And now for something completely different.

It’s Christmas time in case you hadn’t noticed. And around here and for the Christmas packages I put together for my kids, Christmas is not complete without fudge. So, every year I try to mix things up a bit in the fudge arena, so no one gets bored with my offerings. Now perhaps I’m getting selfish in my old age, but this year I decided to build a fudge for myself and if others enjoyed it too, all the better. (Even if they didn’t like it, there were 3 other types of candy from which to choose!)

Anyway, I envisioned a white chocolate fudge studded with toasted coconut. And yes, I know, real white chocolate is hard to come by, and not everyone likes coconut. But thanks to the miracle of Amazon Prime, in just two days I had a 5-pound package of white chocolate chips delivered to my front door. And coconut flakes always reside in my pantry. (I often use them in granola.)

So, to the kitchen I proceeded armed with this fabulous recipe from the annsentitledlife.com website.

Now, here’s the deal. If you don’t like really sweet fudge (and I usually don’t), this is not the fudge for you. But I must say, this fudge is amazingly delicious, and so very easy to prepare. And if taken in small doses, this could become your favorite fudge too.  

Enough blather. I have better things to do with my time right now, as I am well aware, you do too! It’s Christmas for God’s sake! (And I do mean for God’s sake!)

So, if there is a coconut lover on your Christmas gift list, I suggest you make that person a batch of this fantastic fudge. And if you too love white chocolate, I will soon be posting a recipe for Layered Milk Chocolate and White Chocolate Fudge. Also, quite delicious.

I know I just go nuts at Christmas. And I know I am not alone in changing from “panic mode” to “nap mode” often in the middle of a sentence. But don’t drive yourself crazy. This is the season of love, and forgiveness, and family. And if you burn yourself out, no one is going to profit, especially you. If everything doesn’t get done, so be it. If there is one less kind of cookie baked, who cares? Be kind to yourself and cut yourself some slack. Consider it a very well deserved present to yourself.

Peace and love to all.

1 c. unsweetened coconut flakes (I use Bob’s Red Mill Coconut Flakes, unsweetened)

2 c. granulated sugar 

1 c. evaporated milk

½ c. (1 stick) unsalted butter

12 oz. (2 cups) white chocolate chips (I use Callebaut White Chocolate Callets (chips)  

2 tsp. good coconut extract

7 oz. marshmallow fluff

Lightly grease an 8″ x 8″ square pan and line it with parchment paper (in the shape of a (+). Set the dish aside.

Place the coconut flakes into a shallow frying pan. Heat over medium heat while stirring continuously until the coconut is toasted to a nice golden brown.  

Combine the granulated sugar, evaporated milk, and butter in a heavy saucepan. Bring the ingredients to a rolling boil over medium heat, stirring constantly. Reduce heat a bit and cook for 4 to 5 minutes or until the mixture reaches a temperature between 234 to 240-degrees as measured by a candy thermometer.

Take the saucepan off the heat and immediately stir in the white chocolate chips, coconut extract, and the marshmallow fluff. Mix until the white chocolate chips are completely melted, and the marshmallow fluff is thoroughly incorporated.

Reserve two tablespoons of the toasted coconut and mix the rest into the fudge mixture.

Spread the toasted coconut fudge mixture into the prepared pan. Smooth the top with a spatula.

Sprinkle the reserved toasted coconut flakes evenly on the top of the fudge. Pat down gently to help keep the “toasted coconut garnish” in place.

Allow the coconut fudge to chill until firm.

Remove the fudge to a cutting board and cut into desired size pieces. (I suggest cutting the fudge into very small pieces. You can always have a second piece. Or third, etc. etc.) Store in an airtight container in the refrigerator.