Homemade Sweets

[sister herb]

Creamy Pastel Mints

TOTAL TIME: Prep: 40 min.
MAKES: 60 servings


Ingredients

• 3 ounces (6 tablespoons) PHILADELPHIA Cream Cheese
• 1/4 to 1/2 teaspoon peppermint extract
• Red food coloring
• 3 cups confectioners' sugar

Directions

1. Place cream cheese in a bowl; let stand at room temperature to soften slightly. Stir in extract until blended. Tint mixture pink or red as desired. Gradually mix in half of the confectioners’ sugar.
2. On a work surface, knead in remaining confectioners’ sugar until smooth. Divide mixture into three portions; roll each to 1/4-in. thickness. (Flour or additional confectioners' sugar is not necessary for rolling.)
3. Cut candy with a 1-in. heart-shaped cookie cutter. Store between layers of waxed paper in an airtight container in the refrigerator.

Yield: about 5 dozen.

Source: http://www.tasteofhome.com/recipes/creamy-pastel-mints

 

[sister herb]

Peppermint Fudge

Ingredients:

• 6 ounces semisweet chocolate pieces (1 cup)
• 6 ounces white chocolate pieces (1 cup)
• 2/3
 cup sweetened condensed milk (one-half of a 14-ounce can), divided use
• 2 
 tablespoon water
• ¾ cup peppermint candy, crushed

Instructions:
Preparation: Line a cookie sheet with waxed paper; set aside.

1. In a medium microwave-safe bowl, combine semi-sweet chocolate pieces, 1/3 cup sweetened condensed milk, and water. Microwave, uncovered, on 100% power (high) for 1 minute; stir. Microwave about 1 minute more, or until chocolate is melted and mixture is smooth, stirring every 30 seconds.
2. Repeat step one with white chocolate and then fold in crushed peppermint candy.
3. Drop mixture by rounded tablespoons onto prepared cookie sheet; alternating between the semi-sweet and white chocolate mixture. Spread it evenly onto pan and then using a fork, drag it through the semi-sweet and white chocolate to create a marbled finish.
4. Chill fudge about 30 minutes or until firm. Cut fudge into 1-1/2-inch squares. Makes 24 pieces

 

[sister herb]

Brown sugar Fudge

Ingredients

• 2/3 cup evaporated milk
• 2 cups brown sugar, firmly packed
• ¾ cup unsalted butter, cut into chunks
• ¼ teaspoon salt
• 1 teaspoon vanilla
• 1¾ cups powdered sugar
• 1 cup toasted walnuts, optional

Instructions

1. In a heavy medium-sized pot, bring first four ingredients to a boil over medium-high heat, stirring constantly. Reduce heat to low and stir frequently until candy thermometer reads 240 degrees F/116 C, about 20-30 minutes.
2. Pour into a metal bowl (a plastic one will melt) and add vanilla. Beat with electric mixer at medium speed. Add powdered sugar slowly and continue beating until fudge is thick and smooth, about 3-4 minutes.
3. Add walnuts and stir with spoon.
4. Spread in an ungreased 8-inch square pan; refrigerate uncovered for about 30 minutes.
5. Cut into small squares before serving.

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 1 hour, 5 minutes (includes refrigeration)
Difficulty Rating: Intermediate
Nutritional Highlights: Using walnuts in this recipe add extra heart-healthy omega-3 fats.

 

[sister herb]

Sparkly White Chocolate Lemon Truffles
Yield: males about 30 truffles
Total Time: 2.5 hours

Ingredients:

10 ounces high-quality white chocolate, chopped
2 tablespoons unsalted butter
6 tablespoons heavy cream
1 teaspoon corn syrup
1 drop lemon extract or pure lemon oil
the zest of half a lemon
white sanding sugar* for coating

Directions:

Add white chocolate and butter to a bowl, then microwave on medium power for 30 seconds. Stir a few times, then microwave for 20 more seconds.

Add heavy cream and corn syrup to a small saucepan and heat over medium heat just until bubbles appear on the edges. This will happen quickly! Immediately pour the cream over the melted chocolate and butter, stirring well for a few minutes until combined. Stir in the drop of lemon oil and lemon zest, mixing to combine. Place in the fridge (or even the freezer) for 1-2 hours.

Remove from fridge and scoop out teaspoon-size balls of chocolate with a melon scooper or small spoon. Roll them into balls and dip in the sanding sugar, coating completely. These hold up great at room temperature but I tend to store them in the fridge.


