Tropical Fudge
Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
sugar
|
|
| ½ | cup |
molasses
|
|
| ⅓ | cup |
water
hot |
|
| 2 | tablespoons |
butter
or margarine |
|
| ¼ | teaspoon |
salt
|
|
| 6 | ounces |
semi-sweet chocolate
semi-sweet pieces, null, null |
|
| 2 | cups |
brazil nuts
finely chopped |
*
|
| 1 | can |
coconut
flaked |
*
|
| ½ | cup |
brazil nuts
finely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
sugar
|
|
| 118 | ml |
molasses
|
|
| 79 | ml |
water
hot |
|
| 3E+1 | ml |
butter
or margarine |
|
| 1.3 | ml |
salt
|
|
| 173.4 | ml/g |
semi-sweet chocolate
semi-sweet pieces, null, null |
|
| 473 | ml |
brazil nuts
finely chopped |
*
|
| 1 | can |
coconut
flaked |
*
|
| 118 | ml |
brazil nuts
finely chopped |
*
|
Directions
In saucepan, mix sugar, molasses, hot water, butter and salt.
Stir over low heat until a small amount of the mixture forms a soft ball when dropped in cold water (240-F).
Remove from heat; add chocolate; do not stir.
Cool to 150 F, and stir until chocolate is well blended.
Add 2 cups nuts and coconut. Pour into buttered 8x8x2 pan, and press in ½ cup nuts.
Let stand in cool place several hours before cutting in squares.
