Lemon Coconut Fudge
Strictly speaking, our version isn’t a classic fudge, but we think you’ll agree it has the same rich, creamy texture. This fudge lights up with the tang of lemon and the chewy finish of coconut for a treat that’s fit for any day – up to and including holiday festivities. It’s easy to make, and is sure to become a favorite.
- 3 lemons zest & juice
- 1/2 cup sugar
- 1 can sweetened condensed milk 14 ounce
- 1/2 cup unsalted butter cut into pieces
- 2 1/2 cups white chocolate chips chopped
- 1/2 cup coconut grated
- Prepare an 8" x 8" square baking pan by lining it with parchment paper.
- Zest the lemons with a fine grater and set the zest aside.
- Juice the lemons. You should have about 1/2 cup. If there's less, you can juice another lemon, or top it up with a bit of water.
- Add the juice, about 1 tablespoon of the zest, and sugar to a small saucepan over a medium setting. Heat, stirring constantly, until the sugar has dissolved.
- Reduce to medium-low and continue to cook, stirring frequently, for about 5 to 7 minutes, as it thickens. The volume should reduce by about half.
- Remove from the heat and set aside for now.
- In another medium-sized saucepan, add the condensed milk, butter, and white chocolate chunks. Heat over a medium-low setting, stirring to blend as it melts - but do not bring to a boil.
- Remove from the heat when the ingredients have all melted together. Blend in the lemon syrup mixture, the remaining lemon zest and 1/4 cup coconut, reserving about 1 1/2 tablespoons.
- Blend the mixture thoroughly, and pour into the prepared baking dish. Top with the reserved grated coconut.
- Allow the fudge to rest at room temperature for about 45 minutes. Then, cover with plastic wrap, and refrigerate overnight.
- Cut into squares and serve.
- Cover and store in the fridge for up to a week.
Note: It sits in the fridge overnight to set, so make it a day before you need/want it. 🙂
Tried this recipe?Let us know how it was!