Grandma Inga's White Coconut Fudge
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.
Servings: 32 pieces
Calories: 149kcal
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 8x8-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!
Nutrition
Serving: 1piece | Calories: 149kcal