30-Minute Coconut Creme Fudge with Toasted Coconut
Silky coconut fudge combining evaporated milk, marshmallow creme, and white chocolate for a confection with subtle coconut flavor and toasted coconut garnish. The soft-ball candy stage creates a smooth, melt-in-mouth texture. Serve as an elegant dessert or holiday gift. This version skips corn syrup for simpler ingredient list.
Ingredients
- 2 cup sugar, granulated
- ½ cup butter, Land O Lakes, cut into chunks
- ⅝ cup evaporated milk, from 5-ounce can
- 1 jar (7 oz) marshmallow creme
- 2 cup white baking chips, from 12-ounce packagemilk chocolate chips1:1flavor shiftdarkeradds dairy
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- 2 ½ cup shredded coconut, unsweetenedalmond extract1/2 teaspoon per 1 teaspoon coconutdifferent flavor profileadds tree_nuts
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Full guide → - 1 teaspoon coconut flavoringalmond extract1/2 teaspoon per 1 teaspoon coconutdifferent flavor profileadds tree_nuts
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- ½ cup shredded coconut, toastedalmond extract1/2 teaspoon per 1 teaspoon coconutdifferent flavor profileadds tree_nuts
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Full guide →
Instructions
- 1
Line 8- or 9-inch square pan with foil, extending edges; spray with nonstick spray.
- 2
Combine sugar, butter, and evaporated milk in 4-quart saucepan. Heat over medium until butter melts and mixture boils.
- 3
Continue cooking until mixture reaches 230°F on candy thermometer or a small amount dropped in ice water forms a fine, thin thread.
- 4
Remove from heat. Stir in marshmallow creme and white baking chips until melted and smooth.
- 5
Add untoasted shredded coconut and coconut flavoring; mix until combined.
- 6
Spread into prepared pan. Top with toasted coconut.
- 7
Refrigerate 4 hours until firm.
- 8
Lift fudge from pan using foil ends. Cut into 1-inch squares.
Tips
Use a candy thermometer for accurate soft-ball stage (230°F). Without one, test by dropping pea-sized amount in ice water--it should form a thin, flexible thread.
Toast coconut in dry skillet over medium-low heat for 2-3 minutes, stirring constantly, to avoid burning while developing nutty flavor.
Line pan with foil extending over edges for easy removal and clean cuts.
Good to Know
Refrigerated in airtight container up to 2 weeks. Fudge is temperature-sensitive; avoid leaving at room temperature longer than 1 hour.
Prepare up to 5 days ahead. Refrigerate in layers separated by parchment. Add toasted coconut garnish just before serving for maximum crunch.
Cut into 1-inch squares. Serve chilled or at room temperature. Pairs with coffee or as an after-dinner confection.
Common Mistakes
Overcook past 230°F to avoid hard, grainy fudge that won't set properly.
Stir constantly while cooling to avoid separation of oil.
Toast coconut garnish separately and add at the end to prevent burning.
Substitutions
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Full guide →FAQ
Can I make this without a candy thermometer?
Yes. Drop a pea-sized amount into ice water--it should form a thin, pliable thread when ready. This soft-ball test is traditional and reliable without equipment.
What if my fudge is too soft after 4 hours?
Return to refrigerator for 2-4 additional hours. If still soft, fudge may have overcooked slightly. Next time, stop at exactly 230°F or pull from heat 1 minute earlier.
How long can I keep this fudge?
Refrigerated fudge lasts 2 weeks in an airtight container. For longer storage, freeze in layers with parchment up to 3 months. Thaw in refrigerator 1 hour before serving.