Ingredients
Scale
- Sweetened Condensed Milk (The Base & Sweetener):
- 1 can (14 ounces / approx. 396g) Sweetened Condensed Milk: This is non-negotiable for this style of fudge. It provides sugar, moisture, and the characteristic creamy, soft texture. Do NOT substitute with evaporated milk – they are entirely different products. Use full-fat for the richest result.
- Chocolate (Structure & Flavor):
- 12 ounces (about 340g) High-Quality White Chocolate Chips or chopped White Chocolate Bar: White chocolate allows the coconut flavour to be the star. Choose a good quality brand designed for melting (avoid “white baking morsels” that may contain less cocoa butter and not melt as smoothly).
- Alternative: For Chocolate Coconut Fudge, substitute with 12 ounces of semi-sweet or milk chocolate chips/chopped chocolate. Dark chocolate (60-70% cacao) can also be used for a more intense, less sweet flavour contrast with the coconut.
- Butter (Richness & Smoothness):
- 2 Tablespoons Unsalted Butter: Adds richness, flavour, and contributes to a smoother texture. Cut into small pieces for faster melting.
- Coconut (The Star Flavor & Texture):
- 1 ½ cups Sweetened Shredded Coconut: This provides the signature coconut flavour and chewy texture. Sweetened coconut works best in this recipe to complement the condensed milk.
- Plus: ½ cup Sweetened Shredded Coconut (for topping): Adds visual appeal and extra coconut flavour. Consider toasting this portion lightly for a deeper flavour and golden colour (see Tips section).
- Alternative: Unsweetened desiccated coconut can be used for a more intense, less sweet coconut flavour, but it may result in a slightly drier fudge. You might need to adjust other sweetness levels slightly if using unsweetened.
- Flavor Enhancer & Balancer:
- 1 teaspoon Vanilla Extract: Enhances the overall sweetness and complements both coconut and chocolate.
- ⅛ teaspoon Salt: Crucial for balancing the intense sweetness of the condensed milk and chocolate. Don’t omit it!
- Optional Additions:
- ½ cup Chopped Nuts (like almonds, pecans, or macadamia nuts): Stir in with the coconut for added crunch and flavour complexity. Macadamia nuts pair exceptionally well with coconut and white chocolate.
Instructions
- Prepare the Pan:
- Line an 8×8 inch or 9×9 inch square baking pan with parchment paper, leaving an overhang on two opposite sides. This overhang will act as “handles” to easily lift the set fudge out of the pan later. Lightly grease the parchment paper and any exposed parts of the pan with butter or non-stick spray for extra insurance against sticking, though the parchment usually suffices. An 8×8 pan will yield slightly thicker fudge squares than a 9×9 pan.
- Combine Base Ingredients:
- In a medium-sized, heavy-bottomed saucepan, combine the sweetened condensed milk, chopped chocolate (white, semi-sweet, or milk), cubed unsalted butter, and the ⅛ teaspoon of salt. A heavy-bottomed pan distributes heat more evenly, reducing the risk of scorching.
- Melt Gently (Crucial Step):
- Place the saucepan over low to medium-low heat. Heat the mixture gently, stirring constantly with a heat-resistant spatula or wooden spoon. Scrape the bottom and sides of the pan frequently to prevent sticking and scorching, especially where the condensed milk can easily catch.
- Continue heating and stirring until the chocolate and butter are completely melted and the mixture is smooth and glossy. Do NOT let the mixture come to a boil. Boiling can cause the sugar to crystallize or the mixture to separate and become oily. This melting process usually takes about 5-10 minutes. Be patient. If using chocolate chips, they might hold their shape initially, but keep stirring until they fully incorporate.
- Incorporate Flavor & Coconut:
- Once the mixture is completely smooth and melted, immediately remove the saucepan from the heat.
- Stir in the vanilla extract until well combined.
- Add the 1 ½ cups of sweetened shredded coconut (and chopped nuts, if using). Stir until the coconut is evenly distributed throughout the fudge mixture. Work relatively quickly as the fudge will begin to set as it cools.
- Transfer to Pan:
- Pour the coconut fudge mixture into the prepared baking pan.
- Using your spatula (or an offset spatula if you have one), spread the fudge evenly into the corners and level the top as smoothly as possible.
- Add Topping:
- Sprinkle the remaining ½ cup of sweetened shredded coconut (toasted or untoasted) evenly over the top of the fudge. Gently press the coconut topping into the surface of the fudge with the back of the spoon or your clean hands to help it adhere.
- Chill to Set:
- Place the pan in the refrigerator, uncovered or lightly covered (once cool to avoid condensation dripping onto the fudge).
- Chill for at least 2-4 hours, or preferably overnight, until the fudge is completely firm and set. Thorough chilling is essential for clean cutting.
- Cut into Squares:
- Once the fudge is fully set, use the parchment paper overhangs to lift the entire slab of fudge out of the pan and onto a cutting board.
- For clean cuts: Use a large, sharp knife. Run the knife under hot water, wipe it dry quickly with a towel, and then make a cut. Wipe the knife clean and repeat the heating/wiping process between each cut. This helps prevent the fudge from dragging or crumbling.
- Cut the slab into small squares, typically 6×6 for 36 pieces in an 8×8 or 9×9 pan. Adjust the size as desired.
- Store:
- Store the cut coconut fudge squares in an airtight container. See FAQ for storage details.
Nutrition
- Serving Size: one normal portion
- Calories: 100 - 150