COSTA RICAN COCONUT FUDGE (CAJETA DE COCO
I have not made this recipe but it was given to me when I was in Costa Rica several years ago and everyone that tried them loved them - I think you need a sweet tooth for this one.
Provided by Bergy
Categories Candy
Time 35m
Yield 20-30 balls
Number Of Ingredients 5
Steps:
- Combine all the ingredients in a pan and cook over low heat, stirring constantly with a wooden spoon.
- Continue to cook for 5 minutes after it reaches a boil.
- As soon as it is cool enough to handle form small balls, place in paper cups.
- Store in sealed container.
Nutrition Facts : Calories 202.9, Fat 13.4, SaturatedFat 8.7, Cholesterol 34.8, Sodium 130.7, Carbohydrate 18.9, Fiber 0.4, Sugar 17.6, Protein 2.8
CAJETA CARAMEL FUDGE
Create the perfect combination of flavor and crunch with this homemade candy. Rich chocolate fudge layered with cajeta caramel, cashews and a sprinkle of sea salt-a recipe to impress.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 36
Number Of Ingredients 7
Steps:
- Line 9-inch square pan with foil. Spray lightly with cooking spray.
- In large microwavable bowl, microwave chocolate chips and condensed milk uncovered on High 1 minute; stir. Microwave 45 seconds longer; stir until smooth. Add 1 1/2 cups cashews. Spread evenly in pan. Refrigerate 1 hour.
- In medium microwavable bowl, microwave white chocolate and cajeta uncovered on High 1 minute, stir. Microwave 45 seconds longer; stir until smooth. Spread evenly over fudge layer. Sprinkle with 1 cup cashews; press gently into caramel layer. Sprinkle with salt. Refrigerate about 3 hours or until firm. Cut into 6 rows by 6 rows. Store covered at room temperature.
Nutrition Facts : Calories 180, Carbohydrate 21 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 18 g, TransFat 0 g
CAJETA DE COCO (COCONUT FUDGE)
If you love Dulce de Leche, you will also love cajeta!
Provided by Jo Anne Sugimoto @sugarnspicetedibears
Categories Candies
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine all the ingredients except for 1 cup of the shredded coconut.
- On medium heat bring the ingredients to a boil, stirring constantly, then simmer for an additional 5 minutes until it comes together and you can see the bottom of the pan when you stir. Let the mixture cool down completely.
- Take a spoonful at a time and form into 1 1/2 balls and place them on waxed paper.
- Put the remaining shredded coconut in a small pan and toast it over medium heat until it just starts to turn brown.
- Put the coconut in a shallow dish and roll the balls in it, coat it completely.
- You can put the covered balls in mini cupcake liners. Chill.
COCONUT FUDGE
This recipe always is a hit!
Provided by Danielle 'Aminah' Samuels
Categories Desserts Candy Recipes Fudge Recipes
Time 2h47m
Yield 24
Number Of Ingredients 8
Steps:
- Line a baking dish with aluminum foil.
- Mix sugar, sweetened condensed milk, coconut cream, and butter together in a pot; bring to a simmer until temperature of milk mixture reaches 225 degrees F (110 degrees C), about 30 minutes.
- Stir coconut extract, ginger, vanilla extract, and bitters into milk mixture; continue simmering until temperature reaches 236 degrees F (113 degrees C), about 10 minutes. Remove pot from heat and let fudge stand for 2 minutes.
- Pour fudge into the prepared baking dish; refrigerate until set, about 2 hours.
Nutrition Facts : Calories 155.1 calories, Carbohydrate 26.3 g, Cholesterol 6.8 mg, Fat 5.4 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 4.3 g, Sodium 24.6 mg, Sugar 25.5 g
ZUCRE COCO -- MOROCCAN COCONUT FUDGE CAKES
Literally this translates into coconut sugar. I have added the word fudge here as these are most commonly called "cakes." Also, for ease I have used evaporated milk in the recipe though mass marketing of evaporated milk here is relatively new. Most home cooks evaporate their own milk, IF they can afford milk. This is a lovely very sweet ending to a rich meal served with strong black coffee and how we most often serve it here. This sort of recipe is made only by those who have money and certainly isn't the average person's fare who is more concerned with finding bread. Morocco is devistatingly poor with 95% of the wealth belonging to just under 5% of the people. Moroccans say it is a true blessing to be able to eat so extravagantly as to have these coconut cakes. This is quick to make and if you love coconut, this is for you! Cut into very small squares though; Moroccans adore things extremely sweet. Enjoy! c.\2005
Provided by Hajar Elizabeth
Categories Candy
Time 35m
Yield 1 1/2 pounds, 36 serving(s)
Number Of Ingredients 5
Steps:
- Line an 8x8 pan or similar sized round pan with foil (as I do here as we do not have waxed paper) or waxed paper.
- In a heavy bottomed 2qt. saucepan combine coconut, evaporated milk and sugar.
- Simmer gently to soft ball stage; 238 degrees. Here we test in cold water and do not use a thermometer. The cooking time is my best guess as I have never made this using a western stove.
- Stir in the butter and lemon rind and allow to cool to room temperature.
- Beat until thick and glossy as you would for fudge but beating to glossy not until it loses it's gloss.
- Pour into prepared pan and chill 2 hours. Cut into 1/2" to 1" squares.
Nutrition Facts : Calories 139, Fat 9.2, SaturatedFat 7.9, Cholesterol 3.2, Sodium 14.8, Carbohydrate 14.7, Fiber 2.1, Sugar 12, Protein 1.2
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