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featured coconut fudge.
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5 from 4 votes

White Chocolate Coconut Fudge Recipe

Coconut Fudge is an easy and delicious recipe to make for the holidays and beyond.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: candy, Dessert
Cuisine: American
Servings: 36 pieces
Author: Becky Hardin

Equipment

  • Kitchen Scale (optional)
  • 9x9-inch Baking Pan
  • candy thermometer

Ingredients

  • 1¼ cups unsweetened shredded or flaked coconut 110 grams, divided
  • 4 tablespoons unsalted butter 57 grams (½ stick)
  • 4 tablespoons coconut oil 57 grams
  • 12 ounces evaporated milk 340 grams (1 can)
  • 1¾ cups granulated sugar 350 grams
  • 1½ cups white chocolate chips 255 grams (¾ bag)
  • 7 ounces marshmallow creme 198 grams (1 jar)

Instructions

  • Add ¼ cup of the coconut to a small sauté pan set over low-medium heat.
    1¼ cups unsweetened shredded or flaked coconut
    overhead ingredients for coconut fudge in individual bowls.
  • Toast the coconut, stirring occasionally, until the coconut is golden brown. Remove from heat.
  • Spray a 9x9-inch baking pan with nonstick spray. Then, line the pan with parchment paper.
  • In a large saucepan over medium heat, melt the butter and coconut oil.
    4 tablespoons unsalted butter, 4 tablespoons coconut oil
  • Pour in the evaporated milk and sugar, and stir constantly as the mixture starts to bubble.
    12 ounces evaporated milk, 1¾ cups granulated sugar
    sugar and evaporated milk mixture in a saucepan with a wooden spoon.
  • Continue stirring while the mixture bubbles until the temperature reaches 230°F.
  • Remove from heat and stir in the white chocolate chips and marshmallow cream until smooth. Then, stir in the remaining coconut.
    1½ cups white chocolate chips, 7 ounces marshmallow creme
    white chocolate chips and marshmallow creme stirred into caramelized sugar mixture in a saucepan with a wooden spoon.
  • Pour the mixture into the pan and spread into an even layer.
    coconut fudge in a square baking pan.
  • Sprinkle the toasted coconut over the top
    coconut fudge topped with toasted coconut in a square baking pan.
  • Refrigerate or freeze until the fudge is firm.
  • Cut into small squares.

Notes

  • You can use shredded or flaked coconut in this recipe.
  • In place of the coconut oil, you can use more butter.
  • In place of the white chocolate chips, you can use an equal amount (9 ounces) of  white chocolate melting wafers or vanilla almond bark.
  • For chocolate coconut fudge, swap the white chocolate chips for milk, semisweet, or dark chocolate chips or melting wafers.
  • Add 1 teaspoon of almond or vanilla extract to enhance the flavors!
  • Drizzle melted dark chocolate over the top or crushed almonds for almond joy fudge!
  • Leave a bit of parchment overhang in the pan for easy removal.
  • You can also toast the coconut flakes in a 300°F oven for about 10 minutes, stirring halfway through.
  • Use a candy thermometer to ensure the sugar reaches the proper temperature.
Storage: Store coconut fudge in an airtight container at room temperature for up to 2 weeks, in the refrigerator for up to 1 month, or in the freezer for up to 1 year.

Nutrition

Serving: 1piece | Calories: 153kcal | Carbohydrates: 21g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 18mg | Potassium: 68mg | Fiber: 1g | Sugar: 19g | Vitamin A: 64IU | Vitamin C: 0.3mg | Calcium: 41mg | Iron: 0.1mg