Ouch! and a happy ending...

Tell me I'm not alone and we all occasionally have "one of those days". You know the kind, your head says you have this great idea and the finished product is just a disaster.

And what hurts even more than pride is the fact that it involves Ghirardelli chocolate...

Oh yes GF, I did... end up throwing out over a bag of Ghirardelli white chocolate chips-ouch!

Allow me to introduce...

Easter Egg Hunt Fudge
The idea was to give a wink and nod to an egg hunt with green coconut grass and jelly beans as the eggs.
Yea, don't do that...

Does it look like the eggs were run over by a lawn mower to anyone else? 
Not the look I was going for. Not to mention it was so sweet it hurt!
Thought about sticking the coconut to the top and adding a jelly bean, decided it would be too messy.

Now for the happy ending... let's talk about fudge, the edible, adult kind:@) 

Coconut is a great addition to this easy vanilla fudge! 

Coconut Fudge
3 C white chocolate chips-I used Ghirardelli
14 oz can sweetened condensed milk
1/4 C butter
1 tsp vanilla extract
*1 1/2 C coconut 

1. Line an 8x8 pan with foil on bottom and up the sides so you can lift the fudge out of the pan.
2. Put chips and milk in a 2 quart sauce pan and heat very slowly over low heat, stirring constantly until the chips melt. If you'd like to melt this in the microwave please see the Maple Walnut Fudge post.
3. Take off heat and add vanilla, stir until incorporated.
4. *Stir in coconut, work quickly.
5. Pour into pan, spread evenly and smooth top.
6. Cool uncovered in fridge until firm, approximately 2 hours.
7. Cut into small squares, and enjoy.

Note: *I suggest measuring the coconut and giving it a quick whirl in a food processor or chopping it a bit with a knife. 

Have a happy day:@)