Tropical Fudge
Indulge in a taste of paradise with this Tropical Fudge recipe, a luscious treat that brings island-inspired flavors to your dessert table! Made with creamy white chocolate, sweetened condensed milk, and unsalted butter, this no-bake fudge is infused with vibrant bursts of dried mango, well-drained crushed pineapple, and shredded sweetened coconut for a tropical twist. The recipe is quick and easy, requiring just 15 minutes of prep and minimal cook time, making it perfect for busy schedules or last-minute gatherings. With its velvety texture and a perfect balance of sweetness and tangy fruit flavor, this fudge is a crowd-pleaser that's sure to transport your taste buds to a sunny beach. Serve chilled or at room temperature and watch it disappear at your next summer picnic, holiday party, or special occasion. Create your slice of the tropics today with this irresistible Tropical Fudge!
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Recipe Information
Ingredients
- 14 oz sweetened condensed milk
- 3 cups white chocolate chips
- 2 tbsp unsalted butter
- 1 cup dried mango, finely chopped
- 1 cup crushed pineapple, well-drained
- 1 cup shredded sweetened coconut
- 1 tsp vanilla extract
- 0.25 tsp salt
Instructions
Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment with butter or cooking spray to prevent sticking.
In a medium saucepan, combine the sweetened condensed milk and unsalted butter. Place over medium-low heat and stir until the butter is melted and the mixture is smooth.
Add the white chocolate chips to the saucepan. Continue to stir constantly until the chocolate chips are completely melted and the mixture is smooth, about 3-4 minutes.
Remove the saucepan from heat. Stir in the vanilla extract and salt until well combined.
Fold in the finely chopped dried mango, well-drained crushed pineapple, and shredded sweetened coconut. Mix until the ingredients are evenly distributed in the fudge mixture.
Pour the fudge mixture into the prepared baking pan, spreading it evenly with a spatula.
Gently press down the fudge to ensure an even, compact layer. Allow the fudge to cool at room temperature for 2 hours, then transfer it to the refrigerator for at least 4 hours or until firm.
Once set, lift the fudge out of the pan using the parchment overhang. Place it on a cutting board and use a sharp knife to slice it into 24 squares.
Store the Tropical Fudge in an airtight container in the refrigerator for up to 2 weeks. Serve chilled or at room temperature for the best flavor.
Nutrition Facts
Calories |
6933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 334.7 g | 429% | |
| Saturated Fat | 230.2 g | 1151% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 1924 mg | 84% | |
| Total Carbohydrate | 976.1 g | 355% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 857.1 g | ||
| Protein | 93.1 g | 186% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2459 mg | 189% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 5730 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
