Ingredients for Coconut Creme Fudge
- White Chocolate Chips
- Flaked Coconut
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- Evaporated Milk
- 1 teaspoon coconut extract
- 10 ounces marshmallow creme
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How to Make Coconut Creme Fudge
- In a large pot over medium heat, melt 1 cup (2 sticks) of butter.
- Add 2 cups granulated sugar and 1/2 cup evaporated milk. Cook and stir constantly.
- Bring the mixture to a rolling boil and boil for exactly 5 minutes, or until it reaches 230°F (110°C) on a candy thermometer.
- Remove from heat and immediately stir in 10 ounces marshmallow creme and 1 cup white chocolate chips until completely melted and smooth.
- Stir in 1 1/2 cups sweetened shredded coconut and 1 teaspoon coconut extract.
- Mix thoroughly until well combined.
- Pour the mixture into a greased 8x8 inch baking dish or a similar sized dish.
- Allow to cool completely at room temperature, then refrigerate for at least 2 hours, or until firm.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
253g
Fat
73g
Carbs
24g
