Toasted Coconut and Pecan Fudge
 
Prep time
Cook time
Total time
 
Fudge and Coconut lovers will never be happier. Its unique texture and delicious flavor will have you wanting more and more.
Author:
Recipe type: Fudge/Holiday
Serves: 50-60 pieces
Ingredients
  • 2 cups sugar
  • ⅔ cup evaporated milk
  • ¼ cup butter
  • 1 heaping cup milk chocolate chips
  • 1 cup mini marshmallows
  • 1 tsp vanilla
  • ¾-1 cup toasted coconut
  • ½ cup toasted pecans, chopped
Instructions
  1. Follow these directions for toasting coconut and do the same thing for the pecans. (The pecans are ready when they are fragrant.) Set both near where you will be making the fudge so you can grab them easily when it's time to pour them in.
  2. Butter a 9x9 dish and set it aside or line it with parchment paper. Lining it with parchment paper makes removing it from the pan and cutting it easier.
  3. Combine sugar and evaporated milk in a medium-sized saucepan.
  4. (Before turning the burner on, prep other ingredients and put them by the stove for easy access to add once the sugar mixture is finished boiling.*See picture in step-by-step instructions.)
  5. Turn the burner on to medium-high. Bring evaporated milk and sugar to a boil, stirring constantly.
  6. Once at a full boil, set the timer for 5 minutes and turn the heat down to medium-low or whatever temperature will keep it at a full boil. Stir constantly. Make sure to stir all the way to the bottom of the pan.
  7. After five minutes, remove from heat and very quickly add the butter, chocolate chips, marshmallows, and vanilla. Stir briskly until everything is blended together. Quickly add in the toasted coconut and toasted pecans. Stir until combined and immediately pour into the prepared dish.
  8. IMPORTANT: After you pour the fudge into the pan, be careful not to scrape the fudge stuck to the edges into the pan. Scrape that little bit out onto a separate plate, or just leave it in the pan. (Scraping that part into the pan of fudge can cause the fudge to "go-to sugar" as it ages because the sugar crystals on the edges have cooked longer than the ones from the bulk of the fudge.)
  9. Let the fudge cool completely before cutting and serving. Cooling can be done at room temperature or in the fridge.
  10. Fudge will stay good for up to 2-3 weeks kept in an airtight container or Ziploc bag in the fridge.
  11. Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/toasted-coconut-and-pecan-fudge/