Meyer Lemon Coconut Fudge
With its bright yellow pop of color and luscious texture and taste, this variation on classic creamy fudge makes a big splash on any occasion or sweet table. It’s a decadent treat, with white chocolate chips, and the added texture of coconut to create a sweet worthy of any holiday or special occasion.
- 1 1/2 cups fine sugar
- 2/3 cup whole milk
- 4 tablespoons butter
- 1-2 drops yellow food coloring
- 10 ounces white chocolate chips
- 1/2 cup dessicated coconut
- 1 Meyer lemon zest & juice
Prepare an 8” x 8” square baking pan by lining it with parchment or wax paper. Brush with a little oil or butter.
Measure the sugar, milk, and butter in a saucepan over a medium high setting. Bring to a boil.
Allow to boil for about 5 minutes, stirring until the sugar is dissolved.
Turn heat to low, and stir in the food coloring.
Add the white chocolate chips, stirring until the chocolate is completely melted.
Remove from heat, and add coconut, Meyer lemon zest and juice. Stir together thoroughly.
Pour the mixture into the prepared pan, smoothing out the top with the back of a spoon.
Allow the fudge to cool completely before cutting into squares.