If you like Pina Coladas (pause to hum the song)… you will loooove this pina colada boozy fudge. It’s not quite the exact replica of a pina colada cocktail in fudge form. I’d say it’s more “pina colada-inspired” because of three things: The rum, the coconut, and the pineapple. And did I mention rum? Indeed, these are rather strong. Like all my boozy fudge recipes, it’s not fudge enhanced with the subtle flavor of booze, it’s booze enhanced with the subtle flavor of chocolate. Also, you’re welcome.
The best things about boozy fudge: It’s strong (I feel compelled to mention that again), it’s essentially only three ingredients, and it takes minutes to make. Oh yeah, and you’ll be the hit of any party if you serve or bring this stuff.
Because all of my boozy fudge recipes use a “winging it” method rather than the precision most candy-making recipes require, what with candy thermometers and the like, different alcohols have different responses to the chocolate and set differently. I find rum sets will with semi-sweet chocolate, although you may substitute any chocolate and pretty much any liquor. If the fudge doesn’t set well, place it in the fridge. Be sure to use the TWO pound bag of confectioner’s sugar, too, instead of the one pound box, or you’re fudge will be soup.
how to make pina colada fudge
you will need:
- 2 pounds confectioner’s sugar
- 1 cup rum
- 2 cups semi-sweet chocolate chips
- shredded coconut
- dried pineapple, finely chopped
what to do:
Line a 9 x 13-inch baking dish with parchment paper. Snip the corners so it fits well. Have the dried pineapple and coconut ready.
In a large bowl, pour the confectioner’s sugar. Whisk in the rum. Set aside.
Microwave the chocolate chips according to package directions.
Stir the melted chocolate into the sugar and rum mixture. Stir well. Pour into the prepared baking dish and spread evenly. Immediately top with the coconut and pineapple. Gently press into the fudge. Let set very well. I like to let mine set in the refrigerator.