Coconut Fudge

5 from 2 votes

Coconut Fudge is a quick and easy recipe! With a simple combination of ingredients each piece is like a bite of coconut rough!

Prep Time3

Cook Time2

Set time1

Total Time1 5

Course: Dessert, Snack, Treat

Cuisine: Australian

Keyword: Coconut fudge

Servings:

Calories: 148kcal

Author: Adrianne

Equipment

Square cake tin
Baking paper/Parchment paper
Large heat proof jug
Flat spoon

Ingredients

500 grams milk chocolate Note 1
397 grams sweetened condensed milk Note 2
50 grams butter Note 3
1 cup dessicated coconut Note 4
1 cup shredded coocnut Note 5

Instructions

Slice tin: line a square tin (24cm x 5cm, 9" x 2") with baking/parchment paper, leaving a 1-2cm overhang on all 4 sides (Note 6).
Reserve coconut: set aside 1 tbs of both types of coconut for decorating.
Combine: add milk chocolate, sweetened condensed milk and butter to a large heatproof jug.
Microwave: the ingredients on high for 2 mins. Remove jug, place on heatproof surface and stir. Return jug to microwave and heat on high for a further 1 minute. Remove jug from microwave, place on heatproof surface and stir till consistently combined (Note 7)
Coconut: add desiccated coconut to wet fudge and stir till it is covered by the chocolate. Add shredded coconut to wet fudge and stir till it is also consistently covered by the chocolate.
Fudge into tin: use a large flat spoon to transfer wet coconut fudge to lined tin, spread into all corners and then sprinkle remaining coconut over the top. Pick tin up by the sides and tap gently down onto the bench 2-3 times to ensure there is no bubbles and the fudge is in one flat layer. Place fudge into the fridge to set for a minimum of 1 hour.
Slice: remove fudge from fridge, set on bench for 10 mins, then use a knife to cut into pieces.
Store: in an airtight sealed container, it will last 7 days.

Notes

Note 1 Chocolate: you can use chocolate melts, chocolate bits or a block of cooking chocolate broken into pieces. Ensure you measure it using kitchen scales or purchase exact quantity ie 500 grams.
Note 2 Sweetened condensed milk: this is 1 standard tin of sweetened condensed milk. I use a spoon to scrape out as much as I can when adding it to the chocolate mix as it is quite thick and tends to 'stick' to the inside of the tin.
Note 3 Butter: after you have weighed the butter to ensure the correct amount, use a knife and chopping board to cut it into small cubes. It will melt and mix easier this way (see photo in step by step instructions)
Note 4 Coconut: this is the most common form of coconut sold. It is short and uniform. It will be in the baking aisle with the flours, nuts, dried fruit etc.
Note 5 Shredded coconut: this is a less common but still readily available form of coconut. It is long bits that are jagged and thick.
Note 6 Baking paper: the overhang is so that when the fudge is set, you have something to 'grab' hold of and pull up towards you, lifting the set block of fudge out of the tin.
Note 7 Consistency: when stirring the fudge in the final period, ensure that the butter is fully melted and mixed in consistently with the other ingredients. If there are any globs of unmelted butter, keep stirring as the heat from the chocolate will further melt them with a couple more stirs.
Note 8 Portioning: I cut the fudge in half, then half again to create 4 even squares. This allows me to then cut those 4 squares into 9 even pieces, resulting in 36 2 bite size pieces of fudge!

Nutrition