Summer-y flavor of fudge with pineapple and coconut. Tastes like the drink!
Recipe inspiration: Chocolate Philadelphia Fudge.
Pina Colada Fudge
Ingredients
- 1 8 oz package Regular Cream Cheese
- ½ cup Unsalted Butter 1 stick
- 1 11 oz bag White Chocolate Chips
- 3 cups Powdered Sugar
- 1/8 tsp Lorann Oils Pina Colada Flavoring
- 1 cup Dried Pineapple diced
- 1 cup Coconut Flakes sweetened
Instructions
- Heat water in a double boiler. (The water should go 1/3 the way up the pan side. Any more and it may boil over the side of the pan.)
- Add Butter and let it melt.
- Add the Cream Cheese and stir until well blended.
- Add the White Chocolate Chips and stir until completely mixed.
- Add the Pina Colada flavoring and stir.
- Add 3 cups of Powdered Sugar and stir until completely mixed.
- Using a hand held blender, on low speed, blend fudge mixture until it is smooth and creamy with no lumps. (2-3 minutes)
- Stir in Pineapple.
- Stir in Coconut.
- Line a pan with parchment paper.
- Pour in fudge mixture.
- Chill in fridge for 2-3 hours, or until completely firm.
- Remove fudge from pan.
- Cut into bite sized pieces.
- Store in air tight container in fridge for up to one week.
Notes
Steps
Heat water in a double boiler. (The water should go 1/4 the way up the pan side. Any more and it may boil over the side of the pan.)
Place a heat safe bowl on top of the pot.
Add Butter and let it melt.
Add the Cream Cheese and stir until well blended.
Add the Pina Colada flavoring and stir.
Add the White Chocolate Chips and stir until completely mixed.
Add 3 cups of Powdered Sugar and stir until completely mixed.
Using a hand held blender, on low speed, blend fudge mixture until it is smooth and creamy with no lumps. (2-3 minutes)
Stir in Pineapple.
Stir in Coconut.
Line a pan with parchment paper.
Pour in fudge mixture.
Chill in fridge for 2-3 hours, or until completely firm. Remove fudge from pan.
Cut into bite sized pieces.
Store in air tight container in fridge for up to one week.
