Coconut Fudge


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2 h 47 m servings 155 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 25 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Line a baking dish with aluminum foil.
  2. Mix sugar, sweetened condensed milk, coconut cream, and butter together in a pot; bring to a simmer until temperature of milk mixture reaches 225 degrees F (110 degrees C), about 30 minutes.
  3. Stir coconut extract, ginger, vanilla extract, and bitters into milk mixture; continue simmering until temperature reaches 236 degrees F (113 degrees C), about 10 minutes. Remove pot from heat and let fudge stand for 2 minutes.
  4. Pour fudge into the prepared baking dish; refrigerate until set, about 2 hours.


  • Cook's Note:
  • Substitute 1 1/2 cup coconut milk for the coconut cream, if desired.

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