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Curry-Kissed Coconut Fudge

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Total Time
Prep: 25 min. + chilling

By Taste Of Home Editorial Team

Recipe by Sarah Meuser

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 24, 2022

If you love Thai flavors and love fudge, you'll adore this creamy coconut fudge sprinkled with a hint of sweet curry powder. —Sarah Meuser, New Milford, Connecticut


Test Kitchen tips
  • Consider sprinkling the fudge with toasted coconut before it sets up to add interest and more coconut flavor.
    • Test Kitchen Approved

    Curry-Kissed Coconut Fudge

    Contest Winner
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    Prep Time 25 min
    Yield about 4-1/2 pounds (117 pieces)

    Ingredients

    • 2 teaspoons plus 1/4 cup butter, divided
    • 4 packages (10 to 12 ounces each) white baking chips
    • 2 cans (14 ounces each) sweetened condensed milk
    • 1-1/2 teaspoons coconut extract
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon curry powder
    Text Ingredients

    Directions

    1. Line a 13x9-in. pan with foil or parchment; grease foil with 2 teaspoons butter.
    2. In a large heavy saucepan, cook and stir baking chips, milk and remaining 1/4 cup butter over low heat until smooth. Remove from heat; stir in extract and salt. Spread into prepared pan; sprinkle with curry powder. Refrigerate, covered, until firm, about 2 hours.
    3. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

    Nutrition Facts

    1 piece: 78 calories, 4g fat (3g saturated fat), 6mg cholesterol, 29mg sodium, 9g carbohydrate (9g sugars, 0 fiber), 1g protein.

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