White Chocolate Coconut Fudge Recipes

Steps:

• Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a boil over medium-low heat, stirring constantly. Cook and stir for 30-40 minutes or until a candy thermometer reads 234° (soft-ball stage)., Remove from the heat; stir in white chocolate and marshmallows until melted. Stir in the coconut, nuts and vanilla. Pour into prepared pan. Let stand at room temperature until cool. , Using foil, lift fudge out of pan; cut into 1-in. squares. Store in an airtight container in the refrigerator.

Steps:

• Butter sides of heavy 3-quart saucepan. Add the sugar, evaporated milk, and butter. Cook over medium heat to soft ball stage (234 degrees), stirring frequently. Remove from heat. Add almond bark and marshmallows; beat until melted. Quickly stir in coconut, almonds and vanilla. Pour into buttered dish. Cut when cool.

Steps:

• Grease an 8x8 inch baking dish. Set aside.
• In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
• In the top of a double boiler over lightly simmering water, heat white chocolate, stirring until melted and smooth.
• Fold melted white chocolate and pecans into cream cheese mixture. Spread into prepared baking dish. Chill for 1 hour, then cut into 1 inch squares.

Steps:

• Combine sugar, sour cream and butter in a pan.
• Bring mixture to a rolling boil, stirring constantly.
• Boil for 7 minutes or until softball stage.
• Remove pan from heat and stir in white chocolate until melted.
• Add marshmallow cream and walnuts.
• Beat by hand until completely blended.
• Spread into a greased 9x9 inch baking pan.
• Cool at room temperature.

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave semi-sweet chocolate and 1 cup milk in medium microwaveable bowl on MEDIUM (50%) 1-1/2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted.
• Add coconut; mix well. Spread onto bottom of prepared pan.
• Microwave white chocolate and remaining milk in separate microwaveable bowl 1-1/2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted. Drop by tablespoonfuls over semi-sweet chocolate layer; swirl with knife. Refrigerate 2 hours. Use foil handles to lift fudge from pan before cutting into pieces.

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:

• Line a 13x9-in. pan with foil or parchment; grease foil with 2 teaspoons butter., In a large heavy saucepan, cook and stir baking chips, milk and remaining 1/4 cup butter over low heat until smooth. Remove from heat; stir in extract and salt. Spread into prepared pan; sprinkle with curry powder. Refrigerate, covered, until firm, about 2 hours., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.