* Sanding sugar is a type of confectionery ingredient used in baking. It adds a sparkle and flavour for decorating to baked goods, candies, cookies/biscuits and other desserts. It is sweet like other types of sugar, but coarser. It will not melt in the oven. If you haven´t it, use for example coconut flakes or chopped nuts.

sanding sugar

sanding sugar on cinnamon rolls

 

[sister herb]

Decorated Brownie Bites

Ingredients

• FOR THE BROWNIES:
• 4 whole 1-ounce Squares Unsweetened Chocolate
• 2 sticks Butter, Softened (but Not Room Temperature)
• 2 cups Sugar
• 4 whole Large Eggs
• 3 teaspoons Vanilla Extract
• 1-1/4 cup All-purpose Flour
• 1 cup Milk Chocolate Chips
• 1 cup Semi-sweet Chocolate Chunks

• FOR THE GLAZE:
• 8 whole 1-ounce Squares Semi-sweet Chocolate, Chopped
• 1 cup Cream, Heated
• 2 Tablespoons Light Corn Syrup
• 2 teaspoons Vanilla Extract

Preparation Instructions

Preheat oven to 325 F/165 C.

For brownies:
Melt 4 ounces chocolate in a saucepan over low heat. Once it's melted, set it aside for 15 to 30 minutes, allowing it to cool. Chocolate should not be warm!

Using your stand mixer, cream butter and sugar until fluffy. Beat in the eggs two at a time.

With mixer on low, drizzle in the cooled chocolate. Mix until just combined. Next, add in vanilla extract and mix until combined. Add flour and mix until just combined. Scrape sides and bottom of bowl and mix for five more seconds.

Add chocolate chips and chocolate chunks and mix for just a few seconds on low, until they're incorporated.

Generously grease and flour mini-muffin pan. Scoop generous teaspoons of batter into each tin. (We don't want the brownies to have muffin tops; try to get them to stay under the top of the tin.)

Bake for 10 to 14 minutes, or until set. Remove pans and invert on a cooling rack. Allow brownie bites to cool completely.

To make the icing, mix cream with corn syrup and heat in a microwave safe container. Add chopped chocolate to a separate bowl. Add vanilla to warm cream mixture, then pour over chopped chocolate. Stir until chocolate totally melts and mixture is smooth.

Add brownie bites face down in the icing. Dunk to submerge, and spoon icing over the top to thoroughly coat.

Remove with a fork, tapping the fork on the side of the bowl several times quickly in order to get the excess to drain between the tines. Carefully set on a baking mat or sheet of waxed paper.

Decorate as you wish! Chopped nuts, candies, sprinkles, sea salt...

Decoration ideas:





Now, pick up a brownie bite and blow on it just to get rid of any superficial crumbs. (I know, I know. Gross and all. You can use a neat little pastry brush if you prefer.) Then dunk it, face down, into the chocolate mixture.





Push it down to submerge it a bit…





Then spoon chocolate over the top.









Then lift it out of the chocolate with a fork so the chocolate will run between the tines.





Lightly tap it so it will sheet down the sides of the brownie and result in a nice, thin coating. (This’ll also prevent it from pooling at the bottom of the brownie.) I tapped forty to fifty times (really quick pace)!





Carefully let the brownie slide off the fork and onto a baking mat or a sheet of waxed paper. You can see the nice cone shape here. This is why you don’t want big muffin tops on the brownie bites.




Repeat until they’re all …then you can start having some fun decorating them! These are just regular chocolate sprinkles.





A single milk chocolate chip.





Cocoa nibs! Yummy.





Slivers of almonds.





Colorful confetti.





And if a couple go astray…





Just use a toothpick to fix.

(continue - too much images)

 

[sister herb]

A blackberry. Why not?

A single M&M…

How about finely chopped pecans?
Yes, please.

A pecan half. Simple!

Or you can really be adventurous and grab some sea salt.

I love, love, love chocolate treats with a sprinkling of sea salt.

And how about this? It’s sea salt infused with Raspberry and Chipotle!

A blueberry. Cute!

Just keep going, grabbing whatever you can find from your cabinet.
Note: You’ll want to refrigerate them for a bit before you start decorating, and along the way if you think the icing needs it.


The icing is a little on the sticky side, so you’ll definitely want to let them set for a little while. Refrigerating them for a bit will help with this. But if you’re serving them as a finger food, have some little napkins nearby.

