A delightful twist on a classic fudge recipe, featuring creamy coconut and white chocolate flavors.
In a large pot, combine the butter, sugar, and evaporated milk over medium heat.
Stir constantly to prevent the mixture from burning.
Bring the mixture to a boil and continue boiling for 5 minutes, stirring frequently.
Use a candy thermometer to ensure the mixture reaches the soft-ball stage, around 230°F.
Remove the pot from heat and stir in the marshmallow creme and white chocolate chips until smooth.
Mix quickly to ensure the chocolate chips melt evenly.
Fold in the shredded coconut and vanilla extract until well combined.
Ensure the coconut is evenly distributed for consistent flavor.
Pour the mixture into a greased or parchment-lined baking dish and spread evenly.
Use a spatula to smooth the top for a neat finish.
Allow the mixture to cool completely at room temperature, then refrigerate until firm.
Chilling helps the fudge set properly for clean slicing.
Cut into squares and serve. Enjoy your creamy coconut bliss squares!
Use a sharp knife for clean cuts and wipe the blade between slices.
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