Foamy Coconut Fudge Recipe

use Only Freshly-grated Coconut. For A Combination Flavor, Add 2 Tablespoons Roasted Unsalted Chopped Cashew Nuts With The Coconut.

3 Cups Freshly-grated Coconut
2 Cups Granulated Sugar
pinch Of Cream Of Tartar (optional)
1 Cup Cold Water
1/4 Teaspoon Ground Cardamom
2 Tablespoons Ghee Or Light Vegetable Oil

heat A Large, Heavy Saucepan Over Medium Heat For 1 Minute. Add Grated Coconut, And Fry It, Stirring Constantly, Until It Looks Dry And Flaky But Is Still Snow-white — 5 To 7 Minutes. Transfer The Coconut To A Bowl.

combine Sugar, Cream Of Tartar If You Are Using It, And Cold Water In The Pan, And Bring The Mixture To A Boil, Stirring. Let The Syrup Continue To Boil Over Medium Heat, Uncovered, For 7 To 10 Minutes, Or Until The Syrup Is Thickened And Looks Frothy And Full Of Bubbles. Add Coconut And Ground Cardamom, And Cook For 2 To 5 Minutes, Stirring Rapidly And Vigorously. Stir In The Ghee Or Vegetable Oil, And Continue Cooking Until The Mixture Begins To Foam And Stick To The Bottom Of The Pan — About 1 Minute. Do Not Stop Stirring The Fudge During This Last Critical Minute For Any Reason Whatsoever, Or You May End Up With Crystals Of Candy Instead Of Flaky-textured Fudge. Immediately Pour The Mixture Into A Greased 9-inch Square Pan Or Onto A Square Of Greased Paper, And Working Deftly And Quickly, Spread The Fudge To Form An Even Layer, Patting It Gently With A Flat Spatula. Do Not Pack Too Much Or The Fudge Will Become Dense. The Fudge Should Be Light And Foamy, Filled With Air Pockets. Let It Cool For 5 Minutes, Then Cut It Into 1 1/2-inch Square Pieces.

this Fudge Keeps Well For Several Months If Stored In Tightly Sealed Containers.