Oh! I almost forgot. They’re totally delicious, too.
Enjoy!
Source (with more pictures): http://thepioneerwoman.com/cooking/2010/09/pretty-little-brownie-bites/

 

[sister herb]

Sweet Apricot Balls

• 200g dried apricots
• 50g coconut
• 1 teaspoon of lemon juice
• rind of 1 lemon

Blitz the apricots in a blender or food processor until you have a smooth paste. Transfer this to a small bowl and add the remaining ingredients. Once combined roll into small balls (about the size of a walnut) and cover in more desiccated coconut. Then keep in fridge and served chilled.

 

[sister herb]

Creamy Lime and Coconut Truffle Bites

makes about 200, depending on size

12 cups shredded coconut, divided
2 14-ounce cans sweetened condensed milk
2 teaspoons vanilla
3 limes, zested and juiced
1 1/2 cups graham cracker crumbs
2 pounds confectioners' sugar

Heat the oven to 350 F / 175 C. Spread 6 cups coconut on a baking sheet and bake for 7-10 minutes or until lightly toasted. Stir the coconut several times to keep it from burning. Remove the coconut when toasty brown and slightly crispy.

In the bowl of a stand mixer, stir together the remaining 6 cups untoasted coconut, sweetened condensed milk, vanilla, lime juice, lime zest and graham cracker crumbs. Beat until well mixed. Slowly add the confectioners' sugar and stir until well-mixed. Refrigerate for at least one hour.

Scoop the mix out with a teaspoon and roll each lump in a ball, then roll in the toasted coconut. Place on a wax-paper-lined cookie sheet and freeze for at least an hour or two before serving.

Note: Easy to make, specially if you are making a big amount for them to some party or for selling.

Source: http://www.thekitchn.com/recipe-creamy-lime-and-coconut-86388

 

[sister herb]

Note: Here is already one recipe for Peppermint Patties, but this recipe has some different ingredients.

Peppermint Patties

Whether you're planning on making candy for the holidays or want to make your own candy in general, it's a great idea. Candymaking is both economical and fun, and since you're choosing your own ingredients, you know exactly what's going into it. You can easily make your own organic, low-sugar candy without additives and preservatives. The preparation time is only thirty minutes.

Ingredients:
2 cups powdered sugar
1.5 tbsp softened butter
2 tsp peppermint extract
1/4 tsp vanilla extract
2 tbsp cream
8 ounces (about 1-1/3 cup) dark chocolate, chopped
1 tbsp vegetable shortening

Preparation:
Line a cookie sheet with wax paper or a silpat. In a blender, cream together the sugar, butter, extracts, and cream on low speed. After the ingredients are combined, raise the speed to medium-high and beat for an additional 1-2 minutes until mixture holds together very well and is creamy, not powdery.

Using a teaspoon, roll the candy into small balls and flatten them on the wax paper or silpat with the palm of your hand into patty shapes. When done, put them in the refrigerator to chill for 20 minutes.

Meanwhile, melt the chopped chocolate and the shortening in the microwave or over a double boiler.

Using dipping tools or two dinner forks, dip the patties into the chocolate one by one. Drag them across the lip of the bowl to remove any excess chocolate. Return them to the wax paper or silpat, and place back in the refrigerator to set the candies. They should be ready to eat in a few hours.

And that's it! Due to the dairy ingredient, these need to be kept in the refrigerator. Layer the patties between sheets of parchment in an airtight container. They'll last for a month.

If you plan to give these out as gifts, you can wrap them individually or put them in handmade Candy gift bags.

Source: http://www.thekitchn.com/diy-peppermint-patties-71765

 

[sister herb]

Milk and Honey Peanut Butter Balls




Do you have any recipes that take you straight back to childhood? These peanut butter balls are one of those for us. But they're not just an exercise in nostalgia: these quick, easy little snacks are nearly irresistible, so sweet with honey and crispy with coconut and malted milk.

Milk and Honey Peanut Butter Balls

2 to 3 dozen balls, depending on size

1/2 cup natural unsweetened creamy peanut butter
1/3 cup honey or agave syrup
1/3 cup unsweetened coconut
1 cup malted milk powder (substitute regular milk powder for gluten-free version)

Mix all ingredients until they form a crumbly, sticky mass. Roll into balls. Try not to eat all at once.

