Best 4 Cajeta De Coco Coconut Fudge Recipes

CAJETA DE COCO (COCONUT FUDGE)

Steps:

• In a medium saucepan, combine all the ingredients except for 1 cup of the shredded coconut.
• On medium heat bring the ingredients to a boil, stirring constantly, then simmer for an additional 5 minutes until it comes together and you can see the bottom of the pan when you stir. Let the mixture cool down completely.
• Take a spoonful at a time and form into 1 1/2 balls and place them on waxed paper.
• Put the remaining shredded coconut in a small pan and toast it over medium heat until it just starts to turn brown.
• Put the coconut in a shallow dish and roll the balls in it, coat it completely.
• You can put the covered balls in mini cupcake liners. Chill.

COCONUT FUDGE

Steps:

• Line a baking dish with aluminum foil.
• Mix sugar, sweetened condensed milk, coconut cream, and butter together in a pot; bring to a simmer until temperature of milk mixture reaches 225 degrees F (110 degrees C), about 30 minutes.
• Stir coconut extract, ginger, vanilla extract, and bitters into milk mixture; continue simmering until temperature reaches 236 degrees F (113 degrees C), about 10 minutes. Remove pot from heat and let fudge stand for 2 minutes.
• Pour fudge into the prepared baking dish; refrigerate until set, about 2 hours.

COSTA RICAN COCONUT FUDGE (CAJETA DE COCO

Steps:

• Combine all the ingredients in a pan and cook over low heat, stirring constantly with a wooden spoon.
• Continue to cook for 5 minutes after it reaches a boil.
• As soon as it is cool enough to handle form small balls, place in paper cups.
• Store in sealed container.

CHOCOLATE COCONUT FUDGE

Steps:

• Grease an 8-inch square pan.
• Slowly add in sugar to softened cream cheese.
• Combine well with each addition of sugar.
• Add other ingredients in to mix; blend well.
• Pour mixture into pan.
• Refrigerate for several hours before cutting up.
• Enjoy!