Super Easy Coconut & Walnut Fudge
Adapted from Heather Baird for Betty Crocker
This recipe can be made in the microwave or on the stove top. For microwave instructions, click the link above.
1 can (14oz.) sweetened condensed milk
1 bag (12oz.) chocolate chips, I like semisweet
1 teaspoon vanilla extract
1 cup chopped walnuts, toasted
1 cup toasted coconut
Prepare an 8x8inch baking pan by spraying with cooking spray and lining with parchment, leaving a few inches of overhang on two sides for easy removal. Secure the parchment with binder clips.
Fashion a double boiler out of a heat proof bowl fitted over a saucepan with a few inches of simmering water, taking care that the water does not touch the bottom of the bowl. Add the condensed milk and chocolate chips and stir until the chips are melted, the mixture is well combined, and smooth. Remove the bowl from the top of the sauce pan and stir in the vanilla, followed by the walnuts and coconut, until well combined. Scrape the fudge mixture into the prepared pan and spread evenly. Allow the fudge to cool to room temperature before covering with plastic and placing in the refrigerator to set for several hours. Once set, cut the fudge into cubes and serve (or gift)! [/recipe]