Coconut Fudge

JC Phelps

This four-ingredient Coconut Fudge couldn't be any easier to make. If you're a coconut lover, you'll be addicted!

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Prep Time 10

Cook Time 3

Refrigeration/Setting Time 4

Total Time 4 13

Course Dessert

Cuisine American

Servings servings

Calories 251 kcal

Equipment

8x8 pan

Ingredients

16 oz. white frosting
10 oz. white chocolate chips
½ c. sweetened shredded coconut
½ tsp. coconut extract

Instructions

Line your 8x8 pan with parchment paper; do not use of nonstick spray.
In a medium mixing bowl, place the chocolate chips and microwave on high for 2 minutes. Pause every 30 seconds to stir the chips, ensuring they do not overcook.
Once the chocolate chips are smooth, remove the lid and foil from the frosting and microwave on high for 1 minute without pausing to stir.
Add the coconut extract to the melted frosting and stir gently.
Combine the frosting mixture with the melted chocolate, then add the shredded coconut. Stir vigorously until well combined.
Transfer the mixture to the lined pan and refrigerate for 4 hours or until the fudge is fully set. It is preferable to let the fudge set up overnight.
Cut, serve, and enjoy!

Notes

When microwaving the chocolate chips, you must pause every 30 seconds to stir them, even if they haven't fully melted yet. This prevents the chocolate from overheating and ensures a smooth consistency.
Allow the fudge to chill in the refrigerator for at least 4 hours, or preferably overnight, to ensure it sets properly and achieves the desired firmness.
Use a sharp knife dipped in hot water to make clean cuts through the chilled fudge. Wipe the knife clean between cuts for neat and uniform pieces.

Nutrition

Calories: 251kcalCarbohydrates: 33gProtein: 1gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 4mgSodium: 87mgPotassium: 85mgFiber: 0.4gSugar: 32gVitamin A: 5IUVitamin C: 0.1mgCalcium: 37mgIron: 0.2mg

Keyword Coconut Fudge