Here it is, the first recipe in the “They Should Serve This at Disney” series. Woo hoo! Though it very nearly ended up in recipe bloopers… When making it, I accidentally forgot to add 6 ounces of chocolate… I don’t know what I was thinking, obviously math just isn’t my strong suit. It was still entirely edible, just a little goopier than I’d have liked. When I remade it correctly, it came out perfectly, though I forgot to take pictures. Again.
Anyway, this week, I picked a somewhat unique and unconventional candy… Coconut and lime icebox fudge. The recipe is loosely based off of a recipe that was shared with me by a friend which I tweaked here and there. The final product ended up being just about the most amazing fudge I’ve ever had.
THEY SHOULD SERVE THIS AT DISNEY! COCONUT AND LIME ICEBOX FUDGE
Now, icebox fudge is kind of a regional thing, so for those who’re not quite familiar with what it is, allow me to explain. Unlike most fudge, which is solid and sets up to a harder, though slightly creamy, melt-in-your-mouth candy that will not melt if left at room temperature, icebox fudge is best kept, and served, chilled.
The texture is much more creamy, without being runny, but if left at room temperature it will not keep its shape. In the 30 seconds of research I did on the subject, I found that icebox fudge really became the in vogue treat back in the era when electric refrigerators that didn’t require defrosting were becoming a common household appliance.
The American housewife would use icebox fudge as a treat during the ever-so-popular cocktail, appetizer, or “finger food” parties as a subtle way to show off to her guests that she owned one of these fantastic new devices, as traditional iceboxes that required defrosting were too moist and would not allow icebox fudge to set properly.
The original recipe for icebox fudge actually came from a recipe book devoted to cooking using only your fridge and because finger foods were all the rage, this chilled chocolate was the very modern finger food-friendly substitute to ice cream and was quite popular for awhile in the south.
Now, I think this sweet fudge is a wonderful addition to the dessert menu of the more tropical bakeries and candy shops at Disney, maybe even dressed up as a full dessert (or as part of a dessert sampler) at places like Shutters and Coral Reef. I can see it being served somewhere on the Boardwalk as its really sweet and refreshing taste just screams summertime at someplace tropical and relaxing. It really is quite addicting.
I did fully intend on preparing this fudge in a 8×8 square baking dish, but as you can see, I used a rather large loaf pan. I actually forgot that my only square baking dish met with an unfortunate, gravity-related accident and this was the best substitute I could find. I fully suggest that, for best results, a 8×8 pan should be used, though keep in mind that the fudge will not be as thick as what I’m showing.
I actually think that thinner fudge bites actually tastes a little better as the big bites has a sweetness factor that is somewhat overwhelming for some. For those who end up using the loaf pan, as I did, just be aware you won’t use all of the graham cracker crumbs. I should also say, I really like the crust super thick, first of all because it’s delicious, but also because it provides an interesting texture and contrast to the sweet fudge.
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So what do we think? Good enough to be served at Disney, or is it best left back in the 50’s?
And for those who’re still scratching their heads as to how fudge made in the fridge could have possibly been a poshy-posh treat to impress people with your fantastic fridge… I actually have a cookbook from the 80’s that shared recipes that highlighted another increasingly popular appliance… The microwave.
Included is a recipe for cooking a Thanksgiving Turkey. Not how to reheat a cooked turkey, but how to clean, stuff, tie, and microwave a small, raw bird until it is cooked through. Other gems include cooking a ham, hamburgers, roaster chickens, meatloaf, and pork chops, even a cake, all using just the microwave. Apparently the need to impress people with our appliances has spanned decades, though I have to say if somebody presents me with a microwave-cooked turkey, I’ll pass.
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Coconut and Lime Icebox Fudge
Original recipe by The Disney Chef
- 1/3 cup butter
- 1/4 cup sugar
- 1/4 cup shredded coconut
- 1 1/4 cup graham cracker crumbs
- 18 oz white chocolate
- 1 can (14 oz) sweetened condensed milk
- 1/8 cup coconut milk
- 1 tablespoon lime zest
- 1/4 cup lime juice
- 1/8 cup shredded coconut, roughly chopped
Line a 8×8-inc pan with foil or parchment, leaving an overhang off of the edges (to help remove fudge later). Butter sides and bottom of the pan well. Set aside.
Melt the butter and add sugar, and pour into the graham cracker crumbs and 1/4 cup shredded coconut. Toss to mix all ingredients well. Spread thickly, but evenly, into pan and cook 7-10 minutes, or until edges are lightly browned and the crust has dried.
Melt the white chocolate, sweetened condensed milk, and coconut milk over a double boiler until chocolate has melted completely. Remove from heat and add zest, lime juice, and coconut. Spread mixture evenly over the graham cracker crust. Cover and chill overnight.
To serve, lift fudge from the pan using the foil/parchment overhang and cut into small, 1-inch squares. Serve chilled and store in the fridge.