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Recipe

Chocolate-Coconut Fudge

Scott Phillips

Yield: Yields twenty-five 1-1/2-inch pieces.

You start with the smoothest, creamiest chocolate fudge recipe ever, then sprinkle on the toasted sweetened coconut flakes.

Ingredients

  • 3 Tbs. cold unsalted butter; more at room temperature for buttering the thermometer and pan
  • 3-3/4 cups granulated sugar
  • 2-1/2 cups toasted sweetened coconut flakes
  • 1-1/2 cups heavy cream
  • 4 oz. unsweetened chocolate, coarsely chopped
  • 3 Tbs. light corn syrup
  • 1 tsp. table salt

Nutritional Information

      Nutritional Sample Size per piece
      Calories (kcal) : 230
      Fat Calories (kcal): 100
      Fat (g): 11
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 2.5
      Cholesterol (mg): 25
      Sodium (mg): 120
      Carbohydrates (g): 34
      Fiber (g): 1
      Protein (g): 1

Preparation

  • Lightly butter the face of a candy thermometer and set aside.

    Put the sugar, cream, chocolate, corn syrup, and salt in a large (4-quart) heavy-duty saucepan and stir with a spoon or heatproof spatula until the ingredients are moistened and combined. Stirring gently and constantly, bring the mixture to a boil over medium heat, 7 to 12 minutes. Cover the saucepan and let the steam clean the sides of the pan for 2 minutes.

    Clip the candy thermometer to the pot, being careful not to let the tip of the thermometer touch the bottom of the pot, or you might get a false reading. Let the mixture boil without stirring until it reaches 236°F to 238°F, 2 to 5 minutes. Take the pan off the heat and add the butter, but do not stir it into the mixture. Set the pan on a rack in a cool part of the kitchen. Don’t disturb the pan in any way until the mixture has cooled to 110°F, 1 to 1-1/2 hours.

    Meanwhile, line the bottom and sides of an 8×8-inch baking pan with foil, leaving a 2-inch overhang on two opposite sides of the pan. Butter the foil. Set the pan aside.

    Remove the thermometer from the fudge mixture. Using a hand mixer, beat the mixture on high speed until it is a few shades lighter in color and thickens enough that the beaters form trails that briefly expose the bottom of the pan as they pass through, 10 to 20 minutes. After beating the fudge, stir in 2-1/4 cups toasted sweetened coconut flakes. Pour the thickened fudge into the prepared pan, using a rubber spatula to help nudge it out of the pot. You can scrape the bottom of the pot but not the sides; any crystals that stick to the pot stay in the pot. Smooth the top of the fudge with the spatula. Sprinkle 1/4 cup of the coconut over the fudge. Set the pan on a rack and let the fudge cool completely, about 2 hours. The fudge will be slightly soft the day it’s made but will firm up overnight.

    Turn the fudge out onto a clean cutting board and peel off the foil. Turn the slab of fudge right side up and cut it into 25 equal pieces.

    The fudge will keep for a week to 10 days stored in an airtight container at room temperature.

Tip

Web extra: CooksClub members can watch a video of Nicki Sizemore demonstrating the art of making smooth chocolate fudgefrom scratch.

Reviews

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Reviews

  • AngelLoveyDovey | 12/12/2010

    This fudge is delicious. I've made the regular, coconut, and rocky road. I always make a point of reading the article first, to remind myself of the essential steps. My only alteration is at the end of the recipe. I find that, if I start beating the fudge at 110 degrees (especially if I'm adding coconut), it hardens almost immediately. So I start beating at 120 degrees and it works great. The author recommends beating for 10-20 minutes, but I probably only beat for 5-7 minutes before the fudge gets hard and I see a track. With those variations, I find this fudge easy and delicious.

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