Source: http://www.thekitchn.com/weekend-snack-milk-and-honey-p-80885

 

[sister herb]

Salted Pistachio Brittle

2 cups sugar
1/2 cup water
1 stick unsalted butter
1/3 cup light corn syrup
1/2 teaspoon baking soda
12 ounces shelled pistachios
Fleur de sel or crushed Maldon sea salt

In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil. Cook over moderately high heat, stirring occasionally, until the caramel is deep amber and has the very first hints of a lightly burnt aroma (about 10 minutes). Remove from the heat and carefully stir in the baking soda. The mixture will bubble. Stir in the pistachios, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet. Using the back of a large spoon or an offset spatula (oil it lightly if it sticks), spread the brittle into a thin, even layer. Sprinkle lightly with salt. Let cool completely, about 30 minutes. Break the brittle into large shards.

Source: http://www.thekitchn.com/-holiday-guest-post-from-3-104131

 

[sister herb]

Tahini-Date Salted Caramels

Makes about 18 candies

1 cup pitted dates
1/2 cup tahini
2 tablespoons coconut oil (room temperature)
1/2 teaspoon ground cardamom (optional)
1/8 teaspoon fleur de sel or other finishing salt

Combine the dates, tahini, coconut oil, and cardamom in a blender or food processor. You should have a very smooth, creamy, and thick paste.

Transfer the mixture to a parchment-lined loaf pan (or another equivalent container) and use a spatula to press it down evenly. Sprinkle with salt.

Freeze until firm. Remove from the pan and cut into bite-size pieces.

Store in an airtight container in the freezer for up to a month.

Source: http://www.thekitchn.com/recipe-salted-tahini-date-caramels-recipes-from-the-kitchn-195828

 

[sister herb]

White Mocha Fudge

300 ml (1 375g tin) condensed milk
500 g white chocolate, roughly chopped
4 tsp instant coffee, dissolved in 2 tsp hot water
100 g walnut halves, optional

Pour the condensed milk and the dissolved coffee into a heatproof bowl that can nestle comfortably in a saucepan. Put a inch or two of hot water in the saucepan, fit the bowl on top and put the whole contraption over low heat. Let the condensed milk warm up a bit, then add the chopped chocolate. Stir well, then watch carefully as the white chocolate starts to melt. Remove it from the heat and stir again. Tip the mixture into a lined tin and smooth the top. Gently press the walnut halves on top - you won't need all of them but it's helpful to have a selection to choose from. Cover loosely with more plastic wrap and put in the fridge to set. Leave for at least two hours if you can. Cut into small squares and store in a lidded (hidden?) container in the fridge.

Source: http://kitchen-maid.blogspot.co.nz/2012/06/sweet-sweet-friday-white-mocha-fudge.html

 

[sister herb]

Frosted Mint Chocolate Bars {No Bake, Vegan}

For the Base:

• 1 + 1/2 cups walnut pieces
• 3/4 to 1 cup pitted dates
• 1/3 cup smooth almond butter

For the Mint Chocolate Topping:

• 100 grams (roughly 1 cup) 75% cocoa chocolate, chopped
• 1 ripe banana
• 1 tsp pure mint extract or to taste (it's quite present so go easy at first and increase as desired)
• 2 tsp vanilla extract
• 2 Tbsp honey or pure maple syrup
• 2 Tbsp unsweetened desiccated coconut for topping

Directions:
While you are assembling your materials, submerge dates in hot water to soften them for a few minutes before draining (I boil water in the kettle and pour it over the dates set in a bowl).

Place chocolate in a small sturdy pot on the stove over lowest heat. Allow chocolate to melt, stirring to assist. As soon as chocolate has melted, remove from heat and set aside.

In a food processor or blender, combine walnuts, softened dates and almond butter. Process until well combined (you will still see some small nut pieces).

It's important that the base mixture be sticky. If it's too dry, you can add a little bit more almond butter or coconut milk to achieve desired consistency. If the mixture is too wet (looks like a big ball in the blender rather than distributed), add a few more nuts.

Scoop base mixture out of food processor/blender and place in a parchment lined loaf pan.
Using the back of a spoon or cake knife, spread the base mixture evenly in the pan while patting it down with your hands (it should end up being about a half inch thick).

Using the same blender or food processor, add melted chocolate, banana, mint extract, vanilla extract and honey or maple syrup. Blend until smooth and silky (it's a thing of beauty!).

Pour mint chocolate topping over the base and spread evenly using a spoon or knife to assist. Sprinkle chocolate layer with a dusting of coconut.

Place loaf pan in the fridge for 1 hour (or the freezer for 20 minutes or so) until the topping has solidified over the base.

Remove from fridge/freezer and cut into bars or squares, as desired.

You can store the bars/squares in the freezer or fridge as desired. They travel well.
Enjoy!!


