Trinidad Coconut Fudge

When I think back to my favorite sweets from my childhood, along with the readily available American sweets and the English sweets my aunt always brought back from the UK, I always think of the creamy, delectable coconut goodness my mom always bought home from her many trips to Trinidad. My mom never made fudge at home so it really was a special treat to me and my siblings. Along with the coconut fudge she bought back vanilla fudge and brown sugar fudge but none of them stood in comparison to the coconut fudge. Ok...so fast forward years later to adulthood and coconut fudge is still one of my favorite confections. Once you live in a Caribbean based neighborhood or in Trinidad then coconut fudge is something easily attainable...but let me warn you not all fudge is created equal. Right here in Brooklyn or on my travels to Trinidad I've encountered people selling  tasteless, dry, brittle fudge that could scar your palette for life. This brings me to my next point when you make your fudge or buy fudge store it by wrapping in plastic and placing in a air tight container, that will keep the fudge from being over exposed to air and retain its melt in your mouth texture. Now on to the fudge recipe. This recipe is from the famous Naparima Girls cookbook, it just requires a few simple ingredients and time. Here are a few more tips for the road:

- If you are going to use can coconut milk look for the milk with the fewest preservative as some of those extra ingredients will prevent your fudge from setting up correctly.

- If you want fresh coconut milk pick a coconut that has weight and when shaken you hear liquid inside.

- A hand held blender is helpful and time saving instead of stirring by hand at the end.

- The book states that the candy has to be cooked to soft ball stage but I cooked it to firm ball. 

Trinidad Coconut Fudge

Make 36 squares

4 cups coconut milk

2 (14oz) cans of condensed milk

pinch of salt

2lbs granulated sugar

2 tbsp margarine (I used butter)

- If you chose to use fresh coconut milk you can make it by removing and discarding the outer husk of the coconut; cutting to coconut meat into small chunks and placing in a blender with enough water to make up the amount of coconut milk you need. 

- Blend the coconut and water on liquefy and then strain through a fine mesh strainer or cheesecloth. Place the milk in a container and discard or freeze the coconut flesh for future use.

- Combine the coconut milk, condensed milk, salt, and sugar in a large pot over medium high heat.

- Stirring regularly cook milk mixture to firm ball stage. If you have a candy thermometer that would be 245-250 degrees. If you dont have a thermometer have a bowl of ice cold water near by and when ready to test the mixture, take a drop of the candy and place in the water. The drop should form a firm yet pliable ball.

- When candy reaches the ideal temperature/texture, remove from heat an beat in margarine with an electric beater. (you could beat this mix by hand but I wouldn't recommend unless your name is Tanty Merle)

- Continue beating until candy loses its gloss. (this is the time consuming part, turn on your favorite radio station or itunes playlist by the time)

- Now pour the mixture into a greased pan. (I used a pan lined with wax paper)

- Spread/press mixture into place.

- Cool and cut into squares.

- Enjoy!

Fourth of July M&M Cookie Cups

I'm all for simple, cute, yumminess and I found all of that in this recipe. The original recipe called to bake the batter as a bar recipe but I just felt the need to deviate. I thought it would be easier to bake the recipe in cups as it increases it's portability, there is less clean up, and no need to cut perfect serving squares. I also found this recipe was very easy to put together...one pot in fact. It reminded me of my brownie recipe in  that you just whisk everything right in one pot. I did make some changes to the original recipe outside of baking them in cups; since the author said her bars were too sweet I switched out most of the granulated sugar for light brown sugar, I also melted and mixed everything in the same pot, increased the vanilla, and finally I only used certain color M&M's to go with the theme of the holiday which is red and blue...wish I had some white though..oh well. I bought my M&M's from the corner store and the packs they carry don't have white but if you want to make this extra special you can get white color M&M's (or any color for that matter) from M&M's World stores in New York, Orlando, or Las Vegas. If those locations aren't close to you you can order online from My M&M's. As for the fourth of july themed cupcake cups they were at Target for just a $1! This recipe should take no more than 45 to make including a couple minutes to cool. I also want to say this recipe can be made for any occasion by just switching the color M&M's you use. I cant stress how perfect these are for your pool party, beach day, or barbecue! Enjoy making these and happy fourth from the Cupcake Criminal and family!

Good to the last bite!!!

M&M Cookie Cups

Adapted from Stephaniecooks.blogspot.com

1/2 cup unsalted butter

1/2 cup light brown sugar

1/4 cup granulated sugar

1 large egg

1 tsp vanilla extract

1 1/2 cup all purpose flour

1/2 tsp baking powder

Red and Blue M&M's

- Heat oven to 350 degrees, and place 8 cupcake liners in a muffin pan.

- In small bowl combine flour and baking powder, set to the side

- In small sauce pot melt butter and then whisk/stir in both white and brown sugars.

- Allow mixture to cool slightly for just a few minutes, then whisk/stir in egg and vanilla.

- Now stir in flour mixture just until no streaks of flour are left and mixture looks uniform.

- Divide batter equally among cupcake liners and place in oven, baking for 15 minutes.

- After 15 minutes remove cookie cups from the oven and place desired amount of M&M's on top each cup.

- Place cookie cups back in oven and bake for an additional 10-12 minutes. (I did 10)

- Remove cups from muffin tin and allow to cool for a few minutes and enjoy!

Yields 8 cookie cups or bars

**If you want to make this into a bar recipe just bake in a foil lined 8x8in pan.