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Coconut Creme Fudge




Source of Recipe


that's my kitchen

12 oz. bag white chocolate chips

6 oz. bag flaked coconut

1/2 C. butter

2 C. sugar

2/3 C. evaporated milk

1 t. coconut flavoring

7 oz. jar marshmallow creme

In large pot over med heat, cook and stir butter, sugar and milk. Bring to boil and boil for 5 minutes or candy temperature of 230° F. Remove from heat.

Add marshmallow creme and white chips. Stir until well blended and chips are melted. Add in coconut and coconut flavoring. Mix well.

Pour into greased or sprayed 9 x 9 baking dish. Cool completely, then chill until firm.