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belizean fudge recipe

belizean fudge recipe

This Belizean fudge recipe is a rich, creamy Caribbean coconut candy made with condensed milk, sugar, butter, and coconut. It is simple, fast, and full of warm caramel flavor.
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Prep Time 5 minutes
Cook Time 15 minutes
20 minutes
Total Time 40 minutes
Servings: 16
Course: Candy, Dessert
Cuisine: Belizean, Caribbean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 14 oz can Sweetened condensed milk Base of the fudge
  • 2 cups White sugar Or use light brown sugar for deeper flavor
  • 1/4 cup Butter Or margarine
  • 1–2 teaspoon Vanilla extract Adds warmth
  • 1/2–1 cup Shredded coconut Adjust to taste
  • 1/2 cup Chopped peanuts Adds crunch
  • 1/4–1/2 cup Raisins Optional but traditional
  • 1/8 teaspoon Nutmeg or cinnamon Optional, for warm spice

Equipment

  • 1 Heavy saucepan For constant stirring
  • 1 9x9 square baking pan Lined with parchment paper
  • 1 Measuring cups

Method
 

  1. Lightly grease a 9x9 baking pan and line with parchment paper. Set aside.
  2. Add condensed milk, sugar, and butter to a heavy saucepan. Place over medium heat and stir immediately.
  3. Bring mixture to a gentle boil. Stir constantly for 12–15 minutes until thick and deep caramel brown.
  4. Remove from heat. Stir in vanilla, coconut, peanuts, raisins, and spice if using.
  5. Drop a small spoon into cold water. If it firms up quickly, the fudge is ready.
  6. Pour mixture into prepared pan. Spread quickly and evenly.
  7. Let cool for 20 minutes. Score into squares while warm. Allow to fully set before serving.

Notes

  • Stir constantly to prevent burning.
  • Do not scrape burnt bits from the pot.
  • Use medium heat only.
  • Fudge sets quickly once ready. Work fast.
  • Store in airtight container for up to 1 week.