Old Fashioned Fudge With Shredded Coconut
A classic coconut fudge delivers a rich, old-fashioned sugar candy texture, requiring beating for optimal consistency.
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Instructions
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Line an 8x8 inch pan with foil and spray with nonstick cooking spray.
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In a large saucepan over medium heat, combine sugar, cream, milk, butter, and salt; stir until dissolved and melted, then brush down the pan sides with a wet pastry brush.
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Insert a candy thermometer, bring the mixture to a boil, and cook, stirring occasionally, until it reaches 238 F.
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Remove the pan from heat, remove the thermometer, and let it cool undisturbed for 20 minutes or until approximately 110 F.
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Once barely warm, add vanilla and coconut extracts, then stir the fudge vigorously with a wooden spoon until it thickens and loses its gloss.
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When the fudge has thickened and become opaque, stir in the coconut for one minute more, or until very thick (5-15 minutes).
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Scrape the fudge into the prepared pan, smooth into an even layer, and let it set at room temperature for several hours.
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Use the foil to lift the fudge from the pan, cut into 1-inch squares, and store in an airtight container for up to a week.