New recipes

Coconut fudge

Coconut fudge

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Makes 40 to 50 pieces

Cooks In20 minutes plus chilling

DifficultyNot too tricky

Nutrition per serving
  • 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


  • 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

Recipe From

Jamie Magazine

By Kate McCullough


  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.

Watch the video: Coconut fudge (February 2023).