Ingredients:

  • 2 cups (400g) granulated sugar
  • ¾ cup (170ml) heavy cream
  • ½ cup (115g) unsalted butter, cut into pieces
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) sweetened condensed milk
  • 1 cup (85g) sweetened shredded coconut, divided (reserve ¼ cup for topping)

Instructions:

  1. Line the 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a heavy-bottomed saucepan, combine the granulated sugar, heavy cream, butter, and salt.
  3. Cook over medium heat, stirring constantly, until the sugar is completely dissolved and the mixture comes to a gentle boil.
  4. If using a candy thermometer, continue cooking until the mixture reaches 235°F (113°C) – soft-ball stage. If not using a thermometer, cook for approximately 5-7 minutes, stirring occasionally, until the mixture thickens slightly.
  5. Take the saucepan off the heat.
  6. Stir in the vanilla extract and sweetened condensed milk until smooth and well combined.
  7. Stir in ¾ cup of the shredded coconut.
  8. Pour the fudge mixture into the prepared baking pan and spread evenly. Sprinkle the remaining ¼ cup of shredded coconut over the top.
  9. Refrigerate for at least 2-3 hours, or until firm.
  10. Once firm, lift the fudge out of the pan using the parchment paper overhang. Cut into squares and serve.