Coconut fudge

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

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

Recipe From

Jamie Magazine

By Kate McCullough

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.