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Belizean Fudge #454252
12/28/12 09:03 AM
12/28/12 09:03 AM
Joined: Oct 1999
Posts: 73,302
oregon, spr
Marty Offline OP

Marty  Offline OP

This recipe is a little bit different than the one my mom does which is already at the site. It's called Rosalee's Belizean Fudge. A sweet treat that does not include any chocolate at all, Belizean Fudge is sure to satisfy your sweet tooth.

Rosalee's Belizean Fudge

Belizean fudge has nothing to do with chocolate. Nevertheless, this candy is a divine confection. My mom Rosalee has perfected this recipe over the past 40 years. When you eat a piece of this sweet treat you will feel like you are in heaven. Be sure to give some to your Valentine.

Re: Belizean Fudge [Re: Marty] #514389
06/14/16 06:21 AM
06/14/16 06:21 AM
Joined: Oct 1999
Posts: 73,302
oregon, spr
Marty Offline OP

Marty  Offline OP
Coconut Fudge

[Linked Image]


2 cups grated coconut
1 can of condensed milk
2 cups of sugar
1 tablespoon butter
2 teaspoon vanilla essence


Grease a baking sheet with at least a 1/2 inch edge with a little butter or margarine.

In a saucepan mix coconut, condensed milk and sugar.

Place on stove over heat and stir well.

Cook the mixture stirring regularly with a wooden spoon.

Add butter or margarine and stir in then add vanilla essence and mix well.
When mixture thickens and can fall from the spoon and can lift from the pot, remove from heat.

Pour into greased pan and let cool.

Cut into squares as seen in picture


Re: Belizean Fudge [Re: Marty] #514390
06/14/16 06:21 AM
06/14/16 06:21 AM
Joined: Oct 1999
Posts: 73,302
oregon, spr
Marty Offline OP

Marty  Offline OP
[Linked Image]



Serves: 30
• 150ml Condensed Milk (or 10 tbsp)
• 3/4 cups Coconut Milk
• 450g Brown Sugar (a little less than 1lb. 0.9921 lb)
• 115g butter (about a 1/4 lb or 1 stick of butter)

You will also need…
20cm square tin lined with baking parchment


1. Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.

2. Bring to the boil then simmer for 10-15 minutes, stirring continuously and scraping the base of the pan. Take care while the mixture boils and during stirring as the fudge will be VERY hot! To test for readiness drop a little of the mixture into a jug of ice-cold water. A soft ball of fudge should form. Or check with a sugar thermometer if you have one (approx 118°C).

3. Remove from the heat and beat the fudge until very thick and starting to set (about 10 – 15 minutes). You’ll know when you get to the consistency you want. You can also use a stand mixer.

4. Pour into the prepared tin and leave to cool before cutting into squares.

Recipe courtesy: Times Caribbean

You can add peanuts to it as well. Somee like also with raisins.

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