Jamie Magazine
By Kate McCullough
Coconut fudge
20 mins plus chilling
Not Too Tricky
makes 40
About the recipe
Using condensed milk means this a very easy fudge to make. The amount of chocolate makes it a bit expensive, but if you make a batch, and divide it between pretty bags, it’s great for gifts.
Recipe From
Ingredients
500g white chocolate, chopped
1 x 397g tin sweetened condensed milk
40g icing sugar
100g desiccated coconut, or to taste
1-2 teaspoon quality coconut flavouring
Method
- Roughly chop the white chocolate, then melt with the condensed milk in a heavy-based pan over a very low heat for about 10 minutes.
- Once it’s melted and well mixed, beat in the icing sugar with a whisk or electric beaters, then beat in the desiccated coconut and the coconut flavouring. Carefully taste the mixture, then add a more coconut or flavouring if needed.
- Pour the mixture into a lined 20cm x 20cm tin and spread out evenly with a spatula.
- Put it into the fridge to set for 3 to 4 hours before removing from the tin and cutting into 2 to 3cm squares.
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