CREAMY CHOCOLATE COCONUT FUDGE
You will love the smooth, rich taste of this creamy chocolate coconut fudge. Not grainy at all. Just pure, decadent chocolate fudge with a hint of coconut.
Provided by Erica Walker
Categories Dessert
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 160 kcal, Carbohydrate 18 g, Protein 2 g, Fat 9 g, SaturatedFat 7 g, Cholesterol 4 mg, Sodium 40 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
LOW CARB WHITE CHOCOLATE COCONUT FUDGE (PALEO, KETO)
Provided by Brenda Bennett | Sugar-Free Mom
Time 10m
Number Of Ingredients 9
Steps:
- Melt the cacao butter in a sauce pan over low heat.
- Stir in the coconut milk, coconut oil and coconut butter.
- Continue to stir until completely smooth, no lumps.
- Turn off heat and whisk is protein powder, vanilla extract , stevia and salt.
- Pour mixture into a parchment lined 8 by 8 pan.
- Sprinkle with coconut flakes if desired.
- Refrigerate 4 hours or overnight.
- Does not need to be kept refrigerated for storage.
Nutrition Facts : ServingSize 1 piece, Calories 159 kcal, Carbohydrate 2 g, Protein 2 g, Fat 16 g, SaturatedFat 10 g, Sodium 16 mg, Fiber 1 g, UnsaturatedFat 1 g
DOUBLE CHOCOLATE COCONUT FUDGE RECIPE
Sometimes the simplest recipes yield the best results.Double chocolate coconut Fudge recipe is one such easy recipe where no baking is required. The toasted walnuts and coconut give the delicious crunch and taste to the Double Chocolate Coconut Fudge. The addition of bitter dark chocolate balances the sweetness of the white chocolate giving it the perfect taste. Serve these crunchy Coconut & White Chocolate Fudge bars as a party snack for kids and adults. You can even pack it for the kids snack box or just to satisfy your sweet cravings. You can try more fudge recipes like : Pineapple & cashew Energy Fudge Recipe, Chocolate Kaju Katli Recipe Did you know: Walnuts are enriched with many health benefiting nutrients, especially omega-3 fatty acids, vitamin E and minerals that are essential for optimum health. They are also protective against cardiovascular problems and Type-2 diabetes.
Provided by Subhasmita Panigrahi
Time 1h
Number Of Ingredients 8
Steps:
- To begin making Double Chocolate Coconut Fudge Recipe, first start preparing the white chocolate coconut mixture. Finely chop the white chocolate and keep aside.
- Put a heavy bottom sauce pan on medium heat. Pour 120ml double cream in and let it boil. Once the cream starts boiling, turn off the heat immediately and add in the chopped white chocolate. Stir continuously till the chocolate melts completely and there are no lumps.
- At this stage, add the butter, salt and desiccated coconut to the white chocolate mixture. The mixture will thicken up gradually once it starts cooling down. Keep this aside.
- Meanwhile cover a rectangular tray with a cling film from inside and keep aside. Once the white chocolate mixture has thickened a little, transfer it to the tray and spread it evenly. Place it in the refrigerator and allow it to set until we make the dark chocolate walnut mixture.
- To make the dark chocolate walnut mixture, finely chop the dark chocolate. Chop the roasted walnut in small pieces so that they give the right crunchiness to the fudge.
- Put a heavy bottom sauce pan on medium heat and pour 80ml double cream in it. Once the cream starts boiling, turn of the heat immediately and add in the chopped dark chocolate. Stir continuously till the chocolate melt completely and there are no lumps. Turn off the heat and allow the dark chocolate mixture to cool down and thicken a bit.
- Once cooled, remove the white chocolate tray from the refrigerator and spread the dark chocolate walnut mixture on top of the white chocolate. Keep the tray in the refrigerator for couple of hours till the fudge sets.
- Once the fudge has set, cut into slices or squares and serve them on a serving platter.
- Enjoy the Double Chocolate Coconut Fudge with a hot steaming cup of coffee or pack into a snack box for kids. You can even serve it as a dessert for your tea parties.
