Grandma Inga’s White Coconut Fudge is a recipe full of nostalgia for me. It is based on my grandmother’s handwritten recipe, which I found tucked away in her old recipe box. It is smooth, but firm (almost on the crumbly side, and that is on purpose!) with a sweet, buttery flavor, filled and topped with shredded coconut. If you try this recipe, let me know—and don’t miss my Fantasy Fudge recipe! It’s rich, chocolatey, and perfect for the holidays.

White Coconut Fudge cut into pieces on a piece of parchment on a wooden table from overhead.

Ingredients & Substitutions

Sugar: Granulated sugar is the main sweetener that gives the fudge its sugary taste. It also helps create a smooth texture when it melts.
Corn Syrup: Corn syrup keeps the sugar from forming crystals, making the fudge smooth instead of grainy. It also adds a bit of extra sweetness. If you don’t have corn syrup, light honey or golden syrup can work, though it may change the flavor slightly.
Heavy Cream: Heavy whipping cream (heavy cream) adds richness and makes the fudge creamy and soft enough to bite into. It helps balance the sweetness with its smooth, buttery feel.
Milk: Look for whole milk for the best results in the fudge. It adds moisture and helps create the perfect texture. It works with the cream to make the fudge soft but not too soft. Or, use half-and-half instead of the heavy cream and whole milk combination.
Butter: I used unsalted butter in this recipe to let the sweet flavors shine, but my grandma always used salted butter. If you prefer a little extra saltiness, feel free to use salted butter like she did!
Coconut: Some of the sweetened coconut goes into the fudge for extra chewiness. The rest goes on top for a fun, crunchy finish. You could use unsweetened coconut if you prefer the fudge to be a little less sweet.

Plate of White Coconut Fudge on a wooden table close up.

Can I Add Nuts or Dried Fruit To White Coconut Fudge?

Yes, you can add nuts or dried fruit to the fudge! Chopped nuts like almonds, pecans, or walnuts would add a nice crunch. Dried fruit like cranberries or cherries would give it a sweet, fruity flavor. If that sounds good to you, I have White Chocolate Cranberry Fudge you will love! If using, just chop the add-ins into small pieces and mix them in with the coconut before pouring the fudge into the pan.

Can I Make Fudge Without A Candy Thermometer?

If you don’t have a candy thermometer, you can still make fudge. After boiling the sugar mixture, you can check it by dropping a spoonful into a cup of cold water. If it forms a soft ball that you can squish between your fingers (the soft ball stage), it’s ready to be removed from the heat. After removing the saucepan from the heat, stir in the butter, and let it cool for about an hour before adding the coconut. This helps the fudge firm up and set the right way!

Stack of White Coconut Fudge with top piece with a bite taken out of it.

How To Store White Coconut Fudge

To store white chocolate coconut fudge, first, let it cool completely at room temperature. If you plan to enjoy the fudge within a week, you can keep it in an airtight container at room temperature. I like to separate the layers of fudge with parchment or wax paper to prevent sticking. Keep it in a cool, dry place away from direct sunlight or heat. For a little longer storage, store it in an airtight container in the refrigerator for up to 2 weeks.

Can I Freeze White Coconut Fudge?

Yes, you can freeze Grandma Inga’s White Chocolate Coconut Fudge. To freeze the fudge, first, let it completely set. Once set, cut the fudge into squares. Next, wrap it in plastic wrap or wax paper to prevent freezer burn. Then, store it in a freezer-safe container or sealable bag. It will last up to 3 months. When ready to share (or enjoy a piece yourself) let it thaw at room temperature.

Pan of White Coconut Fudge on a wooden table from overhead.

Grandma Inga’s White Coconut Fudge

Prep Time 10

Cook Time 30

Cooling Time 3

Total Time 3 40

Grandma Inga's White Coconut Fudge is a recipe full of nostalgia for me. It is based on my grandmother's handwritten recipe, which I found tucked away in her old recipe box. It is smooth, but firm (almost on the crumbly side) with a sweet, buttery flavor, filled and topped with shredded coconut.

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Ingredients

▢ 4 cups (800 g) granulated sugar
▢ ¼ cup (85 g) corn syrup
▢ ⅔ cup (159 g) heavy whipping cream
▢ ⅔ cup (163 g) whole milk
▢ 2 teaspoons unsalted butter
▢ 1 cup (93 g) sweetened coconut, shredded, divided
▢ 1 teaspoon vanilla extract

Instructions

Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
In a large saucepan over medium heat, combine sugar, corn syrup, heavy cream, and milk. Stir until the sugar is completely dissolved.
Bring the mixture to a boil. Cook until the temperature reaches 234°F (soft ball stage) on a candy thermometer, without stirring.
Remove the saucepan from the heat. Add butter and stir until it melts. Let the mixture cool to 110°-120°F, undisturbed (about an hour).
Once cooled, beat the mixture with a hand mixer on low speed until it thickens and becomes cloudy.
Quickly fold in ¾ cup sweetened coconut and vanilla extract until well combined.
Pour the mixture into the prepared pan. Top with an even layer of the remaining coconut. Let it cool completely at room temperature until firm, about 2 hours.
Once set, lift the fudge out using the parchment overhang, cut into squares, and enjoy!

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

What the Test Kitchen had to say about this recipe:

Autumn

This fudge is super sweet with a nice crunch and flavor from coconut. I am glad we could replicate the recipe!

Elizabeth

I am not a huge fan of coconut, but this is one of those recipes that is pretty cool to find and make. It is really sweet (I mean, it is fudge). If you like coconut, you will like this fudge.