Coconut Creme Fudge
12 oz. bag white chocolate chips
6 oz. bag flaked coconut
1/2 C. butter
2 C. sugar
2/3 C. evaporated milk
1 t. coconut flavoring
7 oz. jar marshmallow creme
In large pot over med heat, cook and stir butter, sugar and milk. Bring to boil and boil for 5 minutes or candy temperature of 230° F. Remove from heat.
Add marshmallow creme and white chips. Stir until well blended and chips are melted. Add in coconut and coconut flavoring. Mix well.
Pour into greased or sprayed 9 x 9 baking dish. Cool completely, then chill until firm.