Curry-Kissed Coconut Fudge

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.