Ingredients with Measurements:
- 1 can (14 oz) sweetened condensed milk
- 3 cups shredded coconut
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup unsalted butter
- 3 cups powdered sugar
- 1/2 cup chopped nuts (optional)
Special equipment needed:
- 8x8 inch baking dish
- Parchment paper
- Mixing bowl
- Saucepan
- Wooden spoon
- Electric mixer
Step-by-step instructions:
1. Line an 8x8 inch baking dish with parchment paper.
2. In a mixing bowl, combine sweetened condensed milk, shredded coconut, vanilla extract, and salt.
3. In a saucepan, melt the unsalted butter over low heat.
4. Add the powdered sugar to the melted butter and stir until combined.
5. Add the coconut mixture to the saucepan and stir until well combined.
6. If using chopped nuts, stir them into the mixture.
7. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
8. Chill the fudge in the refrigerator for at least 2 hours or until firm.
9. Once firm, remove the fudge from the baking dish by lifting the parchment paper.
10. Cut the fudge into squares and serve.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe makes 16 servings.
Nutritional information:
Calories: 290
Total Fat: 16g
Saturated Fat: 11g
Cholesterol: 25mg
Sodium: 85mg
Total Carbohydrates: 35g
Dietary Fiber: 2g
Sugars: 32g
Protein: 3g
Substitutions for ingredients:
- Shredded coconut can be substituted with desiccated coconut.
- Chopped nuts can be substituted with dried fruit or chocolate chips.
Variations:
- Add 1/2 cup of cocoa powder to the mixture for chocolate coconut fudge.
- Add 1/2 cup of peanut butter to the mixture for peanut butter coconut fudge.
- Add 1/2 cup of crushed graham crackers to the mixture for coconut s'mores fudge.
Tips and tricks:
- Use a sharp knife to cut the fudge into squares.
- Store the fudge in an airtight container in the refrigerator for up to 1 week.
- For a smoother texture, pulse the shredded coconut in a food processor before adding it to the mixture.
- To make the fudge vegan, use vegan butter and coconut condensed milk.
Storage instructions:
Store the fudge in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
The fudge does not need to be reheated.
Presentation ideas:
- Serve the fudge on a platter with a dusting of powdered sugar.
- Place the fudge in individual cupcake liners for easy serving.
Garnishes:
- Sprinkle chopped nuts or shredded coconut on top of the fudge.
- Drizzle melted chocolate over the fudge.
Pairings:
- Serve the fudge with a cup of coffee or tea.
- Pair the fudge with fresh fruit.
Suggested side dishes:
- Serve the fudge with a side of vanilla ice cream.
Troubleshooting advice:
- If the fudge is too soft, chill it in the refrigerator for a longer period of time.
- If the fudge is too hard, let it sit at room temperature for a few minutes before cutting.
Food safety advice:
- Wash your hands before handling food.
- Use clean utensils and equipment.
- Store the fudge in the refrigerator to prevent bacterial growth.
Food history:
Fudge is a type of candy that originated in the United States in the late 19th century. It is typically made with sugar, butter, and milk, and can be flavored with a variety of ingredients.
Flavor profiles:
Coconut fudge is sweet and creamy with a tropical flavor from the shredded coconut.
Serving suggestions:
Serve the coconut fudge as a dessert or snack.
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