This Coconut Chocolate Fudge delivers an irresistibly creamy texture with just the right amount of chewiness from the coconut. Built on a trusted fudge foundation, this recipe is bound to become a household favorite.
With Valentine’s Day approaching, my thoughts naturally turn to fudge! It’s one of my top chocolate indulgences, and there’s no better occasion to savor it than a holiday dedicated to chocolate.
This recipe begins with my go-to fudge base and adds an extra layer of chewy texture. I appreciate that this fudge requires no baking and comes together quickly.
Coconut Chocolate Fudge
Author: Nikki
Recipe type: Dessert
- ¾ cup butter
- 2 cups sugar
- 1 cup brown sugar
- ⅔ cup evaporated milk
- 1 cup Semi-Sweet Chocolate Chips
- 1 cup milk chocolate chips
- 7 ounces marshmallow cream
- 1 teaspoon vanilla
- 2 cups coconut plus ¼ cup coconut to sprinkle on the top
- Line a 9×13 pan with foil, or an 8x8 pan for thicker fudge. Make sure to leave overhanging edges for easy removal. Set aside.
- In a large saucepan over medium heat, melt together butter, sugar, brown sugar, and evaporated milk, stirring constantly until it reaches a full rolling boil. Reduce heat to low and continue boiling while stirring continuously for 4 minutes.
- Remove the saucepan from heat and stir in all chocolate chips until they are fully melted and smooth.
- Add marshmallow cream and vanilla, stirring until the mixture is well combined and smooth.
- Fold in 2 cups of toasted coconut.
- Pour the fudge mixture into the prepared pan.
- Sprinkle the remaining ¼ cup of coconut evenly over the top.
- Allow the fudge to set completely before cutting into pieces.
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Enjoy!
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