Best White Chocolate Coconut Fudge Recipes
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.
WHITE CHOCOLATE, COCONUT, PECAN FUDGE
This Fudge was something I have been pondering on trying..I whipped some up, and in my daughters words.."You Rock Mom"..it's not an overpowering coconut flavor...just right..and so pretty.. I used Ghiradelli white chocolate chips, pecans, and coconut extract..what a delicious combination!
Provided by Cassie *
Categories Candies
Time 15m
Number Of Ingredients 6
Steps:
- 1. Gather ingredients
- 2. In a med bowl; gradually add sugar to cream cheese mixing well after each addition.
- 3. Melt the white chocolate; I use microwave safe bowl, and start with 1 minute, if not melted, do another 15 to 30 seconds...stir till smooth and all is melted.
- 4. Add the chocolate and the remaining ingredients, mix till smooth.
- 5. Pour into a greased 8 inch pan; spread and chill at least an hour. This sort of fudge is better left refrigerated, when not eating.
WHITE CHOCOLATE COCONUT FUDGE
A major disappointment. Fudge did NOT set up. Be careful with cooking time, use a candy thermometer to make sure it reaches soft-ball stage. Guess I blew it.
Provided by ali Bresnahan
Categories Candies
Number Of Ingredients 8
Steps:
- 1. Line a 9x9 or 7x11 pan with foil, butter foil well. Set aside. In a heavy saucepan, combine butter, sugar, milk and marshmallows. Bring to a boil over medium heat, stirring constantly. Cook and stir for 5 minutes.
- 2. Remove from heat, stir in chips until melted; then add coconut, nuts and vanilla, mix well. Pour into prepared pan. Keep room temperature until cooled. Then cover and refrigerate 3-4 hours, or overnight.
- 3. Invert pan onto cutting board, peel off foil, and cut into squares. Store in airtight container in refrigerator or freezer.
WHITE CHOCOLATE COCONUT FUDGE
Here's a recipe that I found on Taste of Home Site...I wanted a yummy white chocolate fudge, found this, tried it today...It tastes sooo GOOOOOOD...Glad I found it! For you non coconut lovers, you could totally leave the coconut out of this fudge...
Provided by Wendy Rusch
Categories Chocolate
Number Of Ingredients 8
Steps:
- 1. Line a 9x9 or 7x11 pan with foil, butter foil well. Set aside. In a heavy saucepan combine butter, sugar and milk. Bring to a boil over medium heat stirring constantly. Cook and stir until candy thermometer reads 235 (soft ball). Remove from heat, stir in chips and marshmallows until melted, then add coconut, nuts, and vanilla mix well. (and fast) Pour into prepared pan. Keep room temperature until cooled. Then cover and refrigerate 3-4 hrs or overnight. Then invert pan onto cutting board, peel off foil, and cut into 1" squares and store in air tight container in refrigerator or freezer.
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