Fudge is a total weakness to mine. Being around a tray of fudge is just asking for guilt and trouble, so when I make a batch I love to throw it in the freezer so it isn’t staring at me in the face for the next few days. Fudge freezes great which means when you need that afternoon pick me up or need a quick dessert, just reach into the freezer and grab a piece of fudge. It’s such a sweet treat.
This recipe is for Tuxedo Fudge which is half white and half black, just like a tuxedo. Well I guess a tuxedo is more black than white which is how my fudge turned out too. There’s no such thing as too much chocolate, right? This old fashioned fudge recipe is made by combining coconut and chocolate to create one beautiful layered candy.
Ingredients
Coconut Layer
- 2 cups granulated sugar
- Pinch salt
- 1 ⁄2 cup butter or margarine
- 1 ⁄4 cup light white corn syrup
- 1 ⁄2 cup milk
- 1 tsp vanilla extract
- 1 ⁄2 cup sweetened flaked coconut
Chocolate Layer
- 2 cups granulated sugar
- 2 tbsp unsweetened cocoa powder
- Pinch salt Pinch
- 1 ⁄2 cup butter or margarine
- 1 ⁄4 cup light white corn syrup
- 1 ⁄2 cup milk
- 1 tsp vanilla extract
- 1 ⁄2 cup pecans in large pieces (optional)
Instructions
- 1. To make the coconut layer: In heavy saucepan over low to medium-low heat, bring the sugar, salt, butter, corn syrup and milk to a boil, stirring until the sugar dissolves and the mixture begins to boil. Cover and cook 2 to 3 minutes to dissolve the sugar crystals on the sides of the pan. Remove the lid. Cook, stirring only as needed to prevent scorching, to the soft ball stage (234°F to 240°F/112°C to 116°C, with 236°F/113°C recommended).
- 2. Remove from the heat. Cool slightly, about 10 minutes. Add the vanilla. Beat by hand until the candy begins to thicken and lose its gloss. Stir in the coconut. Spread the candy into the prepared pan. Cool at room temperature while making the chocolate layer.
- 3. To make the chocolate layer: In a clean saucepan, combine the sugar and cocoa until well blended. Add the salt, butter, corn syrup and milk. Bring to a boil over low to medium-low heat, stirring until the sugar dissolves and the mixture begins to boil. Cover and cook 2 to 3 minutes to dissolve the sugar crystals on the sides of the pan. Remove the lid. Cook, stirring only as needed to prevent scorching, to the soft ball stage (234°F to 240°F/112°C to 116°C, with 236°F/113°C recommended).
- 4. Remove from the heat. Cool slightly, about 10 minutes. Add the vanilla. Beat by hand until the candy begins to thicken and lose its gloss. Stir in the pecans, if desired. Spread the chocolate layer over the coconut layer in the pan. Cool and cut into squares. Store in an airtight container.
- To freeze cut up into squares and store in freezer bag. Take them out of the freezer as you need one.
Tell me, is fudge dangerous to you too?
Mir says
This fudge has the cutest name ever! And with that coconut layer, I will now have to drop everything and make it!
You are 100% right: no such thing as too much chocolate!
Emma @ Bake Then Eat says
Oh yummy I love fudge, there are loads of traditional fudge shops over here in the UK and I am always tempted to stop in each one I see, it takes some real self control to just walk on by. I love fudge so much and homemade fudge is so much fun to make.
Anna Johnston says
I would never have thought to freeze the fudge, not that Id give it a chance to make it there. LOL! Looks divine, its late here in Oz, but I could go me a bite or two, and spare in your freezer? 🙂
Alice says
I love that this fudge can be made ahead! The black & white somehow makes this classy! Or is that just the word tuxedo 😉
Chris @ Shared Appetite says
I had no idea that you can freeze fudge!!! Do you eat the fudge straight from the freezer frozen or do you let it defrost first? I’m thinking the frozen fudge could be pretty amazing!
Pamela says
It goes from the freezer straight into my mouth! No defrosting needed, just melts in your mouth. 🙂
Shashi @ RunninSrilankan says
I dont think that freezing fudge will keep me from chomping on it – specially when it has coconut and chocolate in it! YUM!
Claudia ~ Food with a View says
Oh my goodness, this looks and sounds fantastic. Would love to have some fudge right now :-). Can the corn syrup be replaced by something else? Never seen such a product over here.
Pamela says
You could try using honey, I think that would be a great substitute. Enjoy Claudia!
Suzanne says
YUM!!!!!! I really want some fudge now.
Georgia @ The Comfort of Cooking says
This fudge has got it allll goin’ on! Love the coconut and pecan pieces, and all that gooey sugary-buttery-ness. Totally worth the indulgence!
ela@GrayApron says
That’s some fudge! Cold sounds even better…
🙂 ela
Norma | Allspice and Nutmeg says
Fudge makes me weak in the knees. I would have to store these in the farthest part of the freezer.
Beth says
This looks delicious! And I must admit – I never thought about freezing fudge.
Sues says
And suddenly I’m craving fudge like a ridiculous amount. This looks amazing!
Laura @ Lauras Baking Talent says
Yum! Love fudge……this cookbook looks addicting 🙂
Abbe@This is How I Cook says
I am not sure mine would make it to the freezer. And if it did I would have to hide it way in the back!
Bianca @ Confessions of a Chocoholic says
I love fudge straight from the freezer. This looks amazing!
Debra says
Dangerous recipe from a dangerous cookbook! Looks delicious…
Lindsey @ American Heritage Cooking says
Mmmm chocolate coconut fudge! Yuuummy! I admire your strength – I would never be able to leave fudge alone even in the freezer!
Sophie says
Yum, yum yummmmm! What a great 2-layered fudge,….I rarely eat it because it is bad for the health but it is so delicious too!
Ashley | Spoonful of Flavor says
Fudge is a weakness of mine too! I need to check out that fudge cookbook, or maybe I shouldn’t because I would probably make and eat them all!
Samina | The Cupcake Confession says
MMmmmmmm- MMMmmmm!!!!!! You can NEVER HAVE TOO MUCH FUDGE!!!!!! It’s one of my FAVORITEEEEEEEEEEEEE desserts EVER !!!!!! Especially chocolate and mango! And this flavour combination of chocolate and coconut is making me drool!!!!!!!!!!! It’s just calling my name and making me weak in the knees!!!!!!
Angie@Angie's Recipes says
Chocolate and coconut layers…who could ever resist them?
Mary Frances says
I wish putting it in the freezer deterred me! 🙂 I love these two layers, especially the coconut. I’ve never had coconut fudge! Fudgy is one of my weaknesses too 🙂 Pinned!
Ashley says
Mmmm fudge – I haven’t made any since the holiday season! Love the coconut layer – I can’t get enough of coconut right now!
Alyssa @ My Sequined Life says
Mmmm. This looks great! I’m so with you on sticking treats in the freezer to avoid temptation. Not that it’s stopped me in the past from defrosting something in the microwave when a craving hit, but it definitely reduced those moments!
Emma @ Fork and Good says
On my honeymoon in scotland we found a small family run fudge shop. I spent half an hour in there picking out fudge. I then really struggled trying not to eat it all before I got back to the hotel. So I’m feeling your fudge addiction, thanks for a freezable recipe! SCORE!
Pamela says
A fudge shop sounds like the greatest place ever!
Ashley @ My Midwest Table says
YES! Fudge is so dangerous to me, too! I usually take one small square, but then I sneak back for one more small square…and then another. 🙂
Jenn @ Once Upon a Tier says
Coconut fudge?! Two of my favorite things!