Tropical Fudge
Submitted by loosescrew1
Old-fashioned stovetop fudge made with molasses, semi-sweet chocolate, brazil nuts, and flaked coconut. Rich, chewy, and packed with tropical crunch. Yields 2 pounds of homemade candy.
YIELD
2 poundsPREP
20 minCOOK
20 minREADY
40 minForget the microwave shortcut fudge. This is the real deal, cooked on the stovetop with sugar, molasses, and butter until it hits the soft ball stage.
Six ounces of semi-sweet chocolate get folded in off the heat, melting slowly into a glossy, dark base. Then comes the twist: crunchy brazil nuts and sweet flaked coconut stirred through every square inch.
The molasses gives this fudge a deeper, almost caramel-like backbone that regular fudge just doesn’t have.
Poured into a pan, topped with more chopped brazil nuts, and left to set until firm. Old-school candy making at its finest.
Kitchen Tips
- Use a candy thermometer for accuracy. The soft ball stage (around 240 degrees) is the sweet spot for fudge that’s firm but not rock hard.
- Don’t stir the chocolate in right away. Let the mixture cool first, then stir slowly for a smooth, glossy finish.
- Chop the brazil nuts fine so they distribute evenly and every piece of fudge gets the crunch.
Ingredients
Directions
In saucepan, mix sugar, molasses, hot water, butter and salt.
Stir over low heat until a small amount of the mixture forms a soft ball when dropped in cold water (240-F).
Remove from heat; add chocolate; do not stir.
Cool to 150 F, and stir until chocolate is well blended.
Add 2 cups nuts and coconut. Pour into buttered 8×8×2 pan, and press in ½ cup nuts.
Let stand in cool place several hours before cutting in squares.
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