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Coconut Crème Fudge
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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

How to make

  1. STEP 1

    Line 8- or 9-inch square pan with aluminum foil, extending foil over edges. Spray foil with nonstick cooking spray. Set aside.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

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

Tip #1

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.

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