Another recipe praising the coconut and fudge combination.

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  • Yield

    5-6 cups (12-24 bars)

  • Equipment
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Ingredients

5 cups coconut
1/2 cup honey
1 teaspoon vanilla bean
LEMON FUDGE
2 tablespoons lemon juice
1 tablespoon lemon zest
CHERRY FUDGE
1 tablespoon cherry extract
1/4 teaspoon beet juice
2 tablespoons water
ROSE FUDGE
3 tablespoons rose water
1/4 teaspoon beet juice
Rose petals
CHOCOLATE/CAROB FUDGE
1/2 cup cocoa or carob powder
Honey (to taste)
2 to 3 tablespoons water
1/2 cup chopped walnuts (optional)

Recipe Directions

1. Run coconut through a Champion juicer.

2. Process pulp and cream and remain ingredients in a food processor.

3. Spoon mixture into a pan. Lay plastic wrap on top of mixture and pat into a 1 inch thick square.

4. Chill in the fridge.

5. Cut into 12-24 squares.

6. Store in an air-tight container in the fridge or freezer.

Sweet Adeline's Thoughts

By Sweet Adeline

Another recipe praising the coconut and fudge combination.

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