Mocha Coconut Fudge Recipe: Rich Coffee-Chocolate Coconut Squares

Ugh. I’m really sorry to do this to you. Truly.

You probably had plans tonight: maybe watching a few episodes of Friends, snacking on crackers, cheese and wine, and putting off chores like laundry or cleaning the bathroom.

Especially if you’re anything like me.

Cancel those plans.

Because you’re going to make fudge.

I’m not usually a die-hard fudge person—don’t get me wrong, it’s rich and delicious—but when I’m in the mood to graze for hours, fudge can be a little too intense. For those moments, something like pita chips and peanut butter covered in M&M’s works better.

Still, this particular fudge is worth making.

This version demands attention.

I’m writing this between episodes on the couch with Kleenex and a glass of Pinot Noir, and yes, the usual TV gossip is happening in my head: what’s going on with Liam and Annie on 90210, and why was Michael Bublé on TV last night? Also, Neil Patrick Harris would make an excellent daytime host. But back to fudge.

Growing up, Mother Lovett used to make a two-toned butterscotch and chocolate fudge every year, even though everyone begged for peanut butter and chocolate instead. That stubborn tradition produced dense, rock-like pieces that could survive a July heat wave. But butterscotch never really caught my attention—maybe one day I’ll obsess over it and create several butterscotch recipes, who knows?

Instead I went the mocha coconut route—my favorite flavor pairing. The combination of semisweet chocolate with espresso and a creamy coconut white chocolate layer on top is comfort-food perfection.

If I gave homemade gifts, this would be one I’d want to hand over—though I’d probably sneak a few pieces before gifting it. Or, better yet, I’d gift it to myself.

Mocha Coconut Fudge

Yield:

1
(8×8) pan

Ingredients

• 12
  ounces
  semisweet chocolate,
  chopped
• 12
  ounces
  white baking chocolate,
  chopped
• 1
  can,
  15oz sweetened condensed milk
• 1 1/2
  tablespoons
  espresso powder,
  or instant coffee
• 1
  teaspoon
  vanilla extract
• 1 1/2
  teaspoons
  coconut extract
• 1
  tablespoon
  coconut oil
• 1/2
  cup
  flaked coconut,
  toasted

Instructions

• Spray an 8×8 pan with non-stick spray.
• Add semisweet chocolate to a double boiler and melt completely. Once melted, stir in half of the sweetened condensed milk, the vanilla, espresso powder and 1/2 tablespoon coconut oil. Stir until combined and fairly smooth, then spread evenly in the bottom of the pan. The mixture will be thick. Freeze for 30 minutes.
• Melt the white baking chocolate in a double boiler. Stir in the remaining condensed milk, the coconut oil and coconut extract until smooth. Remove the pan from the freezer and spread the white chocolate mixture evenly on top. Sprinkle with toasted coconut, then chill in the refrigerator for 60–90 minutes.
• To cut, fill a large cup with hot water. Dip a sharp knife into the water, blot it on a towel, then slice the fudge into squares for clean cuts.
• Note: You can melt the chocolate in the microwave on medium power in 30-second increments, stirring between each interval until smooth. For the coconut layer, a coconut-flavored white chocolate works well.

Notes

[Adapted from Mother Lovett’s 3-minute fudge]

Course:
Dessert

Cuisine:
American

Did you make this recipe?

I appreciate you so much!

Oh fudge.