Source: http://www.inspirededibles.ca/2012/12/frosted-mint-chocolate-bars.html

 

[sister herb]

Coconut Potatoes Candy

Yield: about 40 small "potatoes"

Ingredients:

• 1/4 cup unsalted butter, softened
• 8 ounces cream cheese
• 2 tsp vanilla extract
• 4 cups powdered sugar
• 2.5 cups shredded sweetened coconut
• 2 TB cinnamon
• 1 TB granulated sugar
• 1 TB cocoa powder

Preparation:
1. In a large electric mixer bowl, cream together the vanilla, butter and cream cheese until smooth.
2. Sift in 1/3 of the powdered sugar and turn the mixer on the low setting (so the sugar does not fly out of the mixing bowl).
3. Add the remaining powdered sugar in two batches, then turn the mixer up and beat until smooth.
4. With the mixer on low, slowly add in the shredded coconut. If the candy is too stiff for your mixer, you can do this step by hand.
5. Place the candy in the refrigerator to chill for 10 minutes.
6. Roll the candy into irregular potato shapes, and place on cookie sheets lined with foil. Put the candy back in the fridge to chill for another 10 minutes.
7. In a shallow pie tin, stir together the cinnamon, granulated sugar and cocoa powder. Roll each potato in the mixture until well coated, and place back on the foil-lined baking sheet.
8. Coconut Potatoes Candy can be stored in an airtight container in the refrigerator for several days. Serve slightly chilled so they retain their shape.

Source: http://candy.about.com/od/kidfriendlytreats/r/sweetpotatoes.htm

 

[sister herb]

Crispy Candy Bars

Yield: 30
Prep time: 30 min

Ingredients

• 14 oz chololate chips
• 3 oz (6 tbsp) unsalted butter
• 2 cups crispy rice cereal
• 3/4 cup + 1/3 cup smooth peanut butter
• 1 cup granulated sugar
• 1/2 cup + 2 tbsp heavy cream
• 1 1/2 cups marshmallow cream (1 7-oz jar)
• 1 1/2 cups roasted, salted peanuts, coarsely chopped
• 14 oz soft caramels
• 3 tbsp light corn syrup

Combine 1 cup of chocolate chips with 1 tablespoon of butter in a microwave-safe bowl. Microwave in 30 second increments until the chocolate is melted and smooth.

Add 1/2 cup of peanut butter and all of the crispy rice cereal. Stir until the peanut butter melts into the chocolate and the cereal is totally covered with the chocolate mixture.

By the way, here’s my favorite tip about baking with peanut butter. Line your measuring cup with cling wrap before you measure out the peanut butter. It keeps your cup clean, and it’s easy to pre-measure the peanut butter and have it ready to go. When you need to use it, just flip the cling wrap upside down and the peanut butter will fall right out! No more scraping it from measuring cups then washing them afterwards!

But back to the recipe. Line a 7×11-inch pan with foil, and spray the foil with nonstick cooking spray. (If you don’t have this size, you can use a 9×13 pan and just have thinner bars, or you can try using two loaf pans or smaller square pans.) Scrape the cereal mixture into the pan and smooth it into an even layer. Refrigerate the pan to set the chocolate while you prepare the nougat layer.

In a medium pan, combine 4 tablespoons of butter, the sugar, 1/4 cup of heavy cream, and 1 tablespoon of light corn syrup. Place the pan over medium heat and stir until the sugar melts. Bring the pot to a boil, then cook it for five minutes, stirring occasionally as it boils.

After five minutes, take the pan off the heat and add the marshmallow cream and 1/3 cup of peanut butter. Stir until everything is well-mixed, then spread the nougat on the chocolate layer.

Immediately take the chopped peanuts and sprinkle them over the nougat, then press down gently to embed them in the top of the nougat. Refrigerate the tray again while you prepare the caramel.

Place the unwrapped caramel candies in a microwave-safe bowl, along with 2 tablespoons of heavy cream and 1 tablespoon of butter. Microwave the caramels, stirring after every 30-40 seconds, until they’re melted and smooth.

At first the caramels will resist melting, but keep heating and stirring them and they will eventually break down. The caramel is ready when it flow smoothly from the spoon.

Pour the caramel over the peanut and nougat layer, and–you guessed it!–smooth it into an even layer. Refrigerate the tray for about 30 minutes, until the caramel is fairly set.

