Not as hard to make as regular candy/fudge and not as sweet, but just as delicious. You might want to keep to the low end of the sugar measurement as coconut milk has a lot of sugar in it already.
Heat coconut milk, milk, and sugar in a pan and keep stirring until thickened. Add the coconut and the butter, Keep stirring until the fudge thickens further and leaves the sides of the pan to form a somewhat loose ball in the center. Pat down on a greased pan.
Source: a co-worker
By sooz from Toronto, ON
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Line cookie sheet with waxed paper. set aside. In a medium microwave safe bowl, combine chocolate pieces, milk, and water. Microwave uncovered on high for 1 minute or until all melted and smooth, stir every 30 seconds.
I found this recipe on Facebook, and I changed it around to where it didn't have the 1 cup of walnuts in it. I will make this for the next church event.
Microwave 4 chocolate squares, 6 Tbsp. of the butter and water in large bowl on high about 2 minutes or until butter is melted, stir. Add dry pudding mix, stir until well blended.
In a bowl, chop the Hershey bar into pieces and add the chocolate chips, nuts and marshmallow cream. In a 5 qt.
Mix all ingredients except nuts into a large saucepan. Cook to soft ball stage (about 236 degrees F). Remove from heat and let set to chill without stirring until cool so that it feels barely warm.
Melt margarine and Velveeta cheese. Add cocoa and powdered sugar. Mix until smooth, add nuts and put in large shallow pan. Let set and cut in serving-size pieces.
if you want to give it even more of an autumn taste, consider adding spices like cinnamon, nutmeg, or cloves to the fudge.