Monday, September 3, 2012

Mocha Coconut Fudge

If it has the word coconut in it, count me in.  I understand that coconut is definitely an acquired flavor- people either love it or hate it.  I love it.  My husband loves it.  That equals "winning" in the kitchen.

I must say that to date, since I've begun this Pinterest recipe finding/making/baking shenanigans, this fudge recipe is my absolute favorite!  I cannot believe how good these little bars taste.  Just a little secret from my kitchen to yours- have a cold beverage on the side and cut them on the smaller side because these babies are super rich and filling.

(yep, even I was surprised at the amazing photos our good 'ol Nikon popped out).
Alrighty- the original recipe I found on Pinterest and followed, came from How Sweet it is blog.  Jessica has many, many more amazing recipes worth browsing through (bookmark her blog for a guaranteed re-visit when you have browsing time).  Especially with the Fall season here, she just linked tons of "Football Season Recipes"- uuuummmm, YES!  By the way, she takes amazing photos as well.
Here we are, copied straight from HSII, with my added tips and tricks:
Mocha Coconut Fudge
makes one 8×8 pan
12 ounces semisweet chocolate, chopped
12 ounces white baking chocolate, chopped
1 can (15oz) sweetened condensed milk
1 1/2 tablespoons espresso powder (or instant coffee)
1 teaspoon vanilla extract
1 1/2 teaspoons coconut extract
1 tablespoon coconut oil
1/2 cup flaked coconut, toasted
Spray an 8×8 pan with non-stick spray.

Add semisweet chocolate to a double boiler, and melt completely. Once melted, add in half of the sweetened condensed milk, the vanilla, the coffee powder and 1/2 tablespoon of coconut oil. Stir with a spatula until combined and fairly smooth, then spread evenly in the bottom of the pan. Mixture will be thick. Place in the freezer for 30 minutes.
S&S tips- Boiler?! (wth).  Not for me.  I popped the choc. chips in a bowl and put it in the microwave for 1.5 minutes.  Patience is not my strong suit when I'm in the kitchen.

Add white chocolate to a double boiler and melt completely. Add in remaining condensed milk, coconut oil and coconut extract, stirring until combined. Remove fudge from freezer and add white chocolate on top, spreading evenly to coat. Top with toasted coconut, then chill in the refrigerator for 60-90 minutes.
S&S tips- you guessed it, no on the boiler, yes to the microwave again.  Be careful though, white chocolate can easily burn, keep an eye on it.

When ready to cut, fill a large cup with hot water. Dip a sharp knife into the water, then blot on a towel. Use knife to cut fudge into your desired size of squares.

Note: the melting can also be done in the microwave. I suggest melting the chocolate first on medium power in 30 second increments, stirring after each time. Once melted, add in remaining ingredients and stir until smooth. You can also use this Lindt Coconut White Chocolate for the coconut layer.

S&S compromises:  My can of condensed milk was 14 oz., not 15 oz.  Oh well.  I didn't use espresso powder, rather I used the instant coffee.  I also didn't use official white baking chocolate, I just used white chocolate chips.  To toast the coconut flakes, I just tossed them into a small pan and let it sit on low heat while stirring the flakes occasionally until most turned golden.

This one's worth it, promise.



Kathy C. said...

stop it. (15 min before I start my post-baby workout and I see this post?! not

Michelle said...

You have to try it Kathy, it's ok to treat yourself sometimes :)