Ingredients
Equipment
Method
Making the Coconut Rum Snow Squares
- Line your 8x8-inch (20x20cm) baking pan with parchment paper, leaving an overhang on the sides. Lightly grease the parchment.
- In a double boiler over simmering water, combine the white chocolate chips, sweetened condensed milk, and unsalted butter. Stir continuously until thick, glossy, and smooth.
- Remove from heat. Stir in the coconut rum, vanilla extract, and kosher salt until cohesive and fragrant.
- Pour the mixture into the prepared pan, smoothing the top into an even layer. Cover and chill in the refrigerator for at least 4 hours until dense and firm.
- Use the parchment to lift the block out of the pan. Using a hot, dry knife, slice into even 1.5-inch (4cm) squares.
- Place the coarse shredded coconut flakes in a shallow dish. Press and roll each square firmly into the flakes until entirely encrusted.
Nutrition
Notes
Tip 1. Use high-quality white chocolate with real cocoa butter so it melts smoothly.
Tip 2. Chill time is not included in the total cook time, allow 4 hours for the fudge to set completely.
Tip 2. Chill time is not included in the total cook time, allow 4 hours for the fudge to set completely.
