2 cups sugar
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.
- 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.