Moroccan Coconut Fudge
- 2 cups flaked coconut
- 3/4 cup evaporated milk
- 2 cups granulated sugar
- 1 ounce butter
- 2 tablespoons lemon rind
- In a 2-quart saucepan, combine coconut, milk and sugar. Simmer gently until soft
ball is formed in cold water.
- Add butter and lemon rind.
- Cool to room temperature in the pan.
- Beat as you would do fudge until thick and glossy.
- Pour into an 8-inch square pan lined with wax paper.
- Chill, then cut into 1-inch squares.
Makes 1 1/2 pounds.