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⅓ C. Butter
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¼ C. grated Koko Samoa
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1 ½ C. Powdered Sugar
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1 tbsp Milk
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Pinch of salt
1. Grate block of Koko samoa with a knife until you have 1/4 cup.
2. Melt butter and koko samoa together in saucepan.
3. When melted; add powdered sugar, salt, and milk. Cook together until well combined.
4. Cover and allow to cool. Best if left to sit at room temperature 8-10 hours.
( You might want to double this recipe. It’s really good!)
Cutting/grating Koko Samoa
The easiest way I have found to get the koko the right size is to grate it with a serrated knife in a pie tin to catch the shavings.
Reviews (1)
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James Abbott
Wow. I love this recipe of Christine’s Koko Samoa Fudge. My wife too! Just made my first batch. A double. As Steve showed in the video I used a serrated blade to carve my block of Koko Samoa. He is right. The little chucks make it special. Just melts in your mouth with a bit of crunch. Yumm. I used some quality organic butter and half and half instead of milk. My choice as I made this in my kitchen at home. A test run before making it outdoors. The koko has very nice semi smoky coffeeish flavor that is hard to describe but, is a very pleasing and welcome taste. It tastes of the great outdoors even though made in the kitchen. Looks like I could make about 3 more double batches with the rest of the Koko Samoa block. Now that’s a GOOD thing. 🙂