Coconut Ginger Fudge
A soft, chewy coconut fudge infused with fresh ginger, warm spices, and a hint of almond. Made with fresh coconut milk and plenty of freshly grated ginger, this traditional-inspired Grenadian treat brings together creamy coconut and warming spice in every bite.
Ingredients
- 2 cups 480 g fresh coconut milk
- 1 can 14oz / 396g sweetened condensed milk
- 1½ cups 300g granulated sugar
- 1 tbsp 14g unsalted butter
- â…“ cup 50g finely grated fresh ginger
- 1 tsp 3g ground cinnamon
- ¼ tsp 0.5g ground cloves
- â…› tsp freshly grated nutmeg
- â…› tsp salt
- ½ tsp almond essence(extract)
Instructions
Prepare the Pan
- Lightly grease an 8-inch square baking pan with butter or line it with parchment paper, leaving some overhang for easy removal.
- Set aside.
Combine the Ingredients
- In a heavy-bottomed saucepan, combine: coconut milk, sweetened condensed milk, granulated sugar, butter, grated ginger, cinnamon, cloves, nutmeg and salt
- Place over medium heat and stir until the sugar dissolves and the mixture is smooth.
Bring the Mixture to a Boil
- Once the mixture begins to boil, reduce the heat to medium-low and continue cooking, stirring frequently.
- The mixture will initially be quite liquid. As it cooks, moisture will evaporate and the mixture will gradually thicken.
- Do not walk away from the pot. As the mixture thickens, it can scorch easily.
Cook to the Soft-Ball Stage
- Continue cooking until the mixture becomes noticeably thick and begins pulling away slightly from the sides and bottom of the saucepan as you stir.
- This may take approximately 25–40 minutes, depending on your pan, heat level, and the moisture content of your coconut milk.
- Cold-Water Test
- For a more reliable indicator, drop about ½ teaspoon of the hot mixture into a small bowl of cold water.
- Allow it to cool for a few seconds, then gather it between your fingers.
- The mixture should form a soft, pliable ball that holds together but is still soft when pressed.
- If it immediately dissolves in the water or won’t hold together, continue cooking and test again.
- Chrissy’s Tip: Don’t rely solely on cooking time. The cold-water test and the texture of the mixture are better indicators that the fudge has reached the proper stage.
Add the Almond Essence
- Once the fudge reaches the soft-ball stage, remove the saucepan from the heat.
- Stir in the almond essence and mix thoroughly.
Cool Slightly
- Allow the mixture to cool for approximately 3–5 minutes.
- It should still be warm and pliable but no longer bubbling.
Beat the Fudge
- Using a sturdy wooden spoon or heat-resistant spatula, stir and beat the mixture vigorously.
- Continue beating until the mixture:becomes noticeably thickerloses some of its glossy appearancebecomes more opaquebegins to look fudgy
- This step encourages the sugar to crystallize and gives the fudge its characteristic texture.
Set the Fudge
- Immediately transfer the mixture to the prepared pan.
- Spread and smooth the top quickly before it begins to set.
- Allow the fudge to cool completely at room temperature.
Cut
- Once completely set, lift the fudge from the pan using the parchment overhang.
- Cut into squares or rectangles.
Notes
Chrissy’s Baking Notes
- Fresh coconut milk gives the best flavor, but its moisture content can vary. This is why the cold-water test is more reliable than cooking time alone.
- Don’t rush the cooking process. The mixture needs enough time for the excess moisture to evaporate and the sugar concentration to reach the proper stage.
- As the mixture thickens, stir frequently and scrape the bottom and sides of the pan to prevent scorching.
- The fudge will continue to firm as it cools, so don’t wait for it to become completely firm in the saucepan before transferring it to the pan.
- The beating stage is important. This is what encourages crystallization and transforms the cooked mixture into the characteristic fudgy texture.
- Freshly grated ginger gives the brightest ginger flavor. If you prefer a milder ginger flavor, reduce the fresh ginger slightly.
- Almond essence(extract) adds a classic Caribbean-style flavor that complements the coconut and spices.
Storage
Store completely cooled fudge in an airtight container at room temperature for up to 1 week. Place parchment or wax paper between layers if stacking to prevent the pieces from sticking together.Â
Pairs Well With
- Grenadian cocoa tea
- Black tea
- Ginger tea
- Coffee
- Hot cocoa
- Fresh coconut water
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Ingredient Alternatives
These alternatives may slightly change the flavor or texture of the finished fudge.- Fresh coconut milk: Canned full-fat coconut milk can be used, although the flavor and moisture level may differ.
- Almond essence(extract): Vanilla essence(extract) can be substituted for a softer, more familiar flavor.
- Fresh ginger: Ground ginger can be used in a pinch, but fresh ginger gives the best flavor and texture.
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