Coconut Creme Fudge

• 2 cups sugar
• 1/2 cup Land O Lakes Butter, cut into chunks
• 1 (5-ounce) can (2/3 cup) evaporated milk
• 1 (7-ounce) jar marshmallow creme
• 1 (12-ounce) package (2 cups) white baking chips
• 2 1/2 cups shredded coconut
• 1 teaspoon coconut flavoring
• 1/2 cup shredded coconut, toasted

1. Line 8- or 9-inch square pan with aluminum foil, extending foil over edges.
2. Spray foil with no-stick cooking spray.
3. Set aside.
4. Combine sugar, butter and evaporated milk in nonstick 4-quart saucepan.
5. Cook over medium heat until butter is melted and mixture comes to a boil.
6. Continue cooking until mixture reaches 230F on candy thermometer or small amount dropped into ice water forms a fine, thin thread.
7. Remove from heat.
8. Stir in marshmallow creme and white baking chips until chips are melted and mixture is smooth.
9. Add 2 1/2 cups coconut and coconut flavoring; mix well.
10. Spread mixture into prepared pan.
11. Sprinkle fudge with 1/2 cup toasted coconut.
12. Refrigerate 4 hours or until firm.

sugar, butter, milk, marshmallow creme, white baking chips, shredded coconut, coconut flavoring, shredded coconut

Taken from www.landolakes.com/recipe/3944/coconut-creme-fudge (may not work)