1
Chocolate Fudge with Coconut and Nuts
Lorenza Ávila
This sweet treat known in the United States as fudge is very rich and requires careful preparation. Follow the steps exactly!
Reviewed by
Editorial Team of Kiwilimón
5
|
1 comentarios
9
Favorites
Collections
Planner
Grocery List
Ingredients
25
Servings
3 tablespoons unsalted butter
3 3/4 cups sugar
2 1/2 cups grated sweet coconuts, toasted
1 1/2 cups whipping cream , Lyncott
115 grams semisweet chocolate, in pieces
3 tablespoons corn syrup, Karo
1 teaspoon salt
nuts, chopped
Preparation
2h 30 mins
0 mins
Sign up
Put the sugar, cream, chocolate, honey, and salt in a large pot and stir with a spoon until the ingredients are combined.
Stirring suddenly and very carefully, wait for the mixture to boil over medium heat for about 7 to 12 minutes.
Cover the pot and let steam build inside for 2 minutes.
Place the candy thermometer in the pot, being careful that it touches the bottom of the pot.
Let it boil until it reaches 113-114 degrees, between 2 and 5 minutes.
When it reaches that temperature, remove the pot from the heat and add the butter (DO NOT STIR).
Let the temperature of the mixture drop to 43 degrees, about 1 hour or 1 1/2 hours.
Meanwhile, line a deep square container with aluminum foil (overhanging the sides).
Butter the aluminum foil and set aside the baking tray.
Using a hand mixer, beat the chocolate fudge until the color is lighter and it thickens, about 10-20 minutes.
Add 2 1/4 cups of the shredded coconut.
Place the fudge on top of the prepared container and flatten with a spatula.
Sprinkle with the remaining shredded coconut and chopped nuts.
Let the fudge cool for 1 night.
Remove the fudge from the square container and cut into 25 squares. Enjoy and store at room temperature.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Sign up
|
Log In
Provided by