Best 3 Curry Kissed Coconut Fudge Recipes

Calling all sweet tooths, chocolate lovers, and spice enthusiasts! Indulge in a delightful culinary adventure as we embark on a journey to discover the best recipe for "Curry Kissed Coconut Fudge." This tantalizing confection combines the warmth of aromatic spices, the sweetness of coconut, and the richness of chocolate to create a symphony of flavors that will tantalize your taste buds. Get ready to explore the perfect balance of flavors and textures as we dive into the world of curry-infused fudge, offering you a unique and unforgettable treat that's sure to become a favorite. Let's dive right in and uncover the secrets of crafting the perfect curry-kissed coconut fudge.

Here are our top 3 tried and tested recipes!

COCONUT FUDGE

Coconut Fudge image

This recipe always is a hit!

Provided by Danielle 'Aminah' Samuels

Categories Desserts Candy Recipes Fudge Recipes

Time 2h47m

Yield 24

Number Of Ingredients 8

Ingredients

2 cups white sugar
1 (14 ounce) can sweetened condensed milk
1 cup coconut cream
1 tablespoon butter
1 ½ teaspoons coconut extract
½ teaspoon ginger
¼ teaspoon vanilla extract
2 dashes Angostura bitters

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.

Nutrition Facts : Calories 155.1 calories, Carbohydrate 26.3 g, Cholesterol 6.8 mg, Fat 5.4 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 4.3 g, Sodium 24.6 mg, Sugar 25.5 g

CURRY-KISSED COCONUT FUDGE

Curry-Kissed Coconut Fudge image

If you love Thai flavors and love fudge, you'll adore this creamy coconut fudge sprinkled with a hint of sweet curry powder. -Sarah Meuser, New Milford, Connecticut

Provided by Taste of Home

Categories Desserts

Time 25m

Yield about 4-1/2 pounds (117 pieces).

Number Of Ingredients 6

Ingredients

2 teaspoons plus 1/4 cup butter, divided
4 packages (10 to 12 ounces each) white baking chips
2 cans (14 ounces each) sweetened condensed milk
1-1/2 teaspoons coconut extract
1/2 teaspoon sea salt
1/4 teaspoon curry powder

Steps:

Line a 13x9-in. pan with foil or parchment; grease foil with 2 teaspoons butter., In a large heavy saucepan, cook and stir baking chips, milk and remaining 1/4 cup butter over low heat until smooth. Remove from heat; stir in extract and salt. Spread into prepared pan; sprinkle with curry powder. Refrigerate, covered, until firm, about 2 hours., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 78 calories, Fat 4g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 29mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

THAI COCONUT CURRY

Thai Coconut Curry image

This coconut curry is the result of several attempts to replicate my favorite Thai diner's curry. It makes for a colorful presentation and looks like you worked a lot longer and harder than you did! Serve over sticky white rice.

Provided by Suzy

Time 35m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon peanut oil
2 tablespoons finely chopped lemon grass
2 tablespoons finely chopped fresh ginger
2 cloves garlic, finely chopped
1 cup light coconut milk
1 pound medium shrimp, peeled and deveined, tails left on
¼ cup diced red bell pepper
¼ cup chopped fresh cilantro, divided
2 stalks green onion, thinly sliced
2 tablespoons lime juice
1 teaspoon fish sauce
1 teaspoon soy sauce
1 teaspoon sweet red chili sauce, or to taste
1 pinch white sugar
2 cups warm cooked rice

Steps:

Heat oil in a large pan over medium heat. Saute lemon grass, ginger, and garlic until fragrant, 1 to 2 minutes. Add coconut milk and bring to a boil. Keep at a steady boil until reduced by half, about 5 minutes.
Add shrimp, bell pepper, 1/2 of the cilantro, green onion, lime juice, fish sauce, soy sauce, chili sauce, and sugar. Simmer for 10 minutes.
Serve curry over warm rice and garnish with remaining cilantro.

Nutrition Facts : Calories 295.8 calories, Carbohydrate 27.7 g, Cholesterol 172.6 mg, Fat 10 g, Fiber 0.9 g, Protein 21.8 g, SaturatedFat 4.1 g, Sodium 389.3 mg, Sugar 1.5 g

Tips:

Use high-quality ingredients for the best flavor. This means using real coconut milk, unsweetened cocoa powder, and pure vanilla extract.
Don't overcook the fudge. It should be cooked until it reaches a soft ball stage, which is about 235 degrees Fahrenheit.
Let the fudge cool completely before cutting it into squares. This will help it to set properly.
Store the fudge in an airtight container in a cool, dry place. It will keep for up to 2 weeks.

Conclusion:

This Curry Kissed Coconut Fudge is a delicious and easy-to-make treat. It's perfect for any occasion, from a casual gathering to a special holiday party. The fudge is rich, creamy, and has a hint of curry that gives it a unique and flavorful twist. If you're looking for a new and exciting fudge recipe, this is the one for you.