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Curry-Kissed Coconut Fudge

TOTAL TIME: Prep: 25 min. + chilling YIELD: about 4-1/2 pounds (117 pieces).
If you love Thai flavors and love fudge, 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

  • 1. Line a 13x9-in. pan with foil or parchment; grease foil with 2 teaspoons butter.
  • 2. In a large heavy saucepan, cook and stir baking chips, milk and remaining 1/4 cup 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.
  • 3. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts

1 piece: 78 calories, 4g fat (3g saturated fat), 6mg cholesterol, 29mg sodium, 9g carbohydrate (9g sugars, 0 fiber), 1g protein.

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