Nat Henderson, Warroad, Minnesota, sends a recipe that is more modern than what Pat remembers, but it sounds delicious. This is from About.com.
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1 pound chopped white chocolate or white chocolate chips
3/4 cup marshmallow crème or fluff
1 cup shredded coconut, preferably unsweetened
2 ounces (4 tablespoons) butter, at room temperature
3/4 teaspoon rum extract
3/4 teaspoon coconut extract
7 ounces sweetened condensed milk
1/2 teaspoon salt
1/2 cup chopped dried pineapple, optional
Line 8-by-8-inch pan with aluminum foil, and spray foil with nonstick cooking spray; set aside.
In large microwave-safe bowl, melt chocolate in microwave, stirring after every 30 seconds to prevent overheating. Stir until chocolate is smooth and completely free of lumps.
Add marshmallow crème, coconut, butter, extracts, sweetened condensed milk and salt; stir until butter melts and everything is combined. If using chopped pineapple, stir in at end until well-distributed.
Pour fudge into prepared pan, and smooth into even layer. Allow fudge to set at room temperature overnight, or in refrigerator for 2 to 3 hours.
Once set, lift fudge from pan using foil as handles. Use sharp knife to cut fudge into 1-inch squares to serve. Fudge can be stored in airtight container at room temperature for up to 1 week, or in refrigerator up to 2 weeks. Yields 25 pieces.
NOTE: Dried pineapple makes a nice chewy addition, but the pineapple extract gives it enough pineapple flavor if you can’t find the dried fruit.
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