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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.
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Prep Time 25 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Course Dessert, Side Dish, Snack
Cuisine Caribbean, Grenada
Servings 12 - 18 pieces

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
  • ⅓ cup 50g finely grated fresh ginger
  • 1 tsp 3g ground cinnamon
  • ¼ tsp 0.5g ground cloves
  • ⅛ tsp freshly grated nutmeg
  • ⅛ 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 thicker
    loses some of its glossy appearance
    becomes more opaque
    begins 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.

 

Pairs Well With

  • Grenadian cocoa tea
  • Black tea
  • Ginger tea
  • Coffee
  • Hot cocoa
  • Fresh coconut water

 

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.
Keyword Caribbean, Cinnamon, Coconut, Fudge, Ginger, Grenada, Grenadian, Nutmeg, Treats