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
1Line a 13x9-in. pan with foil or parchment; grease foil with 2 teaspoons butter.
2In 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.
3Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
tips
Consider sprinkling the fudge with toasted coconut before it sets up to add interest and more coconut flavor.
If you love Thai flavors and love fudge, then you'll adore this creamy coconut fudge sprinkled with a hint of sweet curry powder.
Total Time
Prep: 25 min. + chilling
Makes about 4-1/2 pounds
Nutrition Facts
1 piece: 78 calories, 4g fat (3g saturated fat), 6mg cholesterol, 29mg sodium, 9g carbohydrate (9g sugars, 0 fiber), 1g protein.