A small bite of this rich candy is all you need to satisfy a sweet tooth. My family prefers it to chocolate fudge.—Linda Wilkens, Maple Grove, Minnesota
White Chocolate Coconut Fudge
Candy Thermometers
White Chocolate Coconut Fudge
Prep Time
10 min
Cook Time
35 min
Yield
2 pounds
Ingredients
- 1-1/2 teaspoons plus 1/2 cup butter, divided
- 2 cups sugar
- 1 can (12 ounces) evaporated milk
- 8 ounces white baking chocolate, coarsely chopped
- 1 cup miniature marshmallows
- 1/2 cup sweetened shredded coconut
- 1/2 cup coarsely chopped walnuts
- 1 teaspoon vanilla extract
Directions
- Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a boil over medium-low heat, stirring constantly. Cook and stir for 30-40 minutes or until a candy thermometer reads 234° (soft-ball stage).
- Remove from the heat; stir in white chocolate and marshmallows until melted. Stir in the coconut, nuts and vanilla. Pour into prepared pan. Let stand at room temperature until cool.
- Using foil, lift fudge out of pan; cut into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts
1 each: 60 calories, 3g fat (2g saturated fat), 5mg cholesterol, 17mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 1g protein.
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