If you like coconut cream pie, you’re going to *love* this fudge (crust not included).
Watch the video here:
INGREDIENTS
2 cups (400g) of sugar
1/2 cup (113 g) of butter
2/3 cup (159ml) of evaporated milk
7 ounces (198g) of marshmallow crème
12 ounces (340g) white chocolate
3 cups (240g) of shredded coconut
1 teaspoon of coconut extract
SUPPLIES
An 8×8 pan
Some parchment
A baking sheet
Some aluminum foil
A 4-quart pot or pan
A thermometer
A couple of spatulas
DIRECTIONS
Line the 8×8 pan with parchment, then set it aside.
Set your oven to 325 degrees Fahrenheit.
Spread one half cup of the coconut on a lined baking sheet and bake it for 6 minutes, stirring at the halfway mark.
Add the sugar, butter, and evaporated milk to a 4-quart pot or pan.
Cook the mixture over medium heat until it comes to a boil.
Add a thermometer and continue cooking until mixture reaches 230°F.
Turn off the stove and immediately add the white chocolate and marshmallow cream.
Stir until everything is melted and smooth.
Add the untoasted coconut and coconut extract.
Mix until everything is combined.
Spread the fudge evenly into the lined pan.
Sprinkle the toasted coconut evenly over the top of the fudge.
Press the coconut gently into the fudge to help it adhere.
Place the fudge in the refrigerator for 4 hours or until firm.
Remove the fudge from the pan and cut it into whatever size pieces you’d like.
