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Curry-Kissed Coconut Fudge

If you love Thai flavors and love fudge, then you'll adore this creamy coconut fudge sprinkled with a hint of sweet curry powder. —Sarah Meuser, New Milford, Connecticut
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    about 4-1/2 pounds


  • 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


  • Line a 13x9-in. pan with foil or parchment; grease foil with 2 teaspoons butter.
  • In a large heavy saucepan, cook and stir baking chips, milk and remaining 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.
  • Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

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