Calories Per Serving: LOTS!
Preparation Time: 15 Minutes
400g Plain or Milk Chocolate, Chopped (at least 70% Cocoa Solids for Plain, 52% Cocoa for Milk)
325g (One Can) Condensed Milk
250g Dessicated Coconut
8-inch square tin, lightly greased
1. Gently bring the saucepan to simmering point with water. Place the glass bowl above the pan, ensuring the water does not touch the bowl.
2. Add the chopped/smashed cocolate to the bowl and gently stir until iy begins to melt.
3. Add the condensed milk and continue to stir - remove from the heat as the mixture becomes rich and smooth.
4. Remove bowl from heat and leave to cool slightly (max 2 minutes) before stiring in the coconut.
5. Transfer mixture to the lightly greased square tin, spreading the mixture flat t about 3/4 to 1-inch depth.
6. Leave to cool and transfer to refridgerator. Leave for 3 hours.
7. Once firmly set, reomve from refridgerator and work a palette knife around the edge of the tin until the fudge easily comes out of the tin.
8. With a warm sharp knife, cut the block into small, bitesize squares and serve piled on a plate.
Serving Suggestions: This fudge is ideal as an after dinner accompaniment to coffee or as an evening indulgence.
Additional Comments: Using high quality chocolate is very important for this recipe. High cocoa solids make this a very rich and tasty dish. The high fat and milk content is lower cocoa chocolate mean the 'fudge' is less likely to set satisfactorily.
It's important not to let the bowl touch the water else the chocolate will burn and make the fudge taste sour.
(Desserts) Chocolate Coconut Fudge
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