Also meanwhile, prepare your mold by lining the bottom and sides with parchment paper, allowing extra to hang over as “handles” as you un-mold.
When the chocolate is melted and the shredded coconut is butter, add the coconut to the bowl of chocolate.
Carefully pour the mixture into the mold and gently tap the sides to create a flat surface.
If desired, sprinkle crushed peppermint candies on top, pressing just lightly into the fudge.
Allow to cool in the fridge for at least one hour before serving.
Remove the fudge and container from the fridge and allow to come to room temperature for about five minutes.
On a cutting board, using a sharp knife, press down to cut into approximate 1″ squares, or other similar size depending on the mold you used.
Store in the fridge in a covered container.
I use mini-loaf pans like these as molds for fudge. A full batch will create a taller fudge, while a half batch will create a slightly shorter fudge.
If you don’t have mini-loaf pans, an 8″x8″ glass dish would work just as well.