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Coconut Fudge Sauce

Coconut Fudge Sauce


3/4 cup/180 mL evaporated milk
1 package (6 oz/170 g) semi-sweet chocolate chips
1/2 cup/125 mL sugar
1-1/2 tsp/7.5 mL butter
2 tsp/10 mL Watkins Imitation Coconut Extract


Heat milk, chocolate chips and sugar in large saucepan over medium heat, stirring constantly until chocolate is melted and mixture begins to boil. Remove from heat; stir in butter and extract. Pour into jars; cover tightly. Refrigerate no longer than 4 weeks. Serve warm or cold over ice cream.

Makes 1-1/2 cups/375 mL.

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