For the first time in my blogging life, I am almost caught up on all my posts. Which means one thing – I haven’t been cooking all that much lately. Sad, but true. It’s not like we’re not eating, but things keep appearing in our kitchen that need to be eaten, so cooking a meal is not necessary. Like my niece’s birthday – we went out for pizza that night. Then we had leftover pizza the next 2 nights. Then my mother-in-law had some things she wanted to get rid of, so we ended up eating that for the next few nights. Then it was family dinner night, and dinner was once again provided. And I’ve had several cookbooks to review, and with those, I have at least 4 meals that go into just 1 post. So when I went to type up a post, I almost panicked because I had so few posts to chose from. I guess it’s time to get serious and get into the kitchen…
Good thing for this fudge! I wasn’t going to blog about it because the picture doesn’t do it justice, but it is so good that you won’t want to pass it up. I actually made this over New Year’s. My family got together, and we all contributed finger foods, and this was one of my contributions. I saw this on another blog, and I knew I wanted to try it. And it was so easy and fast to make – which is always a plus in my book!!
Coconut Crunch Fudge
from Natalie’s Killer Cuisine
Makes 16 pieces
active cooking time: about 10 minutes
total time: about 2 hours 10 minutes
11.5 oz Chocolate, semi sweet or milk chocolate
14 oz Sweetened Condensed Milk
1 tsp Coconut Extract
1 TBS Butter
1/2 tsp Salt
1/2 cup Toasted Coconut (save some for topping)
1/4 cup Graham Crackers (break into pieces)
Pour the sweetened condensed milk into a small sauce pot and turn on medium heat. Add the chocolate and stir with a wooden spoon until the chocolate is melted. Add the butter and coconut extract and mix until creamy.
Take chocolate mixture off the heat and stir in the toasted coconut and graham cracker pieces. Save some for decorating.
Line an 8×8 pan with parchment or plastic wrap and pour in chocolate mixture. Decorate with toasted coconut and graham crackers and put in the fridge for at least 2 hours.
When cutting remove the fudge from the pan and cut straight through with your knife. Clean your knife between cuts to make cutting easier.