Chocolate & Coconut Fudge Recipe

The holidays are almost upon us! I know it’s just the end of October, but I’m a girl who likes to plan ahead, and especially bake ahead, so I am already thinking about all things holidays! (Don’t worry-I’m still enjoying October too.) Because I like to bake ahead, I love recipes that I can make early and freeze and use throughout the holiday season and this Chocolate & Coconut Fudge recipe is perfect for that!

This creation is a spinoff from my husband’s grandma’s fudge recipe and then was tweaked by my mother in law to add the coconut layer.

I’ll tell you right now that when I took this to family and friends a couple years back I was the favorite person for at least a couple of days. It was a HUGE hit!

It’s not hard to make, though it does take a little time to let the layers set up. And like I said, it freezes perfectly.

I like to make it ahead (and actually I like to make several flavors-see Chocolate Peanut Butter and Chocolate Mint) and use it bit by bit through the holiday season. That way I only have to make it once and I don’t waste it! (So much food gets wasted at Christmas-this is a nice way to avoid that!) It stays perfectly good in a nice GladWare® container in my freezer and I can use it and eat it again and again!

 

Chocolate & Coconut Fudge Recipe:

(This recipe will make one 8 x 8 inch pan full of fudge. I often double it and pour it into a 9 x 13 inch pan. It will completely fill (to the very top) a 9 x 13 inch pan.)

Chocolate Bottom Layer:

Ingredients:

For the chocolate bottom layer:

• 2 C Sugar
• 11 large marshmallows
• 3/4 can of evaporated milk
• 1 pkg. milk chocolate chips (just a regular size)
• 1 stick butter
• GladWare®

Combine the sugar, marshmallows and milk in a large pan.

Heat and bring it to a soft boil. Boil (soft boil) for 6 minutes stirring while it boils. (You really want this to be barely boiling or it will burn on the bottom.)

After 6 minutes of boiling, turn off the heat.

Add chocolate chips and butter and stir until completely combined.

Pour into well greased pan 8 x 8 pan.

Place in refrigerator for several hours until completely set. Then proceed to the coconut layer.

 

Coconut Fudge Layer:

Ingredients:

• 2 C Sugar
• 11 large marshmallows
• 3/4 can of evaporated milk
• 1 pkg. white chocolate chips (just a regular size)
• 1 stick butter
• 3/4 tsp coconut extract
• Shredded coconut (optional)

Repeat the process from the bottom layer. Combine the sugar, marshmallows and milk in a large pan. Heat and bring it to a soft boil. Boil (soft boil) for 6 minutes stirring while it boils. Turn off the heat.

Add your white chips and butter and mix till melted.

Stir in your coconut extract.

Pour on top of your chocolate layer. Gently sprinkle coconut on top of it and lightly press into the top of the fudge.

Now slice it up and place it in a GladWare® container and place it in your freezer. Then you can grab a piece every time you want one all through the holidays without wasting it and without it going bad. It’s perfect.

Or just give it in the GladWare® to make things easy for everyone and to reduce waste from stale food. This way they can just put it straight in their freezer and eat away at it!

This is a sponsored conversation written by me on behalf of Glad Food Protection. The opinions and text are all mine.