Vanilla Coconut Fudge Recipes

3-INGREDIENT COCONUT FUDGE (DAIRY FREE)

Steps:

• Heat the sweetened condensed coconut milk in a small saucepan over medium heat.
• Add the chocolate chips to the coconut milk and whisk until the chocolate is melted.
• Remove from the heat and add in the vanilla extract.
• Pour the fudge into molds (my preference) or in a lined bread pan.
• Refrigerate the fudge until it is set, about 1 hour.
• Remove the fudge from the molds or pan and cut into 1-inch squares.
• Serve immediately. Store leftover fudge in an air-tight container.

COCONUT FUDGE

Steps:

• Line a 6, 8 or 9 inch square pan with tin foil or parchment paper.
• Melt the chocolate chips using a double boiler or in the microwave.
• Allow the chocolate to cool, stirring often, until just warm to the touch.
• Stir the cream of coconut well then pour it over the warm chocolate.
• Stir until well combined then pour into the prepared pan.
• Sprinkle on shredded coconut if using.
• Cover pan and chill in the refrigerator for about 3 hours until firm.
• Remove and cut into 24 pieces.

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.

EASY CREAMY VANILLA FUDGE

Steps:

• Grease a 9x5 inch pan. Set aside.
• In a 3 quart saucepan, over very low heat, mix together confectioners sugar, butter, milk, vanilla, and salt until mixture is creamy.
• Pour quickly into greased 9x5 inch pan. Refrigerate until firm, then cut into squares. Store in an airtight container in the refrigerator.

COCONUT FUDGE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine buttermilk, oil, coffee, eggs and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt; add to buttermilk mixture, beating just until combined. Fold in pecans. , Pour half of the batter into prepared pan; sprinkle with 1 tablespoon flour. In a small bowl, beat cream cheese, sugar, egg and vanilla until smooth. Toss chocolate chips and coconut with remaining 1 tablespoon flour; fold into cream cheese mixture. Spoon over batter to within 1/2 in. of edges; top with remaining batter., Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool 20-25 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine glaze ingredients until smooth. Drizzle over cake.

VANILLA FUDGE

Steps:

• Butter an 8-inch square baking pan; line with parchment paper, allowing a 1-inch overhang. Butter parchment paper, and set aside. Check the calibration of the candy thermometer. Put butter into a large bowl, and set over a wire rack; set aside. Put cream, sugar, corn syrup, and salt into a medium heavy saucepan.
• Cook over medium-low heat, stirring constantly, until sugar has dissolved, about 10 minutes. Raise heat to medium. Bring mixture to a boil, washing down sides of pan with a wet pastry brush to preventsugar crystals from forming. Attach warm thermometer to pan; continue to cook, without stirring, until mixture registers 238 degrees (soft-ball stage), 10 to 15 minutes.
• Immediately pour mixture into bowl with butter (do not scrape out the bottom of the pan). Attach thermometer to bowl. Let mixture cool, undisturbed, until it registers 110 degrees, about 1 1/2 hours.
• Remove thermometer. Transfer bowl to a work surface and addvanilla extract. Using a wooden spoon, begin to gently stir mixture until it thickens, lightens in color, and loses its sheen,about 6 minutes.
• Pour into prepared pan. Using a small offset spatula, quickly spread fudge to sides of pan, and smooth top. Let fudge cool in pan on a wire rack, about 1 hour. Cover with plastic, and refrigerate untilcompletely set, about 8 hours. Run a sharp knife around nonparchment sides to loosen; lift fudge out. Cut into 64 one-inch pieces.

VANILLA-MACADAMIA NUT FUDGE

Steps:

• Line 9-inch-square baking pan with foil, extending foil over edges of pan.
• Grease foil with butter.
• Butter sides of 3-quart heavy-duty saucepan.
• Combine sugar, coconut milk and 1/2 cup butter in prepared saucepan.
• Cook over medium heat, stirring frequently, until mixture boils.
• Clip a candy thermometer to side of pan, making sure the bottom of the thermometer does not touch bottom of pan.
• Reduce heat to medium-low.
• Continue boiling at a moderate, steady rate without stirring, until thermometer registers 238° F., softball stage (about 15 minutes).
• Adjust heat as necessary to maintain a steady boil. Remove from heat.
• Stir in morsels until melted and smooth. Stir in marshmallow crème, nuts, vanilla and coconut extracts until well combined. Transfer mixture to prepared baking pan; cool for 3 to 4 hours or until firm.
• Lift from pan; remove foil.
• Cut into 48 pieces.
• Store tightly covered.

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.

CHOCOLATE COCONUT FUDGE

Steps:

• Grease an 8-inch square pan.
• Slowly add in sugar to softened cream cheese.
• Combine well with each addition of sugar.
• Add other ingredients in to mix; blend well.
• Pour mixture into pan.
• Refrigerate for several hours before cutting up.
• Enjoy!