Old Fashioned Fudge With Shredded Coconut

fudge with coconut garnish

Lara Ferroni/Getty Images


  • Total: 60 mins
  • Prep: 30 mins
  • Cook: 30 mins
  • Servings: 16 servings
Nutritional Guidelines (per serving)
278 Calories
11g Fat
45g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 16
Amount per serving
Calories 278
% Daily Value*
Total Fat 11g 14%
Saturated Fat 7g 36%
Cholesterol 30mg 10%
Sodium 31mg 1%
Total Carbohydrate 45g 16%
Dietary Fiber 0g 1%
Protein 1g
Calcium 30mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Coconut fudge is a rich, old-fashioned sugar fudge bursting with real coconut flavor. Shredded coconut adds sweet tropical flavor and a nice texture, too. It's a nice alternative to the standard chocolate fudge.

To achieve the proper texture in the fudge itself, after the sugar is boiled to the right temperature, the mixture needs to be beaten until fluffy. Let the fudge set up for several hours before slicing into neat squares. These squares can be dipped in melted chocolate for a fancy treat. Regardless, fudge makes a lovely gift or addition to a dessert spread.


  • 3 1/2 cups sugar
  • 3/4 cup cream
  • 1/2 cup milk
  • 1/2 cup (1 stick) unsalted butter
  • 1/8 teaspoons salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon coconut extract
  • 1/2 cup shredded coconut (dried)

Steps to Make It

  1. Gather the ingredients.

  2. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

  3. In a large saucepan over medium heat, combine the sugar, cream, milk, butter, and salt. Stir until the sugar is dissolved and the butter melts. Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming.

  4. Insert a candy thermometer and bring the candy to a boil. Continue to cook the fudge, stirring occasionally, until the thermometer reaches 238 F.

  5. Once the mixture is at 238 F, remove the pan from the heat and remove the candy thermometer. Set the pan aside to cool for 20 minutes, or until the mixture reaches about 110 F. Do not stir the candy during this time or it will form sugar crystals that will cause the candy to become grainy.

  6. Once the candy is barely warm, add the vanilla and coconut extracts and begin to stir the fudge vigorously with a wooden spoon. As you continue to stir the fudge, it will begin to thicken and lose its gloss.

  7. When the fudge has thickened and become opaque, add the coconut and stir about one minute more, or until it is quite thick. This process will take anywhere from 5-15 minutes. Alternately, you can use an electric mixer with a paddle attachment, but watch carefully as it is very easy to overbeat fudge in an electric mixer.

  8. Once the fudge has thickened, scrape it into the prepared pan and smooth it into an even layer. Let the fudge set at room temperature for several hours.

  9. Once the fudge has set, pull it out of the pan using the foil as handles. Cut it into small one-inch squares to serve. Store remaining fudge in an airtight container at room temperature for up to a week.


For best results, use a candy thermometer. Double-check that your thermometer is properly calibrated before getting started. Not that altitude can affect the exact temperatures, so if you live at high altitude you may need to do a little math first.