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Lorenza

Lorenza Ávila

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Recipe of Coconut and Nut Chocolate Fudge
Recipe

Coconut and Nut Chocolate Fudge

2h 30 mins
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This sweet known in the United States as "fudge" is very rich and requires careful preparation. Follow the steps to the letter!
Learn more about Lorenza Ávila

Ingredients

25 portions
  • 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 bittersweet chocolate, in pieces
  • 3 tablespoons corn syrup, Karo
  • 1 teaspoon salt
  • walnuts, chopped

Preparation

Put the sugar, cream, chocolate, honey and salt in a large pot and stir with a spoon until the ingredients are combined.
Moving suddenly and very carefully, allow the mixture to boil over medium heat for 7 to 12 minutes.
Cover the pot and allow steam to build up inside for 2 minutes.
Place the candy cooking thermometer in the pot, making sure it is touching 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 TURN).
Let the temperature of the mixture drop to 43 degrees, about 1 hour or 1 1/2 hours.
Meanwhile, cover deep square container with aluminum foil (sticking out the sides).
Grease the aluminum foil and reserve the tray.
Using a hand mixer, beat the prepared chocolate taffy until the color is lighter and thickens, about 10-20 minutes.
Add 2 1/4 cups of the grated coconut.
Put the chewy on top of the prepared container and flatten with a spatula.
Sprinkle with the rest of the grated coconut and chopped walnuts.
Let the taffy cool for 1 night.
Remove the taffy from the square container and cut into 25 squares. Enjoy and keep stored at room temperature.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
403.4
kcal
20.17%
Carbohydrate, by difference
62.5
g
20.83%
Protein
1.4
g
2.8%
Total lipid (fat)
18.3
g
28.15%
100
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Provided by USDA
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