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Title: Coconut Cream Fudge
Categories: Candy Holiday Gift
Yield: 64 Pieces
| 9 | tb | Unsalted butter, softened, divided |
| 3/4 | c | Whipping cream |
| 1/2 | c | Half-n-half |
| 3 1/2 | c | Sugar |
| 2 | ts | Vanilla extract |
| 1/2 | c | Shredded coconut; plus 1 tb |
I made this one, it was a great success! Yummy!!
: Line an 8" square baking pan with aluminum foil that extends over the sides, then butter the foil with 1 tb of the butter. Set a side. : In a 3-qt heavy bottomed suacepan, over medium heat, cook the cream, hal-n-half, sugar, salt and the remeaining 8 tb of butter unitl the sugar is dissolved and the butter is melted (about 5 minutes), stirring constantly with a long handled spoon. Bring the mixture to a boil, then brush down the sides of the pan with a pastry brush dipped in warm water, to preven the sugar from chystallinzing. Place a sugar therometer in the pan and cook the mixture without stirring until it registers 238 degrees on a candy thermometer (about 12 minutes). : Remove the pan from the heat, remove the thermometer form the pan, and place the thermometer in warm water. Stir in the vanilla extract. Sprinkle a marble board or the back of a baking sheet with cold water, and immediately pour the hot mixture onto the marble. Do not scrape out the bottom of the pan. Let the mixtrue cool ont he marble until it registers 110 on the thermometer (about 5 minutes, or 15 if using a baking sheet) : Transfer the fudge into a bowl and beat by hand or with a mixer until it starts to thicken and loses it's shine, (about 10 minutes). Mix in the coconut and vanilla. Turn the fudge into the prepared pa. Use your fingers to even out the top and press into corners fo the pan. Place the pan on a cooling rack and let it set completely at room temperature (1 or 2 hours). : Remove the fudge from the pan by lifting out the almuminum foil. Invert the fuge onto a cutting board and peel off the foil. Cut into 1" squares with a large chef's knife. Between layers of fudge place waxed paper and store in a tightly covered container. It will keep for 1 month in the fridge or 10 days at room temperature. Source: Truffles, Candies and Confections by Carole Bloom Found for you by Fran McGee
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