Recipe for cooking foamy coconut fudge

Recipes from India :: Indian Desserts

Use only freshly-grated coconut. For a combination flavor, add 2 Tbsp. roasted unsalted chopped cashew nuts with the coconut.

3 c. freshly-grated coconut
2 c. sugar
Pin. of cream of tartar (optional)
1 c. cold water
1/4 tsp. ground cardamom
2 Tbsp. ghee or light canola (or other vegetable) oil

Heat a large, heavy saucepan over med. heat for 1 minute. Add grated coconut, and fry it, stirring constantly, until it looks dry and flaky but is still snow-white — 5 to 7 mins. Transfer the coconut to a bowl.

Combine sugar, cream of tartar if you are using it, and cold water in the pan, and bring the mixture to a boil, stirring. Let the syrup continue to boil over med. heat, uncovered or without a lid, for 7 to 10 mins., or until the syrup is thickened and looks frothy and full of bubbles. Add coconut and ground cardamom, and cook for 2 to 5 mins., stirring rapidly and vigorously. Stir in the ghee or canola (or other vegetable) oil, and continue cooking until the mixture begins to foam and stick to the bottom of the pan — about 1 minute. Do not stop stirring the fudge during this last critical minute for any reason whatsoever, or you may end up with crystals of candy instead of flaky-textured fudge. Immediately pour the mixture into a greased 9-in. square or rectangular pan or onto a square or rectangular of greased paper, and working deftly and quickly, spread the fudge to form an even layer, patting it gently with a flat spatula. Do not pack too much or the fudge will become dense. The fudge should be light and foamy, filled with air pockets. Let it cool for 5 mins., then cut it into 1 1/2-in. square or rectangular pieces.

This fudge keeps well for several months if stored in tightly sealed containers.