Old Fashioned Fudge With Shredded Coconut

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
Learn about The Spruce Eats' Editorial Process
Updated on 02/15/22
Old Fashioned Fudge With Shredded Coconut

The Spruce / Julia Hartbeck

Prep: 30 mins
Cook: 30 mins
Total: 60 mins
Servings: 16 servings

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.

Ingredients

  • 3 1/2 cups sugar

  • 3/4 cup cream

  • 1/2 cup milk

  • 1/2 cup (4 ounces) unsalted butter

  • 1/8 teaspoons salt

  • 2 teaspoons pure vanilla extract

  • 1 teaspoon coconut extract

  • 1/2 cup shredded coconut

Steps to Make It

  1. Gather the ingredients.

    Old Fashioned Fudge With Shredded Coconut ingredients

    The Spruce / Julia Hartbeck

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

    greased aluminum foil lined baking pan

    The Spruce / Julia Hartbeck

  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.

    combine the sugar, cream, milk, butter, and salt in a saucepan

    The Spruce / Julia Hartbeck

  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.

    cooking fudge in a saucepan, candy thermometer

    The Spruce / Julia Hartbeck

  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.

    fudge mixture in a saucepan

    The Spruce / Julia Hartbeck

  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.

    add vanilla and coconut extract to the fudge, and stir

    The Spruce / Julia Hartbeck

  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 to 15 minutes. Alternatively, 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.

    thick fudge in a saucepan

    The Spruce / Julia Hartbeck

  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.

    fudge in an aluminum foil lined baking pan

    The Spruce / Julia Hartbeck

  9. Once the fudge has set, pull it out of the pan using the foil as handles. Cut it into small 1-inch squares to serve. Store remaining fudge in an airtight container at room temperature for up to a week.

    Old Fashioned Fudge With Shredded Coconut cut into small squares

    The Spruce / Julia Hartbeck

Tip

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.