I always though fudge was one of those things that everybody likes. It’s sweet, decadent, chocolatey, and generally unoffensive. Of course, when you have preconceived notions like this, it’s not uncommon that someone comes along and proves you wrong.
Enter: my mother.
As you may have heard when reading about my White Chocolate-Walnut Blondies with Maple Butter Sauce, my mother is not a big fan of sweets. It took those delicious blondies to truly thrill her. And when it comes to fudge, she finds it repulsive. “It’s too sweet,” she says. I say she’s nuts. Nuts like this fudge. (Get it? It’s Nutty Coconut Fudge!…yeah, sorry).
Now, when you come across disagreements such as this, my little cookies, there is good news. So-and-so doesn’t like a food you find to be delicious? That’s totally okay, and I can give you three words that explain why:
More for me.
That’s right, no sharing required. I can eat all the smooth, rich, chocolatey fudge I want. In fact, I could eat the whole batch if I so desired! But of course, that’s probably not the brightest idea. Admittedly, I did not eat the whole batch; I indulged in a piece (okay, two) then turned the rest of it over to my father to bring into work. The moral of the story is, eat and let eat. If someone doesn’t share your love for a certain food, then that means there’s more for you.
Whether you choose to share it or not, you should make this fudge. It is a great basic fudge recipe to have on hand. You can switch up the mix-ins however you like, and it is so crazy-easy to make that you really can’t mess it up. Plus, you’ve probably got all the ingredients on hand right now. You just can’t be this homemade fudge. It’s delicious, decadent, and convenient.
This fudge is rich and yummy, filled with crunchy toasted walnuts and sweet shredded coconut. You’ve got multiple textures and flavors, making a simple snack seem like a complex creation. Fudge makes a great gift. I don’t know anyone who wouldn’t love a box of this (besides my mother). However, you don’t need a special occasion to whip some up. It’s so simple, there’s no reason you shouldn’t make a batch to indulge in yourself!
A Few Tips Before You Get Cooking:
- You can easily cut this in half if you’re looking for less fudge.
- Make sure to stir constantly and scrape the edges of the pan unless you enjoy burnt fudge! Although simple to make, this isn’t the kind of thing you leave on the hot stove and walk away from.
- Fudge is great for holidays, bringing to parties, giving as a gift, and even bringing into the office to cheer up your co-workers.
- I strongly recommend toasting the nuts beforehand. It gives them so much more flavor!
Nutty Coconut Fudge
Recipe adapted from Marshmallow Fluff jar
- 2 1/2 c. sugar
- 3/4 tsp. salt
- 1/2 stick butter or margarine
- 1 5 oz. can evaporated milk (2/3 c.)
- 1 Jar (7 1/2oz) Marshmallow Fluff
- 3/4 tsp. vanilla
- 1 12-oz. package semi-sweet chocolate pieces (I used a mix of semi-sweet & milk)
- 1 /2 c. chopped walnuts
- 1 cup shredded coconut
- Butter a 9-inch square baking pan; set aside.
- In large saucepan combine the first 5 ingredients. Stir over low heat until blended.
- Increase heat to medium and bring to a full-rolling boil while stirring constantly, being careful not to mistake escaping air bubbles for boiling.
- Boil slowly, stirring constantly for 5 minutes. Remove from heat, stir in vanilla and chocolate until chocolate is melted. Add nuts and coconut. Mix well.
- Turn into greased pan and let cool. Makes 2 1/2 pounds.