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Campaigns
Family
Ministry of Food
Coconut fudge
Coconut fudge
Makes 40 to 50 pieces
Cooks In20 minutes plus chilling
DifficultyNot too tricky
Nutrition per serving
Jamie Magazine
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
Jamie Magazine
Tap For Ingredients
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.
