Description
This creamy and decadent White Chocolate Coconut Fudge recipe combines toasted coconut, rich white chocolate, and a smooth marshmallow base for an irresistible treat. Perfect for coconut and fudge lovers, this easy-to-make dessert features a buttery, fudgy texture with a toasted coconut topping for a delightful crunch.
Ingredients
Scale
Fudge Base Ingredients
- 1¼ cups unsweetened shredded or flaked coconut (110 grams, divided)
- 4 tablespoons unsalted butter (57 grams, ½ stick)
- 4 tablespoons coconut oil (57 grams)
- 12 ounces evaporated milk (340 grams, 1 can)
- 1¾ cups granulated sugar (350 grams)
- 1½ cups white chocolate chips (255 grams, ¾ bag)
- 7 ounces marshmallow creme (198 grams, 1 jar)
Instructions
- Toast the Coconut: Add ¼ cup of the shredded coconut to a small sauté pan set over low to medium heat. Stir occasionally to ensure even toasting.
- Brown the Coconut: Continue stirring the coconut until it turns golden brown, then remove the pan from the heat and set aside.
- Prepare the Pan: Spray a 9×9-inch baking pan with nonstick spray and line it with parchment paper for easy removal of the fudge later.
- Melt Butter and Coconut Oil: In a large saucepan over medium heat, melt the butter and coconut oil together, stirring occasionally.
- Add Evaporated Milk and Sugar: Pour in the evaporated milk and granulated sugar, stirring constantly as the mixture begins to bubble to prevent scorching.
- Cook to Soft-Ball Stage: Keep stirring the mixture as it continues to bubble until it reaches 230°F (soft-ball stage on a candy thermometer).
- Add Chocolate and Marshmallow: Remove the pan from heat. Stir in the white chocolate chips and marshmallow creme until the mixture is smooth and creamy. Fold in the remaining coconut.
- Pour and Spread: Pour the fudge mixture into the prepared pan and spread it into an even layer using a spatula.
- Top with Toasted Coconut: Sprinkle the toasted coconut evenly over the top of the fudge for added texture and flavor.
- Chill to Set: Refrigerate or freeze the fudge until it is firm enough to cut, usually about 2 hours in the fridge or 1 hour in the freezer.
- Slice and Serve: Remove the fudge from the pan using the parchment paper, then cut into 36 small squares to serve.
Notes
- Use a candy thermometer to ensure accurate temperature for perfect fudge texture.
- Store fudge in an airtight container in the refrigerator for up to two weeks.
- You can substitute white chocolate chips with chopped white chocolate bars if preferred.
- For a nuttier flavor, optionally add chopped macadamia nuts or almonds.
- Toast coconut carefully to avoid burning, as coconut browns quickly.
