Toasted Coconut is one of my very favorite flavors. If you’ve been here for a while, you’ve probably noticed that Toasted Coconut Swig Bars and Samoa Rice Krispies are two of my favorite ways to use toasted coconut. Now I have a third. This Toasted Coconut Pecan Fudge is a new fudge recipe that you are going to love. The toasted coconut adds a unique texture to the fudge, which combined with the delicious flavor will have you reaching for piece after piece.
Toasting coconut is simple and easy to do in the microwave and so is toasting pecans. Before you start making the fudge, prep the toasted coconut and the toasted pecans, so you can pour them right in when the fudge is ready. When the fudge is ready, it sets up fast, so it’s best to have everything you will need nearby and handy.
For the base of this fudge, I used my absolute favorite Classic Fudge Recipe. My mom made this all the time when I was growing up. It uses basic ingredients I always keep in my pantry, and its texture is perfect. I love using it to create new fudge flavors. I am so excited for all my coconut lovers to try out this delicious Toasted Coconut and Pecan Fudge Recipe. Don’t forget to come back and let me know how you liked it.
Fudge for the Holidays
- Butter Pecan Fudge
- The Best Oreo Fudge
- Reindeer Poop Fudge Recipe
- Hershey Bar Fudge
- Candy Bar Peanut Butter Fudge
- Crazy Good Mint Fudge
STEP-BY-STEP PHOTOS FOR HOW TO MAKE TOASTED COCONUT AND PECAN FUDGE
Tips for making Toasted Coconut and Pecan Fudge
- Toast the coconut and pecans before you start making the fudge.
- For an easy way to toast the coconut, click on How to Toast Coconut in the Microwave. You can also use the same method to toast the pecans. The pecans are ready when they become fragrant.
- Line the 9×9 dish with parchment paper to easily pull the fudge out of the pan to cut it.
- Put the measured butter, chocolate chips, marshmallows, vanilla, toasted coconut, and toasted pecans by the stove for easy access once the sugar mixture is finished boiling. You want to be able to quickly add and mix in the ingredients.
- Keep the buttered pan also right next to you, so you can quickly pour in the fudge.
- Make sure to continuously stir the sugar and evaporated milk mixture while it is coming to a boil. While it is fully boiling for five minutes, make sure to stir all the way down to the bottom of the pan.
- Never scrape the crustier-looking edges from the top of the pan into the nicely poured pan of fudge. Sometimes when making candy if sugar gets to a certain point, it can become grainy or cause the batch of whatever you are making to “go-to sugar.” Just scrape the fudge from the top of the pan onto a plate or leave it in the pan and enjoy tasting it. 🙂
- 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
- 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.
- 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.
- Combine sugar and evaporated milk in a medium-sized saucepan.
- (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.)
- Turn the burner on to medium-high. Bring evaporated milk and sugar to a boil, stirring constantly.
- 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.
- 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.
- 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.)
- Let the fudge cool completely before cutting and serving. Cooling can be done at room temperature or in the fridge.
- Fudge will stay good for up to 2-3 weeks kept in an airtight container or Ziploc bag in the fridge.