Email to Cat      

White Coconut Fudge

Source of Recipe


From "Angel Shannon's Stick of Butter Cookbook"



List of Ingredients



• 4 cups sugar
  
• 1¼ cups evaporated milk
  
• 1 stick butter, cut into small pieces
  
• 1 tsp vanilla
  
• 1 to 2 cups toasted coconut
  
• 1 cup chopped nuts
  
• One 12-ounce package vanilla chips
  
• 16 ounces (2 cups) marshmallow creme
  






Instructions



1. Cook sugar, milk and butter until it boils. Stir constantly until mixture reaches soft-ball stage (234° to 240° F).
   
   
2. Remove from heat and stir in remaining ingredients until chips melt. Cool slightly and pour into buttered 9- x 13-inch dish and chill until firm.
   
   






Final Comments


To Toast Coconut:
Spread shredded, sweetened coconut on baking sheet in a thin layer. Bake in a preheated 350° oven, stirring about every minute until you reach the desired light brown color, usually no more than 5 minutes.