BE STILL MY HEART!
If you’ve visited my blog before then you know I’m a big believer in all things chocolaty, carmely and coconuty. And of course, all things fudgy. I love fudge because it is a simple treat to whip up any time. Good for surprising your family, for making gifts around the holidays or being the champ at the bake sale. First, you’ll need to toast the coconut. You can do this at 350 in your oven for about 5 to 7 minutes, making sure you stir it rather often. You want it toasted, not burnt. And make sure it’s the sweetened kind of coconut.
From there, it’s as easy as any fudge. The caramel bit you’ll get ready in the microwave. The rest of it will be done on your stove top. It’s okay if the fudge mixture looks lumpy after you pour it into the pan so long as when you stirred all the ingredients together, the chocolate was smooth. You’ll pour your caramel on top of the fudge and then you’ll use a knife to cut through it, making swirls. Pop it in the fridge for a few hours. After it sets, you can drizzle on the semi-sweet morsels (you can use milk chocolate if you prefer too) and then spread it on top of the fudge. Then decorate with the toasted coconut for the perfect flair.
I found this delicious recipe on the Shugary Sweets blog. Click the link below to see the blog and full recipe for this Samoa Fudge.
CLICK HERE FOR RECIPE
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