Ingredients for White Cocont Fudge
- 2 cups granulated sugar
- Evaporated Milk
- 1/2 cup (1 stick) unsalted margarine
- 1 teaspoon vanilla extract
- 1 (7-ounce) can shredded sweetened coconut
- 1 cup white chocolate vanilla chips
- 1 cup marshmallow creme
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How to Make White Cocont Fudge
- In a heavy-bottomed saucepan, combine 2 cups granulated sugar, 1 (12-ounce) can evaporated milk, and 1/2 cup (1 stick) unsalted margarine. Stir well to ensure all ingredients are thoroughly mixed.
- Cook over medium heat, stirring constantly, until the mixture reaches 234-240°F (soft-ball stage) on a candy thermometer.
- Carefully remove the saucepan from the heat. Be cautious as the mixture will be very hot.
- Add 1 teaspoon vanilla extract, 1 (7-ounce) can shredded sweetened coconut, 1 cup white chocolate vanilla chips, and 1 cup marshmallow creme.
- Stir vigorously until the vanilla chips are completely melted and the mixture is smooth and creamy.
- Grease a 9x13 inch baking dish with butter or cooking spray.
- Pour the fudge mixture into the prepared dish and spread evenly.
- Allow the fudge to cool completely at room temperature until it becomes firm. This may take several hours. For faster cooling, you can refrigerate it.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
487g
Fat
73g
Carbs
47g
