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White Coconut Fudge

A simple yet delightful fudge recipe with a creamy texture and tropical coconut flavor, perfect for family bonding and creating sweet memories.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 2 hours 35 minutes
Servings: 36 pieces
Course: Dessert, Snack
Cuisine: American, Family Recipe
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups granulated sugar Opt for fine sugar to dissolve easily.
  • 1/4 cup corn syrup This will help lend that signature chewy texture.
  • 2/3 cup heavy whipping cream Use cream with at least 36% fat for a rich flavor.
  • 2/3 cup whole milk Whole milk is best for creamy texture.
  • 2 teaspoons unsalted butter Bring butter to room temperature for easier incorporation.
  • 1 cup sweetened coconut, shredded, divided Choose high-quality coconut for best taste.
  • 1 teaspoon vanilla extract Use pure extract for a deeper flavor profile.

Method
 

Preparation
  1. Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
  2. In a large saucepan over medium heat, combine the sugar, corn syrup, heavy cream, and whole milk. Gently stir until the sugar completely dissolves.
  3. Increase heat slightly and bring the mixture to a boil. Do not stir during this time.
  4. Continue to cook until the thermometer reads 234°F (soft ball stage).
  5. Carefully remove the saucepan from the hot burner and add the unsalted butter, stirring until melted.
  6. Let the mixture cool undisturbed to between 110°F to 120°F.
  7. Beat the mixture using a hand mixer on low speed until thick and cloudy.
  8. Fold in 3/4 cup of sweetened coconut and vanilla extract until mixed well.
  9. Immediately pour the mixture into the prepared pan and smooth it out evenly.
  10. Sprinkle the remaining 1/4 cup sweetened coconut over the top.
  11. Allow the fudge to cool completely at room temperature until firm, about 2 hours.
  12. Once set, lift the fudge using the parchment overhang and cut into squares.

Notes

Store fudge in an airtight container at room temperature for up to 1 week. For longer freshness, refrigerate for about 10-14 days, or freeze for up to 3 months.