Tuxedo Fudge

OH FUDGE!! The mere mention of it gets me drooling!!! This has always been a very special treat for me. I loved making it when I was younger and oh so enjoyed eating it!! Not something you indulge in a lot of course but a really nice treat to have. I made this Tuxedo Fudge for the ladies at the front desk at school. Something for them to share and to feel appreciated for all their hard work throughout the year.

This recipe is from a wonderful cookbook entitled 300 Best Homemade Candy Recipes, what a great book this is. All the wonderful confections that you have grown to love in one cookbook. If you would like another fudge recipe try our Easy Oreo Pumpkin Pie Fudge for another great treat. 

The cookbook is easy to follow and has step by step photos. Candy can be intimidating to make and does need at times a more skillful hand but the author show us how to master a few basic principles that every candy-maker should know.

Creamy coconut fudge on the bottom and chocolate fudge on the top, who could resist such an amazing treat. The cookbook has loads more like butterscotch nut marshmallows, Marry Me Toffee, Lollipops, Blue Ribbon Turtles, Luscious Raspberry Fudge Truffles, just to name a few and man I could go on and on with the delights that are in this book.

The author Jane Sharrock is a third-generation candy-maker who grew up surrounded by good cooks like her mother and aunts. Jane was lucky enough to have an arsenal of old fashioned candy recipes and decades of wisdom passed down from other generations. Jane lives in Oklahoma and hopes to inspire more generations of cooks with her cookbook of candy making.

Tuxedo Fudge

Tara Noland

An amazing fudge of two layers of deliciousness!!!

4.84 from 6 votes

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Course Candy

Ingredients

 

Coconut Layer

• 2 cups granulated sugar 500 mL
• Pinch salt
• 1/2 cup butter or margarine 125 mL
• 1/4 cup light white corn syrup 60 mL
• 1/2 cup milk 125 mL
• 1 tsp vanilla extract 5 mL
• 1/2 cup sweetened flaked coconut 125 mL

Chocolate Layer

• 2 cups granulated sugar 500 mL
• 2 tbsp unsweetened cocoa powder 30 mL
• Pinch salt Pinch
• 1/2 cup butter or margarine 125 mL
• 1/4 cup light white corn syrup 60 mL
• 1/2 cup milk 125 mL
• 1 tsp vanilla extract 5 mL
• 1/2 cup pecans in large pieces 125 mL
• optional

Instructions

 

• • Skill Level: Advanced
• • Makes about 31⁄2 lbs (1.75 kg)
• • 8- or 9-inch (20 or 23 cm) square pan, lined with parchment or buttered
• • 2-quart heavy saucepan
• • Candy thermometer
• To make the coconut layer: In heavy saucepan over low to medium-low heat, bring the sugar, salt, butter, corn syrup and milk to a boil, stirring until the sugar dissolves and the mixture begins to boil. Cover and cook 2 to 3 minutes to dissolve the sugar crystals on the sides of the pan. Remove the lid. Cook, stirring only as needed to prevent scorching, to the soft ball stage (234°F to 240°F/112°C to 116°C, with 236°F/113°C recommended).
• Remove from the heat. Cool slightly, about 10 minutes. Add the vanilla. Beat by hand until the candy begins to thicken and lose its gloss. Stir in the coconut. Spread the candy into the prepared pan. Cool at room temperature while making the chocolate layer.
• To make the chocolate layer: In a clean saucepan, combine the sugar and cocoa until well blended. Add the salt, butter, corn syrup and milk. Bring to a boil over low to medium-low heat, stirring until the sugar dissolves and the mixture begins to boil. Cover and cook 2 to 3 minutes to dissolve the sugar crystals on the sides of the pan. Remove the lid. Cook, stirring only as needed to prevent scorching, to the soft ball stage (234°F to 240°F/112°C to 116°C, with 236°F/113°C recommended).
• Remove from the heat. Cool slightly, about 10 minutes. Add the vanilla. Beat by hand until the candy begins to thicken and lose its gloss. Stir in the pecans, if desired. Spread the chocolate layer over the coconut layer in the pan. Cool and cut into squares. Store in an airtight container.

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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