Ingredients
2 teaspoons plus 1/4 cup butter, divided 4 packages (10 to 12 ounces each) white baking chips2 cans (14 ounces each) sweetened condensed milk1-1/2 teaspoons coconut extract1/2 teaspoon sea salt1/4 teaspoon curry powder
Preparation
Line a 13x9-in. pan with foil or parchment; grease foil with 2 teaspoons butter.
In a large heavy saucepan, cook and stir baking chips, milk and remaining 1/4 cup butter over low heat until smooth. Remove from heat; stir in extract and salt. Spread into prepared pan; sprinkle with curry powder. Refrigerate, covered, until firm, about 2 hours.
Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
