Coconut Brown Sugar Fudge

Highly impressive flavor, foolproof formula.

Coconut brown sugar fudge squares on red background

Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

Active Time:
25 mins
Cool Time:
2 hrs
Total Time:
2 hrs 25 mins
64 (1-inch squares)

Dress up our Foolproof Brown Sugar Fudge with shredded coconut and a hint of coconut flavor from coconut extract. The formula for making this fudge is tried and true, so as long as you have a reliable candy thermometer (an instant-read digital one is best), you can know that each batch you make will be the perfect silky-smooth texture.

To make it easier to pull the fudge out of the pan, be sure to line the 8x8-inch pan with greased parchment paper, and leave some paper overhanging on one side. You can use it to gently pull the cooled fudge out of the pan.

Prefer fudge with a little chocolate in it? Try this Marbled Brown Sugar Fudge instead.


  • 2 cups packed light brown sugar

  • 1 (14-oz.) can sweetened condensed milk

  • 1/2 cup whole milk

  • 1 cup white chocolate chips

  • 1/4 cup butter, softened, cut into pieces

  • 1 tsp. coconut extract

  • 1 1/2 cups unsweetened shredded coconut, divided


  1. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on all sides. Lightly coat pan with cooking spray. Stir together sugar, condensed milk, and whole milk in a medium saucepan. Cook over medium-low, stirring constantly, until a candy thermometer registers 238°F, about 16 minutes. Transfer sugar mixture to the bowl of a stand mixer fitted with a paddle attachment.

  2. Add white chocolate, butter, and coconut extract to stand mixer bowl; beat on low speed until white chocolate and butter are melted, about 1 minute. Increase mixer speed to medium, and beat until thickened and no longer shiny, 5 to 6 minutes. Halfway through beating the white chocolate mixture on medium, add 1 cup of shredded coconut. Pour into prepared pan; gently tap bottom of pan on counter until top is an even layer. Sprinkle with remaining shredded coconut, gently pressing to adhere. Let cool, uncovered, at room temperature until firm, at least 2 hours or up to 12 hours. Remove from pan using parchment paper overhang as handles. Cut into 64 (1-inch) squares.

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