Chocolate-Coconut Cream Fudge is the stuff that sweet dreams are made of! Chock full of rich flavor, the creamy confection will melt in their mouths. Individually wrapped squares also would make wonderful favors to send departing guests happily on their way.
YIELD: about 5 dozen pieces
Hosting parties for lots of different occasions will be a breeze for even the novice cook with this collection of menus and recipes. Thirteen themes are featured, including a chocolate party, holiday open house, fruity wine and cheese reception, baby shower, bridal shower, girls' night pasta party, game watch party, teen fiesta, kid's birthday party, Halloween party, kids' Christmas party, New Year's brunch, and a book club luncheon. Each party theme provides a starter menu with complete recipes and gives suggestions for other types of foods and drinks that could be added to enhance the fun. General cooking tips are included, along with expert advice for Success with Parties.© 2013 Leisure Arts / GMC Distribution · Reproduced with permission.
Line a 9-inch square baking pan with aluminum foil, extending foil over 2 sides of pan; grease foil and set aside.
Butter sides of a heavy large saucepan. Combine sugar, cream of coconut, evaporated milk, corn syrup, butter, and salt. Stirring constantly, cook over medium-low heat until sugar dissolves. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Attach a candy thermometer to pan, making sure thermometer does not touch bottom of pan.
Increase heat to medium and bring to a boil. Cook, without stirring, until mixture reaches soft-ball stage (approximately 234° to 240°). Test about 1/2 teaspoon mixture in ice water. Mixture will easily form a ball in ice water but will fl atten when removed from water. Place
pan in 2 inches of cold water in sink. Add vanilla; do not stir. Cool to approximately 110°. Remove from sink. Stir in chocolate chips. Using medium speed of an electric mixer, beat until fudge thickens and begins to lose its gloss. Pour into prepared pan. Chill 1 hour or until firm.
Use ends of foil to lift fudge from pan. Cut into 1-inch squares. Store in refrigerator.