White Chocolate Coconut Fudge Recipe

5 1
White Chocolate Coconut Fudge Recipe
White Chocolate Coconut Fudge Recipe photo by Taste of Home
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White Chocolate Coconut Fudge Recipe

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5 1
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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
MAKES:
81 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min. + standing
MAKES:
81 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min. + standing

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. 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.
Originally published as White Chocolate Fudge in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p68

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.

  • 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.
Originally published as White Chocolate Fudge in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p68

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