Coconut Crème Fudge

Coconut Crème Fudge

If coconut is one of your favorite flavors, this is the fudge for you.

30 min. prep time
80 candies
000 Ratings


2 cups sugar
1/2 cup Land O Lakes® Butter, cut into chunks
1 (5-ounce) can (2/3 cup) evaporated milk
1 (7-ounce) jar marshmallow crème
1 (12-ounce) package (2 cups) white baking chips
2 1/2 cups shredded coconut
1 teaspoon coconut flavoring
1/2 cup shredded coconut, toasted


Line 8- or 9-inch square pan with aluminum foil, extending foil over edges. Spray foil with no-stick cooking spray. Set aside.

Combine sugar, butter and evaporated milk in nonstick 4-quart saucepan. Cook over medium heat until butter is melted and mixture comes to a boil. Continue cooking until mixture reaches 230°F on candy thermometer or small amount dropped into ice water forms a fine, thin thread. Remove from heat.

Stir in marshmallow crème and white baking chips until chips are melted and mixture is smooth. Add 2 1/2 cups coconut and coconut flavoring; mix well. Spread mixture into prepared pan. Sprinkle fudge with 1/2 cup toasted coconut. Refrigerate 4 hours or until firm.

Lift fudge out of pan, using foil ends. Cut into 1-inch squares. Store refrigerated.

Recipe Tip

- To toast coconut, spread in single layer on ungreased 15x10x1-inch baking pan. Bake at 350°F, stirring occasionally, 5-10 minutes or until light golden brown. Remove from pan; cool completely.

- Serve fudge squares in colorful foil candy cups for a truly festive look.

Nutrition Facts (1 candy)

Calories: 80

Fat: 4g

Cholesterol: 5mg

Sodium: 25mg

Carbohydrates: 12g

Dietary Fiber: 0g

Protein: 1g

Recipe #15435©2012Land O'Lakes, Inc.

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