Zucre Coco -- Moroccan Coconut Fudge Cakes

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 36
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line an 8x8 pan or similar sized round pan with foil (as I do here as we do not have waxed paper) or waxed paper.
  • In a heavy bottomed 2qt. saucepan combine coconut, evaporated milk and sugar.
  • Simmer gently to soft ball stage; 238 degrees. Here we test in cold water and do not use a thermometer. The cooking time is my best guess as I have never made this using a western stove.
  • Stir in the butter and lemon rind and allow to cool to room temperature.
  • Beat until thick and glossy as you would for fudge but beating to glossy not until it loses it's gloss.
  • Pour into prepared pan and chill 2 hours. Cut into 1/2" to 1" squares.
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