Curry-Kissed Coconut Fudge

Name: Curry-Kissed Coconut Fudge
Prep time: 25 min
Total time: 25 min
Yield: about 4-1/2 pounds.
Ingredients: 2 teaspoons plus 1/4 cup butter, divided; 4 packages (10 to 12 ounces each) white baking chips; 2 cans (14 ounces each) sweetened condensed milk; 1-1/2 teaspoons coconut extract; 1/2 teaspoon sea salt; 1/4 teaspoon curry powder

If you love Thai flavors and love fudge, then you'll adore this creamy coconut fudge sprinkled with a hint of sweet curry powder. —Sarah Meuser, New Milford, Connecticut

Ingredients

2 teaspoons plus 1/4 cup butter, divided
4 packages (10 to 12 ounces each) white baking chips
2 cans (14 ounces each) sweetened condensed milk
1-1/2 teaspoons coconut extract
1/2 teaspoon sea salt
1/4 teaspoon curry powder

Directions

Line a 13x9-in. pan with foil or parchment; grease foil with 2 teaspoons butter.
In a large heavy saucepan, cook and stir baking chips, milk and remaining butter over low heat until smooth. Remove from heat; stir in extract and salt. Spread into prepared pan; sprinkle with curry powder. Refrigerate, covered, until firm, about 2 hours.
Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Test Kitchen tips

Consider sprinkling the fudge with toasted coconut before it sets up to add interest and more coconut flavor.