Dress up your homemade fudge by adding polka dots. This Polka Dot Chocolate and Coconut Fudge is super easy to make using just a few ingredients and will make a great gift for Christmas or birthdays.
I love polka dots.
I have a polka dot purse, two polka dot bags, several polka dot shirts and even a pair of polka dot pants. Yep, I love 'em.
So, when I decided to make some Coconut & Chocolate Fudge, I thought it would be more fun to make Polka Dot Fudge than layered fudge.
The great thing about this recipe concept is that it is easily adaptable to any flavor and color combination you like. If you don't like coconut, you could use plain White Candy Melts, or Peanut Butter Candy Melts, or Marshmallow Candy Melts, or Key Lime Candy Melts, or ...There are too many fun flavor possibilities, so just have fun with it.
RELATED: Find dozens of easy fudge recipes at HowToMakeEasyFudge.com.
Coconut and Chocolate Polka Dot Fudge
1 (14 ounce) can sweetened condensed milk, divided
20 ounces (2 bags) Coconut Candy Melts*
4 ounces semi sweet chocolate or Dark Cocoa Candy Melts
*or use White Candy Melts and a few drops of coconut oil or ¼-1/2 teaspoon coconut extract
Line an 8 inch square pan with non-stick tin foil or regular foil that has been greased with butter.
Measure out ⅓ cup of the sweetened condensed milk and mix it with the dark chocolate in a microwave safe bowl. Stir the remaining sweetened condensed milk with the Coconut Candy Melts in another microwave safe bowl.
Put both bowls in the microwave and heat for 30 seconds. Let sit in microwave a minute or so, then stir. Heat both bowls for 20 seconds, let sit then stir.
Heat just the bowl of Coconut Candy Melts for 10 second increments, stirring after each until melted. Spread in an even layer in the lined pan.
If needed, heat the dark chocolate bowl for 10 second increments, stirring after each until melted. Pour into a disposable pastry bag or zip top bag, snip off the tip and pipe polka dots onto the coconut fudge.
Let fudge sit at room temperature for a few hours or refrigerate for a about an hour until set.
Remove from pan, peel off foil, cut into squares.
Keep stored in an airtight container for up to a month.
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