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zucre coco moroccan coconut fudge cakes



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  • Carbohydrates: 139.0
  • Fats: 14.0
  • Dietary Fiber: 48.0
  • Minerals: 0.0
  • Proteins: 2.0
  • Vitamins: 39.0
  • Water: 4.0


  1. Line an 8x8 pan or similar sized round pan with foil or waxed paper
  2. In a heavy bottomed 2qt
  3. Saucepan combine coconut
  4. Evaporated milk and sugar
  5. Simmer gently to soft ball stage
  6. 238 degrees
  7. Here we test in cold water and do not use a thermometer
  8. The cooking time is my best guess as i have never made this using a western stove
  9. Stir in the butter and lemon rind and allow to cool to room temperature
  10. "beat until thick and glossy as you would for fudge but beating to glossy not until it loses its gloss"
  11. Pour into prepared pan and chill 2 hours
  12. Cut into 1 / 2" to 1" squares

Step 11

Total Time in Minute 35

Ingredients Count 5

cooking zucre coco    moroccan coconut fudge cakes

See More Relate Photo


Unsweetened coconut

Evaporated milk



Lemon rind

zucre coco moroccan coconut fudge cakes Related Video

































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