. Then cover and refrigerate 3-4 hours, or overnight.
• 3. Invert pan onto cutting board, peel off foil, and cut into squares. Store in airtight container in refrigerator or freezer.