Coconut fudge

Coconut fudge

Coconut fudge

Serves Makes 40 to 50 pieces
Time Cooks In20 minutes plus chilling
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 118 6%
  • Fat 6.4g 9%
  • Saturates 4.2g 21%
  • Sugars 14g 16%
  • Salt 0.1g 2%
  • Protein 2g 4%
  • Carbs 14g 5%
  • Fibre 0.3g -
Of an adult's reference intake
Jamie Magazine
Recipe From

Jamie Magazine

By Kate McCullough
Tap For Method

Ingredients

  • 500 g white chocolate , chopped
  • 1 x 397 g tin sweetened condensed milk
  • 40 g icing sugar
  • 100 g desiccated coconut , or to taste
  • 1-2 teaspoon quality coconut flavouring
Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Jamie Magazine
Recipe From

Jamie Magazine

By Kate McCullough
Tap For Ingredients

Method

  1. 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.
  2. 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.
  3. Pour the mixture into a lined 20cm x 20cm tin and spread out evenly with a spatula.
  4. Put it into the fridge to set for 3 to 4 hours before removing from the tin and cutting into 2 to 3cm squares.
Please enable targetting cookies to show this banner
Jamie Magazine
Recipe From

Jamie Magazine

By Kate McCullough