Coconut Milk Fudge

By exdircomp

These candies are infinitely tweakable. Personally, I think they’d be fantastic with a pinch of cinnamon, Mexican or otherwise. My mother wanted to try them with a drop or two of almond extract. I think vanilla could work well in there, too. And you can roll them in the suggested toppings — coconut, pistachios and sprinkles Crushed cookie or Biscotti crumbs other nuts, Toasted coconut

Ingredients

• 1 cup sweetened condensed milk
• 1/2 cup unsweetened coconut milk
• 2 tablespoons salted or unsalted butter (salted will give the candy more contrast)
• 2 teaspoons light corn syrup
• 1/3 cup finely shredded unsweetened coconut (I lightly toasted mine, for crunch)
• 1/3 cup ground pistachios (see Note below)
• 1/3 cup chocolate sprinkles or “vermicelli” (see Note below)
• Chocolate “vermicelli”: 100% pure chocolate, and delightfully, taste that way too) buy them from Amazon or King Arthur Flour’s Baker’s Catalog .
• Pistachios: use ground raw pistachios

Preparation

Step 1

In a medium-size heavy saucepan, combine condensed milk, coconut milk, butter and corn syrup. Bring to a boil over medium heat. Reduce heat to low and whisk constantly until fudgy. The recipe notes that when mixture is ready, it will pull together into one soft piece, leaving browned residue on bottom of pan and that this should take 8 to 10 minutes. This took me 20 to 25 minutes, and the candy began taking on a beige, caramelized color.

Slide mixture into a bowl. (Don’t scrape the pan; leave any residue behind.) Let cool to room temperature, then refrigerate until very firm, at least 4 hours. Or, you could realize that the nanny has to leave in an hour, chill it for only 30 and discover that nothing bad will happen if you don’t wait the whole cooling time. You’ll have to be more careful if you use “real” i.e. meltable chocolate sprinkles but otherwise it will have no ill-effect to speed the process up.)

Scoop out teaspoonfuls of the mixture (I used my one teaspoon measure) and use your hands to roll into balls, about 3/4-inch in diameter. I found having just a drop or two of water in my palms — not wet, just a little moist — helped form them. Set aside on a baking sheet.

Place toppings in wide bowls and roll brigadeiros through them, covering the surface completely. Store in an airtight container at room temperature for 2 days, or refrigerate for up to 1 month. Serve at room temperature.