Bakers Flaked Coconut Chocolate Fudge Recipes

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.

BAKER'S CLASSIC CHOCOLATE FUDGE RECIPE - (5/5)

Steps:

• Line 8 inch square pan with foil. Microwave chocolate and milk in microwaveable bowl on high 2-3 minutes or until chocolate is almost melted, stirring after 2 minutes. Stir until completely melted. Stir in nuts and vanilla. Spread into pan. Refrigerate 2 hours or until firm. Use foil to lift fudge from pan; cut into pieces. Store in refrigerator up to 1 week. For creamier fudge, let stand at room temperature 1 hour before serving.

BAKER'S FABULOUSLY FLAWLESS FUDGE

Steps:

• Spread nuts on cookie sheet and bake at 350°F (180°C) for 10 minutes to toast; cool.
• Melt chocolate with milk in large microwaveable bowl in microwave on HIGH 2 to 3 minutes or until chocolate is almost melted. Stir until chocolate is completely melted.
• Stir in vanilla and nuts. Spread in foil-lined 8 inch (20 cm) square pan.
• Chill 2 hours or until firm. Cut into squares.
• VARIATIONS: PEANUT BUTTER FUDGE - Omit nuts. Drop 1/2 cup (125 mL) peanut butter by teaspoonfuls on top of fudge. Swirl with knife to marble.
• WHITE CHOCOLATE LAYERED FUDGE - Prepare fudge as directed using 3/4 cup (175 mL) nuts, 1 pkg (225 g) Baker's Semi-Sweet Chocolate, 3/4 cup (175 mL) sweetened condensed milk and 1 tsp (5 mL) vanilla. Spread in prepared pan. Melt 1 pkg (170 g) Baker's White Chocolate. Stir in remaining 1/2 cup (125 mL) sweetened condensed milk. Spread over dark chocolate layer. Chill as directed.