I have three words for you: toasted coconut fudge. YES. Chocolate and coconut is one of my all-time favorite flavor combinations. It’s definitely an oldie but goodie. And yes, I was one of those kids who picked the coconut chocolates out of the box before anyone else could. #sorrynotsorry
Another favorite? Fudge. I’ve got a lot of fond memories that revolve around the tasty chocolate treat and I’m sure some psychiatrists would have a field day with that. But for me, fudge evokes memories of holidays in my childhood and those holidays were always spent with family.
Growing up, my favorite holiday was Thanksgiving. We would drive 6 hours to my aunts house in Pennsylvania on Thanksgiving Eve where we would stay through the weekend. It was a childhood dream, all my cousins, grandparents and several aunts and uncles under one roof. So.much.fun. And we would always bring fudge for my uncle. So that’s the back story (kind of, more on that at a later time) and now on to the fudge!
This toasted coconut fudge is ahh-mazing. As I said earlier, classic flavor combination. But I’ve jazzed it up a bit by toasting the coconut, which really brings out the coconut flavor without being overpowering. The chocolate is so smooth, silky and rich. Put them together and it’s downright irresistible.
p.s. this fudge is wicked easy to make, bonus!
Toasted Coconut Fudge
- 2 Cups milk chocolate chips
- 1 Cup semi-sweet chocolate chips
- 1 14 oz. can sweetened condensed milk
- 2 tsp. vanilla extract
- 1/2 Cup unsweetened shredded coconut, divided
- Line an 8x8 square dish with alluminum foil and spray VERY lightly with non-stick spray.
- Add coconut to a cold, dry (meaning do not add oil, butter or cooking spray) frying pan and heat over medium low heat. Stir frequently until the coconut is golden brown, about 5-10 minutes. Transfer coconut to a bowl and set aside and remove 1 tbsp for topping the fudge.
- Add chocolate chips and sweetened condensed milk to a medium sized pot. Heat over medium heat and stir frequently until the chocolate is completely melted. Remove from heat.
- Stir in coconut (except for 1 tbsp.) and the vanilla extract.
- Transfer fudge to the prepared dish and smooth out the top with a spatula.
- Top fudge with the remaining 1 tbsp. toasted coconut. Use your hand to lightly press the coconut onto the fudge so it will set.
- Refrigerate at least 2 hours, un-covered, before cutting.
- Makes approx. 36 pieces.
Be very careful and keep an eye on the coconut! Once it starts to warm it will toast very quickly!
I like to cut my fudge into 36 small bite-sized pieces.