Time for the last layer! Combine the remaining 8 oz chocolate chips, 4 tablespoons peanut butter, and 2 tablespoons corn syrup. Microwave them all together in 30-second intervals until everything is melted. Add the remaining 1/4 cup of heavy cream and whisk it in until your mixture is shiny and smooth.

Pour the chocolate on top of the pan and smooth it into an even layer. Refrigerate the pan until everything is completely set, another 30-45 minutes.

To cut the bars, lift them out of the pan using the foil as handles. Use a large sharp knife to cut them into small squares to serve.

Source: http://www.ohnuts.com/blog/homemade-crispy-candy-bars-recipe-2/

 

[sister herb]

Halvah Toffee (Tabtab al-janna)

If you are a fan of halvah, you will like this candy. While halvah is nearly impossible to make in a home kitchen, this is not. Only three ingredients required: Sugar, tahini and flour. Flavored with cardamom.

INGREDIENTS:

• 1 1/2 cups of sugar
• 1/2 cup of all-purpose flour
• 1/2 cup of tahini +extra to grease the pan
• 1/2 tsp of cardamom
• 1/3 cup of water

METHOD:

1. Melt the sugar and water in a saucepan over medium heat until bubbly and light golden in color. Add the flour and mix to combine well. Add the cardamom and add the tahini. Mix vigorously until it becomes very thick; test it by dropping a tiny amount on a greased surface; it should get firm within seconds;
2. Grease a rectangular pan with tahini; pour the toffee all over the bottom of the pan.
3. Let the candy cool, then cut into individual pieces freestyle if desired or with a knife.

NOTE: A pan 9X13 or smaller would be adequate for this recipe.

This recipe was inspired by Anahid’s (cooking book) Helwayate Anaheed al-shaheyya.



Source: http://www.tasteofbeirut.com/2012/09/halvah-toffee/

 

[sister herb]

Dried Fruit Balls

INGREDIENTS:

• 2 cups assorted dried fruits ( like figs, prunes and apricots)
• 1/2 cup roasted nuts ( like pistachios and almonds)
• 1/4 cup grape molasses or honey (add more if the paste is too stiff)
• 1/2 cup grated coconut

METHOD:
1. Place the fruits and nuts in the bowl of a food processor; run the machine and add the molasses or honey to obtain a thick paste. Either form the paste into balls or pat onto a brownie pan. If balls are used, dip in the coconut. Otherwise, sprinkle coconut all over the pan; dry out for a couple of hours and cut into bars. Balls can be kept in the fridge in a box.

NOTE: If your fruits are too dry, you can soak them in a little hot tea or liqueur to plump up for a couple of hours; also, if you don’t want to do this, you can add a touch more of honey or molasses to make the mixture hold together better.

Source: http://www.tasteofbeirut.com/page/21/

 

[sister herb]

Notice that recipes of Honey Candy and Peanut Honey Toffee: http://turntoislam.com/community/threads/to-bee-or-not-to-bee-honey-recipes.95506/ (posts 12 and 13) could also belong to this thread... Don´t forget those sweets.

 

[sister herb]

Mocha Coconut Fudge

Yield: makes one 8x8 pan

Ingredients:
12 ounces semisweet chocolate, chopped
12 ounces white baking chocolate, chopped
1 can (15oz) sweetened condensed milk
1 1/2 tablespoons espresso powder (or instant coffee)
1 teaspoon vanilla extract
1 1/2 teaspoons coconut extract
1 tablespoon coconut oil
1/2 cup flaked coconut, toasted

Directions:
Spray an 8×8 pan with non-stick spray.

Add semisweet chocolate to a double boiler, and melt completely. One melted, add in half of the sweetened condensed milk, the vanilla, the coffee powder and 1/2 tablespoon of coconut oil. Stir with a spatula until combined and fairly smooth, then spread evenly in the bottom of the pan. Mixture will be thick. Place in the freezer for 30 minutes.

Add white chocolate to a double boiler and melt completely. Add in remaining condensed milk, coconut oil and coconut extract, stirring until combined. Remove fudge from freezer and add white chocolate on top, spreading evenly to coat. Top with toasted coconut, then chill in the refrigerator for 60-90 minutes.

When ready to cut, fill a large cup with hot water. Dip a sharp knife into the water, then blot on a towel. Use knife to cut fudge into your desired size of squares.

Note: the melting can also be done in the microwave. I suggest melting the chocolate first on medium power in 30 second increments, stirring after each time. Once melted, add in remaining ingredients and stir until smooth.

Source: http://www.howsweeteats.com/2011/12/mocha-coconut-fudge/