Coconut Crunch Fudge
yield: 16 pieces
11.5 oz Chocolate, semi sweet or milk chocolate
14 oz Sweetened Condensed Milk
1 tsp Coconut Extract
1 TBS Butter
1/2 tsp Salt
1/2 cup Toasted Coconut (save some for topping)
1/4 cup Graham Crackers (break into pieces)
1. Pour the sweetened condensed milk into a small sauce pot and turn on medium heat. Add the chocolate and stir with a wooden spoon until the chocolate is melted. Add the butter and coconut extract and mix until creamy.
2. Take chocolate mixture off the heat and stir in the toasted coconut and graham cracker pieces. Save some for decorating.
3. Line an 8×8 pan with parchment or plastic wrap and pour in chocolate mixture. Decorate with toasted coconut and graham crackers and put in the fridge for at least 2 hours.
4. When cutting remove the fudge from the pan and cut straight through with your knife. Clean your knife between cuts to make cutting easier.
