Foamy coconut fudge
Foamy coconut fudge recipe in the fudge category
Recipe ingredients:
- 3 cups freshly grated coconut
- 2 cups granulated sugar
- Pinch of cream of tartar, optional
- 1 cup cold water
- 1/4 teaspoon ground cardamom
- 2 tablespoons ghee or light vegetable oil
Recipe method:
- Heat a large, heavy saucepan over medium heat for 1 minute.
- Add grated coconut, and fry it, stirring constantly, until it looks dry and flaky but is still snow white, 5 to 7 minutes.
- Transfer the coconut to a bowl.
- Combine sugar, cream of tartar if you are using it, and cold water in the pan, and bring the mixture to a boil, stirring.
- Let the syrup continue to boil over medium heat, uncovered, for 7 to 10 minutes, or until the syrup is thickened and looks frothy and full of bubbles.
- Add coconut and ground cardamom, and cook for 2 to 5 minutes, stirring rapidly and vigorously.
- Stir in the ghee or vegetable oil, and continue cooking until the mixture begins to foam and stick to the bottom of the pan, about 1 minute.
- Do not stop stirring the fudge during this last critical minute for any reason whatsoever, or you may end up with crystals of candy instead of flaky textured fudge.
- Immediately pour the mixture into a greased 9 inch square pan or onto a square of greased paper, and working deftly and quickly, spread the fudge to form an even layer, patting it gently with a flat spatula.
- Do not pack too much or the fudge will become dense. The fudge should be light and foamy, filled with air pockets.
- Let it cool for 5 minutes, then cut it into 1 1/2 inch square pieces.
- This fudge keeps well for several months if stored in tightly sealed containers.
Tags: foamy, coconut, recipe, fudge, recipes, cooking