Best Graces Pina Colada Fudge Recipes

Piña Colada Fudge image

Provided by Anthony Nicometi Jr

Time 3h20m

Number Of Ingredients 9

2 c vanilla or white chocolate chips
1 c shredded or desecated coconut
4 Tbsp butter
3/4 c sweetened condensed milk (about half the 14oz can)
3/4 c marshmallow fluff
1/2 c dried pineapple coarsly chopped
1/4 tsp salt
3/4 tsp coconut extract
3/4 tsp rum or rum extract

Steps:

1. Line an 8x8 pan with aluminum foil and spray with nonstick spray. Make sure foil hangs over edges to allow for easy removal of fudge.
2. Melt the chocolate chips in a microwave safe container on medium heat, stirring every 30 seconds, until fully melted and smooth.
3. Stir in coconut, butter, sweetened condensed milk, marshmallow fluff, salt, and extracts until well combined.
4. Add dried pineapple and stir until evenly distributed.
5. Pour fudge into pan and smooth top, Cool in fridge for 3 hours or until set.
6. Remove fudge using the foil "handles". Cut fudge into small squares and serve. Store in an airtight container for up to a week. ENJOY :D

Piña Colada Fudge Recipe - (4.4/5) image

Provided by kayjayjohnson

Number Of Ingredients 7

1 (12-oz.) pkg. (2 cups) white vanilla chips
1 (3.25-oz.) jar macadamia nuts, chopped, toasted*
1 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting
1/2 cup chopped dried pineapple
1/2 cup coconut, toasted*
1 teaspoon rum extract
1 teaspoon coconut extract

Steps:

Line 8 or 9-inch square pan with foil, extending foil over edges. Place chips in medium microwave-safe bowl. Microwave on HIGH for 1 to 2 minutes or until melted, stirring every 15 seconds until smooth. Reserve 1/4 cup nuts for garnish. Add remaining nuts and all remaining ingredients to melted chip mixture; mix well. Spread in foil-lined pan. Sprinkle with reserved nuts. Refrigerate 1 hour or until firm. Remove fudge from pan by lifting foil. Remove foil; cut into squares.

Pina Colada Fudge image

Provided by Audrey M

Categories Candy

Time 1h15m

Yield 36 squares

Number Of Ingredients 7

1 (12 ounce) package white vanilla chips
1 (3 1/4 ounce) jar macadamia nuts, chopped,toasted
1 (16 ounce) can pillsbury creamy supreme vanilla frosting
1/2 cup chopped dried pineapple
1/2 cup coconut, toasted
1 teaspoon rum extract
1 teaspoon coconut extract

Steps:

Line 8 or 9” square pan with foil, extending foil over edges.
Place chips in medium microwave-safe bowl.
Microwave on HIGH for 1-2 minutes or until melted, stirring every 15 seconds until smooth.
Reserve 1/4 cup nuts for garnish.
Add remaining nuts and all remaining ingredients to melted chip mixture; mix well.
Spread in foil-lined pan.
Sprinkle with reserved nuts.
Refrigerate 1 hour or until firm.
Remove fudge from pan by lifting foil.
Remove foil; cut into squares.
To toast macadamia nuts and coconut, spread on separate small cookie sheets; bake at 350°F.
for 5 to 8 minutes or until light golden brown, stirring occasionally.