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White Chocolate Coconut Fudge Recipe

White Chocolate Coconut Fudge Recipe

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
TOTAL TIME: Prep: 10 min. Cook: 35 min. + standing YIELD:81 servings


  • 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


  • 1. 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).
  • 2. 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.
  • 3. Using foil, lift fudge out of pan; cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 2 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts

1 each: 60 calories, 3g fat (2g saturated fat), 5mg cholesterol, 17mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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