You need to make this.
For one thing, it’s pretty. And tasty. They’re delightfully creamy little squares of black and white, chocolaty candy topped with toasty, golden coconut. It’s all about contrast. Black and white, dark and light, vanilla and chocolate, chewy and crunchy. How can you resist that?
Some may argue this isn’t “real” fudge. Real fudge is made by making a real candy mixture, boiling that candy mixture to a softball stage (with a real candy thermometer) and then keeping your fingers out of it till it cools. Just because it’s bubbly and shiny, doesn’t mean it’s friendly.
But that doesn’t matter. This candy is just as good as the “real” stuff, as well as being easier (and quicker) to make.
Enjoy!
Sarah
Black and White Toasted Coconut Fudge
Servings: 16
Preparation Time: 10 minutes
Ingredients:
- 10 ounces white chocolate
- 7 ounces sweetened condensed milk
- 2 tablespoons butter, divided
- 2 tablespoons coconut oil, divided
- 9 ounces dark chocolate
- 1 cup unsweetened dried coconut flakes, toasted
Directions:
Place white chocolate, condensed milk, 1 tablespoon butter, and 1 tablespoon coconut oil into a medium-sized saucepan over low heat. Stir until chocolate has melted. Spread unto bottom of parchment or wax paper–lined 8 x 8-inch glass pan.
Repeat for dark chocolate layer, using the last tablespoons of butter and coconut oil. Spread onto white chocolate layer. The layers will not be even, but that’s part of the fun!
Press toasted coconut onto top of fudge and refrigerate or freeze until firm. Cut into small pieces and enjoy!
Note: If you want even layers instead of the marbled look, place the dark chocolate layer on the bottom.
Recipe courtesy of Sarah Shilhavy.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
