Coconut Rum Fudge easy medium hard
3 cups sugar 1 1/4 cups milk 1/4 cup light corn syrup 2 tbsp butter 2 tsp coconut extract 2 tsp rum extract sweetened dessicated coconut (optional)
Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.
In a large 3 quart saucepan, combine sugar, milk, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Do not stir. Remove from heat. Do not stir.
Cool to 120F. Add coconut and rum extracts. Beat until mixture starts to lose its gloss. Quickly pour into greased pan. If the fudge is still soft, sprinkle coconut on the top and press down slightly on the coconut.
Use your browser's print button to print this page.
These fudge recipes are my own and I'm happy to share them. However, publishing of my fudge recipes in any form, including on the web, is not permitted.