- Serve these crunchy Coconut & White Chocolate Fudge bars as a party snack for kids and adults. You can even pack it for the kids snack box or just to satisfy your sweet cravings.
20 BEST FUDGE RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a fudge recipe in 30 minutes or less!
Nutrition Facts :
TOASTED COCONUT FUDGE
You'll absolutely love this Toasted Coconut Fudge. The chocolate is so smooth, silky and rich. Put them together and it's downright irresistible. PS- This fudge is wicked easy to make, bonus!
Provided by Shay Lachendro - What The Fork Food Blog
Categories Fudge
Time 25m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 129 calories, ServingSize 1
WHITE CHOCOLATE COCONUT FUDGE
A small bite of this rich candy is all you need to satisfy a sweet tooth. My family prefers it to chocolate fudge.-Linda Wilkens, Maple Grove, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 pounds.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 17mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
TOASTED COCONUT WHITE CHOCOLATE FUDGE
Rich and creamy white chocolate fudge with lots of toasted.
Provided by Tanya Schroeder
Categories Sweets
Time 20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 224 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 70 grams sodium, Sugar 31 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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.
CHOCOLATE-COCONUT FUDGE
You start with the smoothest, creamiest chocolate fudge recipe ever, then sprinkle on the toasted sweetened coconut flakes.
Provided by Bonnie Jean Gorder-Hinchey
Categories Dessert
Yield Yields twenty-five 1-1/2-inch pieces.
Number Of Ingredients 7
Steps:
- Lightly butter the face of a candy thermometer and set aside. Put the sugar, cream, chocolate, corn syrup, and salt in a large (4-quart) heavy-duty saucepan and stir with a spoon or heatproof spatula until the ingredients are moistened and combined. Stirring gently and constantly, bring the mixture to a boil over medium heat, 7 to 12 minutes. Cover the saucepan and let the steam clean the sides of the pan for 2 minutes. Clip the candy thermometer to the pot, being careful not to let the tip of the thermometer touch the bottom of the pot, or you might get a false reading. Let the mixture boil without stirring until it reaches 236°F to 238°F, 2 to 5 minutes. Take the pan off the heat and add the butter, but do not stir it into the mixture. Set the pan on a rack in a cool part of the kitchen. Don't disturb the pan in any way until the mixture has cooled to 110°F, 1 to 1-1/2 hours. Meanwhile, line the bottom and sides of an 8×8-inch baking pan with foil, leaving a 2-inch overhang on two opposite sides of the pan. Butter the foil. Set the pan aside. Remove the thermometer from the fudge mixture. Using a hand mixer, beat the mixture on high speed until it is a few shades lighter in color and thickens enough that the beaters form trails that briefly expose the bottom of the pan as they pass through, 10 to 20 minutes. After beating the fudge, stir in 2-1/4 cups toasted sweetened coconut flakes. Pour the thickened fudge into the prepared pan, using a rubber spatula to help nudge it out of the pot. You can scrape the bottom of the pot but not the sides; any crystals that stick to the pot stay in the pot. Smooth the top of the fudge with the spatula. Sprinkle 1/4 cup of the coconut over the fudge. Set the pan on a rack and let the fudge cool completely, about 2 hours. The fudge will be slightly soft the day it's made but will firm up overnight. Turn the fudge out onto a clean cutting board and peel off the foil. Turn the slab of fudge right side up and cut it into 25 equal pieces. The fudge will keep for a week to 10 days stored in an airtight container at room temperature.
Nutrition Facts : Calories 230 kcal, Fat 100 kcal, SaturatedFat 8 g, TransFat 11 g, Carbohydrate 34 g, Fiber 1 g, Protein 1 g, Cholesterol 25 mg, Sodium 120 mg, UnsaturatedFat 2.5 g
TOASTED COCONUT FUDGE - DEE DEE'S
A coconut lovers delight! As I was making my Fast and Easy Chocolate Fudge I thought about how good it might be if I add toasted coconut. One thought led to another and I ended up making a white fudge that I added toasted coconut to. If you love coconut, I think you will love this fudge. It's a little softer than my chocolate...
Provided by Diane Atherton
Categories Candies
Time 25m
Number Of Ingredients 8
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.
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