This is one of my most well loved recipes from one of my most well loved people. Jane is my friend’s mum and I think it was she who got me riding all aboard the fudge train. There’s so much to love about this four ingredient recipe, not least that it’s quick and easy to make and that it’s full of pantry (and refrigerator) staples. Of course, the only tricky part is waiting for it to set.
This fudge is super rich and although Jane uses dark chocolate, I like to use a milk and dark combo to balance things out. I love the coconut specks through every tasty morsel and how when the fudge is cut, it’s like a little coconut snow storm.
Jane is like Santa and comes to Sydney but once a year but unlike Santa she doesn’t have to bring gifts because seeing her is always the best gift of all. In the in between times when we’re a planet apart, at least the love of fudge will bring us together. I think food memories are my most favourite of all.
Have you got a favourite food memory?
Ingredients
400g good quality dark (or milk and dark) chocolate, chopped
60g unsalted butter, chopped
375ml can condensed milk
50g desiccated coconut
How to – Traditional
- Line a 20×20cm tin with baking paper. I like to brush the tin with water first, it helps the paper stay better.
- Melt chocolate, butter and condensed milk in bowl over simmering water for about 5-10 minutes. Stir to blend.
- Stir in ¾ of the coconut. Pour in prepared tin. Sprinkle over remaining coconut.
- Refrigerate until set (between 4-6 hours, but overnight is best,) and cut into small squares.
How to – Thermomix
- Break up chocolate and place into TM bowl and chop for 5-10 seconds on speed 9 or until finely chopped.
- Add the butter and condensed to TM bowl and cook for 10 minutes on 100C on speed 3.
- Meanwhile, line a 20×20cm tin with baking paper. I like to brush the tin with water first, it helps the paper stay better.
- Add 40g of the coconut and mix for 20 seconds on reverse speed 1.
- Carefully pour the mixture into the tin and sprinkle over the remaining coconut.
- Refrigerate until set (between 4-6 hours, but overnight is best,) and cut into small squares.
