Zucre Coco aka Moroccan Coconut Fudge

While doing a project for school on Morocco I did a lot searching for yummy recipes to share during my presentation. This was one of the sweet treats I learned how to make. The following recipe is listed as I found it but instead of using real butter I used Earth Balance and instead of using a dairy condensed milk I used soy. My classmates could not tell the difference.

Ingredients:

2 C moist-grated coconut

3/4 C condensed milk*

2 C sugar

2 T butter (we use Earth Balance)

1-2 T lemon rind grated

Line an 8x8 pan with tin foil.

Combine coconut, condensed milk, and sugar in a large sauce pot.

Stir and simmer until the mixture reaches "soft ball" stage. To figure out if the mix has reached that point, fill a small cup with cold water and drop a small amount of the mixture into the cup. If the mix has reached the right temperature it will look like it forms a soft ball. If the mixture spreads out or does not look like a ball, keep on simmering it for a while longer. Don't worry if it doesn't happen right away, it took a while for it to reach the right temp for me.

Once it reaches the correct temperature, stir in the "butter" and lemon rind. Allow the mixture to cool to room temperature. Stir/beat until the mix is thick and glossy- this does not take long. Pour into the prepared pan and chill in the refrigerator. Once chilled, cut into small pieces. This is VERY rich and a little goes a long way!

*Condensed soy or rice milk:

Prepare 2 cups powdered milk mix- use triple the powder called for on the container (so if it calls for 2 T use 6 T)

Add 3/4 cup sugar

cook on stove top until sugar is completely dissolved and the liquid is bubbling slightly. Add vanilla to taste and a pinch of salt.

cool and store in a contain in the refrigerator.