- 1 stick (4 ounces) butter
- 2 cups granulated sugar
- 3/4 cup coconut cream (not "light" or low-fat variety)
- 1 tsp salt
- 1 package (12 oz) white chocolate chips
- 1 jar (7 oz) marshmallow cream
- 1 tsp vanilla extract
- 1.75 cups toasted coconut, divided use
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Place the butter, coconut cream, salt, and sugar in a heavy-bottomed medium saucepan over medium-high heat. Stir until the sugar and butter melt.
3. Continue to cook the fudge, stirring frequently, until it comes to a boil. Once boiling, cook it for five minutes, stirring constantly to prevent scorching. If you are using a candy thermometer instead of timing it, it should be at 235 degrees.
4. After five minutes, remove the pan from the heat and add the white chocolate chips and the marshmallow cream. (For easier scooping of the marshmallow cream, try microwaving it for 15 seconds with the lid off.) Stir vigorously until the chips and cream are melted and incorporated. If necessary, return the fudge to the heat for brief periods to melt the chips.
5. Add the vanilla and 1.5 cups of toasted coconut and stir well. Pour the fudge into the prepared pan and smooth it into an even layer. Sprinkle the top with the remaining toasted coconut.
6. Allow it to set at room temperature for 3-4 hours, or in the refrigerator for 1-2 hours. To serve, cut it into small 1-inch pieces. Store Toasted Coconut Fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.