Coconut Fudge

This recipe for Coconut Fudge was passed down by my grandmother. She wouldn’t necessarily buy gifts for special occasions but when she gave us fudge we knew it was made with love. I have vivid memories of walking into her kitchen and seeing all the tins laid out with wax paper. She would be there, breaking a sweat and stirring away to make these treats. It was definitely a labor of love. She had no thermometer but she knew how to time the process perfectly to achieve perfect results!

My grandmother doesn’t make fudge as much any more but i’m hoping this is a tradition I can pass on with my family. This recipe is an ode to my grandmother and a gift to all the mothers out there. Happy Mother’s Day!

Coconut Fudge

Celebrate Mother's Day with this cherished coconut fudge recipe from my grandmother. A labor of love that everyone will cherish.

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Course: Dessert

Cuisine: Caribbean, Tobago, Trinidad

Keyword: dessert

Author: Emily

Ingredients

Fudge

• 2 cups of coconut milk recipe below
• 1 can of Cuisine Sweetened Condensed Milk
• 1 ½ cups granulated sugar
• 1 oz unsalted butter

Coconut Milk

• 1 dried coconut
• 3 cups of warm water

Instructions

Coconut Milk

• Crack and carefully remove the flesh of the coconut.
• Chop the coconut flesh into slices
• Transfer the coconut flesh into a blender and add hot water.
• Pulse and blend the coconut and water for about one minute.
• Strain coconut pieces from the mixture and reserve the liquid.

Fudge

• Add the coconut milk, Cuisine Sweetened Condensed Milk and granulated sugar to a large heavy-bottomed saucepan.
• Place the saucepan on a medium heat and stir constantly.
• The mixture will come to a continuous boil. Continue stirring until the mixture drops in height and begins to thicken. The mixture will deepen in colour as well.
• Continue to cook the mixture resembles as thick caramel and the sides of the pan begin to crystallize or until a candy thermometer reads 235ºF.
• Remove from heat and mix in the butter.
• Vigorously beat the mixture just until it loses its shine. The fudge should resemble the look and viscosity of peanut butter.
• Quickly and carefully pour the fudge into a greased baking pan and mark squares out with a sharp knife.
• Allow to cool before removing from dish.

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