Photo: Jonas Ducker
coconut milk fudge
7 ingredients
openrecipes
I’ve got a mad case of wanderlust. You’d think that after taking in vistas and , I’d be happy just to be here. But even New York City on the stunning brink between a snow-blanketed February and a shiny, breezy March aren’t enough to keep me from dreaming about . . . . . . , if it promises me more spun sugar cake. And now: Brazil.
Estimated Nutrition (whole recipe, rough)
925
Calories
21g
Protein
69g
Fat
64g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup sweetened condensed milk
- 1/2 cup unsweetened coconut milk
- 2 tablespoons salted or unsalted butter (salted will give the candy more contrast)
- 2 teaspoons light corn syrup
- 1/3 cup finely shredded unsweetened coconut (I lightly toasted mine, for crunch)
- 1/3 cup ground pistachios (see Note below)
- 1/3 cup chocolate sprinkles or “vermicelli” (see Note below)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes