Best 3 Moroccan Coconut Fudge Zucre Coco Recipes
**Unleash Your Sweet Tooth with Moroccan Coconut Fudge: A Journey of Exquisite Flavors**
Indulge in the delectable world of Moroccan coconut fudge, also known as Zucre Coco, a confectionary masterpiece that tantalizes taste buds with its unique blend of sweet, nutty, and aromatic flavors. Originating from the vibrant streets of Morocco, this delectable treat has captivated hearts for centuries. It's a perfect marriage of coconut's tropical essence and the warmth of Moroccan spices, creating a symphony of flavors that lingers on the palate. Our article presents a collection of carefully curated recipes, each offering a distinct interpretation of this classic dessert. From the traditional preparation using simple ingredients to innovative variations that introduce new dimensions of taste, these recipes cater to every palate. Embark on a culinary adventure as we explore the enchanting world of Moroccan coconut fudge, unraveling its rich history, uncovering its secrets, and inspiring you to recreate this delightful treat in your own kitchen.
MOROCCAN COCONUT FUDGE-ZUCRE COCO
This is a popular Moroccan sweet. I found this on a website called Cooking Up Peace. Posted for ZWT9
Provided by AlaskaPam
Categories Candy
Time 40m
Yield 64 pieces
Number Of Ingredients 5
Steps:
- Line an 8"x8" pan with foil.
- Combine coconut, condensed milk, and sugar in a large sauce pan. Gently simmer until it reaches the "soft ball stage" which is 235F-245°F.
- When the mixture is the right temperature stir in the butter and lemon rind. Allow to cool to room temperature and then beat the mixture until it is thick and glossy. Pour into the pan lined with foil and chill. Once it is chilled, cut into small squares.
Nutrition Facts : Calories 56.5, Fat 2.4, SaturatedFat 1.9, Cholesterol 2.2, Sodium 8.8, Carbohydrate 8.8, Fiber 0.4, Sugar 8.4, Protein 0.5
ZUCRE COCO -- MOROCCAN COCONUT FUDGE CAKES
Literally this translates into coconut sugar. I have added the word fudge here as these are most commonly called "cakes." Also, for ease I have used evaporated milk in the recipe though mass marketing of evaporated milk here is relatively new. Most home cooks evaporate their own milk, IF they can afford milk. This is a lovely very sweet ending to a rich meal served with strong black coffee and how we most often serve it here. This sort of recipe is made only by those who have money and certainly isn't the average person's fare who is more concerned with finding bread. Morocco is devistatingly poor with 95% of the wealth belonging to just under 5% of the people. Moroccans say it is a true blessing to be able to eat so extravagantly as to have these coconut cakes. This is quick to make and if you love coconut, this is for you! Cut into very small squares though; Moroccans adore things extremely sweet. Enjoy! c.\2005
Provided by Hajar Elizabeth
Categories Candy
Time 35m
Yield 1 1/2 pounds, 36 serving(s)
Number Of Ingredients 5
Steps:
- Line an 8x8 pan or similar sized round pan with foil (as I do here as we do not have waxed paper) or waxed paper.
- In a heavy bottomed 2qt. saucepan combine coconut, evaporated milk and sugar.
- Simmer gently to soft ball stage; 238 degrees. Here we test in cold water and do not use a thermometer. The cooking time is my best guess as I have never made this using a western stove.
- Stir in the butter and lemon rind and allow to cool to room temperature.
- Beat until thick and glossy as you would for fudge but beating to glossy not until it loses it's gloss.
- Pour into prepared pan and chill 2 hours. Cut into 1/2" to 1" squares.
Nutrition Facts : Calories 139, Fat 9.2, SaturatedFat 7.9, Cholesterol 3.2, Sodium 14.8, Carbohydrate 14.7, Fiber 2.1, Sugar 12, Protein 1.2
CAJETA DE COCO (COCONUT FUDGE)
If you love Dulce de Leche, you will also love cajeta!
Provided by Jo Anne Sugimoto
Categories Candies
Number Of Ingredients 5
Steps:
- 1. In a medium saucepan, combine all the ingredients except for 1 cup of the shredded coconut.
- 2. On medium heat bring the ingredients to a boil, stirring constantly, then simmer for an additional 5 minutes until it comes together and you can see the bottom of the pan when you stir. Let the mixture cool down completely.
- 3. Take a spoonful at a time and form into 1 1/2 balls and place them on waxed paper.
- 4. Put the remaining shredded coconut in a small pan and toast it over medium heat until it just starts to turn brown.
- 5. Put the coconut in a shallow dish and roll the balls in it, coat it completely.
- 6. You can put the covered balls in mini cupcake liners. Chill.
Tips:
- Soak the cashews overnight or for at least 4 hours to soften them.
- Use a high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is ideal.
- Be sure to use unsweetened coconut milk. Sweetened coconut milk will make the fudge too sweet.
- If you don't have a candy thermometer, you can test the fudge by dropping a small amount into a bowl of cold water. If the fudge forms a soft ball, it is ready.
- Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Moroccan coconut fudge is a delicious and easy-to-make treat that is perfect for any occasion. It is made with just a few simple ingredients and can be customized to your own taste. Whether you like it sweet or dark, nutty or fruity, there is a Moroccan coconut fudge recipe out there for you. So next time you are looking for a special treat, give Moroccan coconut fudge a try. You won't be disappointed!
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