Moroccan Coconut Fudge Zucre Coco Recipes

COCONUT FUDGE

Coconut Fudge image

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

Ingredients

2 cups white sugar
1 (14 ounce) can sweetened condensed milk
1 cup coconut cream
1 tablespoon butter
1 ½ teaspoons coconut extract
½ teaspoon ginger
¼ teaspoon vanilla extract
2 dashes Angostura bitters

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

MOROCCAN COCONUT FUDGE-ZUCRE COCO

Moroccan Coconut Fudge-Zucre Coco image

This is a popular Moroccan sweet. I found this on a website called Cooking Up Peace. Posted for ZWT9

Provided by AlaskaPam

Categories Candy

Time 40m

Yield 64 pieces

Number Of Ingredients 5

Ingredients

2 cups coconut, grated
3/4 cup sweetened condensed milk
2 cups sugar
2 tablespoons butter
1 -2 tablespoon lemon rind, grated

Steps:

Line an 8"x8" pan with foil.
Combine coconut, condensed milk, and sugar in a large sauce pan. Gently simmer until it reaches the "soft ball stage" which is 235F-245°F.
When the mixture is the right temperature stir in the butter and lemon rind. Allow to cool to room temperature and then beat the mixture until it is thick and glossy. Pour into the pan lined with foil and chill. Once it is chilled, cut into small squares.

Nutrition Facts : Calories 56.5, Fat 2.4, SaturatedFat 1.9, Cholesterol 2.2, Sodium 8.8, Carbohydrate 8.8, Fiber 0.4, Sugar 8.4, Protein 0.5

ZUCRE COCO -- MOROCCAN COCONUT FUDGE CAKES

Zucre Coco -- Moroccan Coconut Fudge Cakes image

Literally this translates into coconut sugar. I have added the word fudge here as these are most commonly called "cakes." Also, for ease I have used evaporated milk in the recipe though mass marketing of evaporated milk here is relatively new. Most home cooks evaporate their own milk, IF they can afford milk. This is a lovely very sweet ending to a rich meal served with strong black coffee and how we most often serve it here. This sort of recipe is made only by those who have money and certainly isn't the average person's fare who is more concerned with finding bread. Morocco is devistatingly poor with 95% of the wealth belonging to just under 5% of the people. Moroccans say it is a true blessing to be able to eat so extravagantly as to have these coconut cakes. This is quick to make and if you love coconut, this is for you! Cut into very small squares though; Moroccans adore things extremely sweet. Enjoy! c.\2005

Provided by Hajar Elizabeth

Categories Candy

Time 35m

Yield 1 1/2 pounds, 36 serving(s)

Number Of Ingredients 5

Ingredients

2 cups moist grated unsweetened coconut
3/4 cup evaporated milk
2 cups sugar
1 ounce butter
2 tablespoons lemon rind, grated

Steps:

Line an 8x8 pan or similar sized round pan with foil (as I do here as we do not have waxed paper) or waxed paper.
In a heavy bottomed 2qt. saucepan combine coconut, evaporated milk and sugar.
Simmer gently to soft ball stage; 238 degrees. Here we test in cold water and do not use a thermometer. The cooking time is my best guess as I have never made this using a western stove.
Stir in the butter and lemon rind and allow to cool to room temperature.
Beat until thick and glossy as you would for fudge but beating to glossy not until it loses it's gloss.
Pour into prepared pan and chill 2 hours. Cut into 1/2" to 1" squares.

Nutrition Facts : Calories 139, Fat 9.2, SaturatedFat 7.9, Cholesterol 3.2, Sodium 14.8, Carbohydrate 14.7, Fiber 2.1, Sugar 12, Protein 1.2

COSTA RICAN COCONUT FUDGE (CAJETA DE COCO

Costa Rican Coconut Fudge (Cajeta De Coco image

I have not made this recipe but it was given to me when I was in Costa Rica several years ago and everyone that tried them loved them - I think you need a sweet tooth for this one.

Provided by Bergy

Categories Candy

Time 35m

Yield 20-30 balls

Number Of Ingredients 5

Ingredients

2 cups sweetened condensed milk
1 cup fresh coconut, shredded
1 cup butter or 1 cup margarine
1/2 cup graham wafer crumbs
1/2 teaspoon vanilla

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.

Nutrition Facts : Calories 202.9, Fat 13.4, SaturatedFat 8.7, Cholesterol 34.8, Sodium 130.7, Carbohydrate 18.9, Fiber 0.4, Sugar 17.6, Protein 2.8

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