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–+ servings
featured coconut fudge.

White Chocolate Coconut Fudge Recipe

Course: candy, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 36 pieces
Calories: 153kcal
Author: Becky Hardin
Coconut Fudge is an easy and delicious recipe to make for the holidays and beyond.
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Equipment

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

  • Add ¼ cup of the coconut to a small sauté pan set over low-medium heat.
    1¼ cups unsweetened shredded or flaked coconut
    overhead ingredients for coconut fudge in individual bowls.
  • Toast the coconut, stirring occasionally, until the coconut is golden brown. Remove from heat.
  • Spray a 9x9-inch baking pan with nonstick spray. Then, line the pan with parchment paper.
  • In a large saucepan over medium heat, melt the butter and coconut oil.
    4 tablespoons unsalted butter, 4 tablespoons coconut oil
  • Pour in the evaporated milk and sugar, and stir constantly as the mixture starts to bubble.
    12 ounces evaporated milk, 1¾ cups granulated sugar
    sugar and evaporated milk mixture in a saucepan with a wooden spoon.
  • Continue stirring while the mixture bubbles until the temperature reaches 230°F.
  • Remove from heat and stir in the white chocolate chips and marshmallow cream until smooth. Then, stir in the remaining coconut.
    1½ cups white chocolate chips, 7 ounces marshmallow creme
    white chocolate chips and marshmallow creme stirred into caramelized sugar mixture in a saucepan with a wooden spoon.
  • Pour the mixture into the pan and spread into an even layer.
    coconut fudge in a square baking pan.
  • Sprinkle the toasted coconut over the top
    coconut fudge topped with toasted coconut in a square baking pan.
  • Refrigerate or freeze until the fudge is firm.
  • Cut into small squares.

Notes

  • You can use shredded or flaked coconut in this recipe.
  • In place of the coconut oil, you can use more butter.
  • In place of the white chocolate chips, you can use an equal amount (9 ounces) of  white chocolate melting wafers or vanilla almond bark.
  • For chocolate coconut fudge, swap the white chocolate chips for milk, semisweet, or dark chocolate chips or melting wafers.
  • Add 1 teaspoon of almond or vanilla extract to enhance the flavors!
  • Drizzle melted dark chocolate over the top or crushed almonds for almond joy fudge!
  • Leave a bit of parchment overhang in the pan for easy removal.
  • You can also toast the coconut flakes in a 300°F oven for about 10 minutes, stirring halfway through.
  • Use a candy thermometer to ensure the sugar reaches the proper temperature.
Storage: Store coconut fudge in an airtight container at room temperature for up to 2 weeks, in the refrigerator for up to 1 month, or in the freezer for up to 1 year.

Nutrition

Serving: 1piece | Calories: 153kcal | Carbohydrates: 21g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 18mg | Potassium: 68mg | Fiber: 1g | Sugar: 19g | Vitamin A: 64IU | Vitamin C: 0.3mg | Calcium: 41mg | Iron: 0.1mg