Curry Kissed Coconut Fudge Recipe



Curry Kissed Coconut Fudge Recipe

Ingredients :
2 teaspoons plus 1/4 cup butter, divided
4 packages (10 to 12 ounces each) white baking chips
2 cans (14 ounces each) sweetened condensed milk
1-1/2 teaspoons coconut extract
1/2 teaspoon sea salt
1/4 teaspoon curry powder

Line a 13x9-in. pan with foil or parchment; grease foil with 2 teaspoons butter.
In a large heavy saucepan, cook and stir baking chips, milk and remaining butter over low heat until smooth. Remove from heat; stir in extract and salt. Spread into prepared pan; sprinkle with curry powder. Refrigerate, covered, until firm, about 2 hours.
Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Test Kitchen tips :
Consider sprinkling the fudge with toasted coconut before it sets up to add interest and more coconut flavor.

Nutrition Facts :
1 piece: 78 calories, 4g fat (3g saturated fat), 6mg cholesterol, 29mg sodium, 9g carbohydrate (9g sugars, 0 fiber), 1g protein.


Related Post