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Coconut Fudge
This easy coconut fudge comes together quickly with just a handful of ingredients. It's made in the microwave without a candy thermometer so anyone can make it successfully.
Prep Time 5 minutes
Chilling Time 2 hours
Total Time 2 hours 5 minutes
Servings 32
Ingredients
- 3 cups white chocolate chips
- 14 ounces sweetened condensed milk
- 1 tablespoon coconut extract
- 1/4 teaspoon salt
- 1 cup sweetened flaked coconut
Instructions
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Spray an 8-inch square baking pan with cooking spray and line the bottom with parchment paper (or wax paper or aluminum foil). Set pan aside.
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Combine the white chocolate chips and sweetened condensed milk in a large microwave-safe bowl. Heat in 30-second intervals, stirring well after each interval, until the baking chips are melted and the mixture is smooth. (Sometimes the chips don’t melt well, just keep stirring!)
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Add coconut extract and the salt and stir to combine. Quickly mix in the coconut. Scrape into the prepared baking dish and smooth into an even layer.
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Refrigerate until set, about 2 hours. Once set, slice your fudge and serve.
Recipe Video
Recipe Notes
- Uneaten coconut fudge can be stored in an airtight container, layered with wax paper, in the fridge for up to 1 week.
- It can also be stored in the freezer (again in an airtight container) for about two months.
- Be sure you use sweetened condensed milk! If you use evaporated milk your fudge will not set up.
- Sometimes white chocolate chips can be difficult to melt. Stir really well between heating intervals and eventually they will melt completely.
- I recommend using Nestle white chocolate chips because they set back up the best. Some other brands I’ve used make a much softer fudge that’s hard to slice neatly.
- You’ll need about 18 ounces of chocolate chips to get 3 cups.
- You can substitute regular chocolate chips for the white chocolate chips if you prefer.