Coconut Creme Fudge Recipes

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.

Steps:

• In heavy saucepan, over low heat, melt white chocolate squares, sweetened condensed milk and salt. Remove from heat; stir in crushed cookies.
• Spread evenly into wax-paper-lined 8-inch square pan. Chill 2 hours or until firm.
• Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine buttermilk, oil, coffee, eggs and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt; add to buttermilk mixture, beating just until combined. Fold in pecans. , Pour half of the batter into prepared pan; sprinkle with 1 tablespoon flour. In a small bowl, beat cream cheese, sugar, egg and vanilla until smooth. Toss chocolate chips and coconut with remaining 1 tablespoon flour; fold into cream cheese mixture. Spoon over batter to within 1/2 in. of edges; top with remaining batter., Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool 20-25 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine glaze ingredients until smooth. Drizzle over cake.

Steps:

• In large pot over medium heat, cook and stir butter, sugar and milk.
• Bring to boil and boil for 5 minutes or candy temperature of 230 degrees.
• Remove from heat.
• Add marshmallow creme and white chips stirring til well blended and chips are melted.
• Add in coconut and coconut flavoring.
• Mix well and pour into greased or sprayed medium baking dish.
• Cool completely, then chill til firm.

Steps:

• In a large bowl, mix marshmallow creme, coconut, vanilla and salt until blended. Refrigerate, covered, at least 1 hour., Shape mixture into 1-in. balls. Place on a waxed paper-lined baking sheet. Refrigerate, covered, at least 3 hours., In a microwave, melt chocolate and shortening; stir until smooth. Dip coconut balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set.

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave white chocolate, 6 Tbsp. butter and water in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir with whisk until chocolate is completely melted and mixture is well blended.
• Add dry pudding mix; stir 2 min. Add sugar, 1 cup at a time, stirring after each addition until blended. Stir in half the coconut; press onto bottom of prepared pan.
• Microwave semi-sweet chocolate and remaining butter in large microwaveable bowl 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Spread over fudge layer in pan; sprinkle with remaining coconut. Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.