Mocha Coconut Fudge
December 7, 2011 § Leave a Comment
A strange thing happened during my pregnancy with Cash, I acquired a taste for Coconut! As long as I can remember I’ve absolutely detested the taste and texture; but being someone who is adventurous with food, I have repeated tried recipes with coconut hoping that one day it would taste amazing. Well, that one day came when I made Macaroons for my husband while I was pregnant!
I was searching for an easy recipe to make and give as gifts this Christmas season and came across Mocha Coconut Fudge on How Sweet It Is. Fudge is quick, simple and very easy to package. If you’re not a fan of coffee you can always omit the instant espresso powder from this recipe and if you’re not a fan of coconut, I recommend you give it a try because you just might surprise yourself and like it.
[adapted from mother lovett's 3-minute fudge]
makes one 8×8 pan
12 ounces semisweet chocolate, chopped
12 ounces white baking chocolate, chopped
1 can (15oz) sweetened condensed milk
1 1/2 tablespoons espresso powder (or instant coffee)
1 teaspoon vanilla extract
1 1/2 teaspoons coconut extract
1 tablespoon coconut oil
1/2 cup flaked coconut, toasted
Spray an 8×8 pan with non-stick spray.
Add semisweet chocolate to a double boiler, and melt completely. One melted, add in half of the sweetened condensed milk, the vanilla, the coffee powder and 1/2 tablespoon of coconut oil. Stir with a spatula until combined and fairly smooth, then spread evenly in the bottom of the pan. Mixture will be thick. Place in the freezer for 30 minutes.
Add white chocolate to a double boiler and melt completely. Add in remaining condensed milk, coconut oil and coconut extract, stirring until combined. Remove fudge from freezer and add white chocolate on top, spreading evenly to coat. Top with toasted coconut, then chill in the refrigerator for 60-90 minutes.
When ready to cut, fill a large cup with hot water. Dip a sharp knife into the water, then blot on a towel. Use knife to cut fudge into your desired size of squares.
Image and recipe source: How Sweet It Is