Lemon Coconut Fudge

October 23, 2020

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.

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Course Dessert

Ingredients

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

Instructions

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.