Chocolate and Coconut Fudge

Name: Chocolate and Coconut Fudge
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 32
Ingredients: 450 g (1lb) good-quality dark chocolate, minimum 50% cocoa solids, chopped; 60 g (2 1/2oz) unsalted butter, chopped; 400 mL (14fl oz) condensed milk; 50 g (2oz) desiccated coconut

This homemade fudge makes a perfect and thoughtful gift

By The GH Kitchen TeamPublished: 01 November 2008

Jump to recipe

Good Housekeeping

Cooking Notes: Plus chilling

Serving notes: Cuts into 32 squares

Advertisement - Continue Reading Below

Yields:

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Cal/Serv:

137

Ingredients

450 g (1lb) good-quality dark chocolate, minimum 50% cocoa solids, chopped
60 g (2 1/2oz) unsalted butter, chopped
400 ml (14fl oz) condensed milk
50 g (2oz) desiccated coconut

Directions

1. Step 1
  Line a 23cm (9in) square tin with greaseproof paper. Put the chocolate into a large heatproof bowl with the butter and condensed milk. Set the bowl over a pan of simmering water, making sure the base doesn't touch the water. Heat gently for 5-10min - no need to stir - until the chocolate pieces and the butter melt. Stir gently to blend together.
2. Step 2
  Take the pan off the heat and quickly stir in three-quarters of the coconut. Pour into the prepared tin and level. Sprinkle over the remaining coconut, cover and chill for at least 4hr. Using the paper, gently pull the fudge out of the tin. With a sharp knife, cut into 2.5cm (1in) cubes. The fudge will keep in the fridge for up to four weeks or in the freezer for up to a month (thaw overnight in the fridge).

Per Serving:

Calories: 137
Total carbs: 16 g
Sugars: 15 g
Total fat: 8 g
Saturated fat: 5 g

Best homemade fudge recipes

best white chocolate recipes three ingredient chocolate oreo fudge

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time